No Bake Lemon Cheesecake Cups Recipes

NO-BAKE LEMON CHEESECAKE CUPS

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.

NO BAKE LEMON CHEESECAKE

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.

NO-BAKE LEMON CHEESECAKE CUPS

Steps:

• Combine the cookie crumbs, melted butter, and lemon zest in a bowl and stir to combine.
• Spoon the crust into the bottom of 4 small jars or glasses, packing it down so it's firm. Set aside.
• Using a stand or hand mixer, whip the cold cream until stiff peaks form, about 1 minute.
• In another bowl, using a mixer, beat together the softened cream cheese, lemon zest and juice, lemon curd, vanilla, powdered sugar, and salt. Mix until smooth, creamy, and fluffy.
• Gently fold the whipped cream into the cream cheese mixture, stirring and folding gently so as not to deflate the air in the whipped cream. Mix until well combined and the filling is creamy and fluffy.
• Spoon or pipe the filling into the jars/glasses on top of the cookie crust.
• Smooth out the tops of the cheesecakes and then place them in the fridge to set for at least 2 hours.
• Top each chilled cheesecake with additional whipped cream, a sprinkling of cookie crumbs, and more lemon zest. Serve immediately while the whipped cream is fresh.
• I recommend waiting to garnish the chilled cheesecakes until you are ready to serve. They will keep in the fridge for several days.

LEMON NO-BAKE CHEESECAKE CUPS

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!

NO BAKE LEMON CHEESECAKE SQUARES

Steps:

• Mix together the graham cracker crumbs, butter, and sugar. Press half of the mixture into a greased 8x8" baking dish. Refrigerate for 1 hour.
• Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1 1/2 cups milk and the instant pudding. Mix for 1-2 minutes or until smooth.
• Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.
• Cut into 9 squares to serve.