No Bake Lemon Cheesecake Recipes

EASY NO BAKE LEMON CHEESECAKE

Steps:

• Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
• Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
• Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
• Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
• Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
• Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
• Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.

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

Steps:

• CRUST: Mix ingredients together and press 2/3 of the mixture into bottom of a 9X13-inch pan.
• FILLING:Disolve jell-o in boiling water. Let it cool. Add the lemon juice.
• In a medium bowl, cream the sugar, salt and cream cheese with a mixer . Add the jell-o mixture and set aside.
• In a large bowl ( I use a glass chilled one ), beat the Milnot until stif peaks form. Fold in the cream cheese mixture.
• Pour it into the prepared glass pan. Sprinkle the remaining graham crackers mixture on top. Cover with plastic wrap and take to the freezer until firm ( about 4 hours ).
• Cut in squares to serve.

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.

NO-BAKE LEMON CHEESECAKE

Steps:

• Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature., In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan. , Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling.