Fresh Berry Lemon Cheesecake No Bake Recipes
LIGHT LEMONY BERRY CHEESECAKE
My mom is a very health-conscious cook, sometimes to a fault. (Sorry, Mom.) This cheesecake happens to be one of her healthy dishes that's also a standout in the taste department. I'll bet no one you serve this to would ever know it's not a straight-up full-fat cheesecake.
Provided by Katie Lee Biegel
Categories dessert
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
- Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.
NO BAKE LEMON CHEESECAKE
Light and fluffy no bake cheesecake with a tart lemon taste.
Provided by Jan Wood
Categories Desserts Cakes Lemon Cake Recipes
Time 3h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
- Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
- In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
- Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 20.6 g, Cholesterol 22.1 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 144 mg, Sugar 15.6 g
LEMON CHEESECAKE WITH FRESH BERRY TOPPING
This is not your ordinary cheesecake! Make sure you allow enough time to savor every last bit of this lemon-ginger sensation.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 11h
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Wrap outside of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake crust 5 to 7 minutes or until set. Cool 5 minutes at room temperature. Reduce oven temperature to 325°F.
- Meanwhile, in large bowl beat cream cheese and sugar with electric mixer on medium speed for 2 minutes. Add eggs, one at a time, beating well after each. On low speed, beat in cream, lemon juice and lemon peel. Pour over crust.
- Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Loosely cover and refrigerate 8 hours or overnight before serving.
- Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. In chilled small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Spoon onto cheesecake. Top with berries and lemon twists.
Nutrition Facts : Calories 370, Carbohydrate 28 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 18 g, TransFat 1 g
FRESH BERRY LEMON CHEESECAKE- NO BAKE
Make and share this Fresh Berry Lemon Cheesecake- No Bake recipe from Food.com.
Provided by chia2160
Categories Cheesecake
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Beat together cream cheese, sour cream, lemon juice, lemon zest, vanilla and sugar with an electric mixer until smooth.
- Spoon and smooth mixture over graham cracker crust, then refrigerate until firm, at least 2 hours.
- Arrange berries on top of pie.
- If glazing; heat preserves, brandy and sugar in microwave 45 seconds, or until melted.
- Mix well, brush on top of berries.
- Werve.
BLUEBERRY-LEMON CHEESECAKE
I combined aspects of other recipes I have made to find this recipe. It is a perfect balance of tangy and sweet, which you can alter to your preferred taste.
Provided by Stephanie Watkins
Time 2h55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
- Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
- Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
- While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
- To serve, slice cheesecake and top with blueberry sauce.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 66.2 g, Cholesterol 131 mg, Fat 32.1 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 18.6 g, Sodium 340.4 mg, Sugar 49.4 g
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