No Bake Jello Topped Cheesecake Bars Recipes
NO BAKE LEMON CHEESECAKE RECIPE
Perfectly fresh, zingy and sweet, this no bake lemon cheesecake is the perfect Easter and summer dessert. Simple and quick to make, every bite of these cheesecake bars is truly delicious!
Provided by Becky Hardin - Easy Dessert Recipes
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Place the graham crackers in a medium bowl. Add the melted butter and brown sugar, tossing to combine.
- Press the crumb mixture into the bottom of a 9x13-inch baking pan (don't pack upward alongside the edges of the pan). Chill in the refrigerator or freezer until your other ingredients are prepped.
- Meanwhile, boil 1 cup of water and pour over the lemon gelatin in a medium-size bowl. Stir to dissolve.
- Cool the gelatin in the refrigerator for about 20 minutes, until it's thick but not set.
- In the meantime, using a hand mixer, beat the softened cream cheese and sour cream until completely smooth, about 2 minutes.
- Add in the powdered sugar, lemon zest, lemon juice, and vanilla extract on medium speed.
- Stir in the whipped topping.
- Fold the cooled lemon gelatin into the cream cheese mixture. Taste mixture and add more lemon juice or lemon zest depending on preference.
- Pour the cream cheese mixture over the graham cracker crust and smooth to the edges of the pan.
- Refrigerate until set, 30-60 minutes.
- Cut into bars and place a dollop of whipped topping on each piece and/or decorate with lemon slices, optional.
Nutrition Facts : ServingSize 1 bar, Calories 252 kcal, Carbohydrate 22 g, Protein 3 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 43 mg, Sodium 200 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 5 g
NO BAKE JELLO TOPPED CHEESECAKE BARS
Make and share this No Bake Jello Topped Cheesecake Bars recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time 2h30m
Yield 24 bars
Number Of Ingredients 11
Steps:
- PREHEAT oven to 350°F Mix wafer crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 5 to 8 minute or until lightly browned. Cool completely.
- PLACE cream cheese and remaining 1/4 cup sugar in separate medium bowl; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping; spread over crust. Top with the fruit.
- STIR boiling water into gelatin in medium bowl until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted. Pour over fruit. Refrigerate 1 hour or until firm. Cut into 24 bars to serve. Store leftover bars in refrigerator.
Nutrition Facts : Calories 175.7, Fat 11, SaturatedFat 6.2, Cholesterol 27.1, Sodium 120.6, Carbohydrate 17.9, Fiber 0.5, Sugar 9.2, Protein 2.3
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