Lemon No Bake Cheesecake Cups Recipes
NO-BAKE LEMON CHEESECAKE CUPS
Time 4h20m
Number Of Ingredients 8
Steps:
- Beat whipping cream with electric mixer until stiff peaks form; set aside.
- In separate bowl, beat together cream cheese, icing sugar and vanilla until light and fluffy. Beat in lemon curd and 1 tsp (5 mL) lemon zest until blended. Fold in yogourt and reserved whipped cream.
- Divide into 8 small serving glasses (each serving is 1/2 cup/125 mL). Chill 4 hr. or up to overnight. Garnish with blueberries and lemon zest to serve.
Nutrition Facts : Calories 310, Fat 18, SaturatedFat 11, Carbohydrate 34, Sugar 32, Protein 4, Cholesterol 80, Sodium 180
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 NO-BAKE CHEESECAKE CUPS
A creamy decadent dessert that is easy to make and requires no baking.
Provided by lisa
Categories Dessert
Number Of Ingredients 7
Steps:
- In a large mixing bowl, whisk together the pudding mixes and 2 cups milk (this is different from the box directions). Cut the block of cream cheese into cubes, and add to the pudding mixture. Mix well with a hand mixer. Add cool whip, and mix until well combined and fluffy.
- Add the graham crackers to your food processor, and blend into crumbs. You can crush them by hand or put them in a zip lock bag and crush them with a rolling pin if you do not have a food processor.
- Line up four parfait glasses and add a layer of crushed graham crackers to each, followed by a layer of the lemon cheesecake pudding mixture. Add another layer of graham crackers, and a final layer of the pudding mixture.
- Top with whipped cream and fresh lemon wedges or wheels. Enjoy!
Nutrition Facts : Calories 611 kcal, Carbohydrate 67 g, Protein 13 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 86 mg, Sodium 637 mg, Fiber 2 g, Sugar 30 g, UnsaturatedFat 10 g, ServingSize 1 serving
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- In separate bowl, beat together cream cheese, icing sugar and vanilla until light and fluffy. Beat in lemon curd and 1 tsp (5 mL) lemon zest until blended. Fold in yogourt and reserved whipped cream.
- Divide into 8 small serving glasses (each serving is 1/2 cup/125 mL). Chill 4 hr. or up to overnight. Garnish with blueberries and lemon zest to serve.
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