EASY NO-BAKE LEMON CHEESECAKE
Steps:
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner's sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan. Garnish with lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired.
NO-BAKE LEMON CHIFFON CHEESECAKE
Make a great dessert without the baking! Try our No-Bake Lemon Chiffon Cheesecake, a delicious recipe for all cheesecake lovers. You'll enjoy the lemony flavor this lemon chiffon cheesecake brings to the dessert table.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine cookie crumbs, butter and 1/2 cup coconut; press onto bottom and up side of 9-1/2-inch tart pan with removable bottom. Refrigerate until ready to use.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted.
- Beat cream cheese, sugar and lemon zest in large bowl with mixer until blended. Gradually beat in gelatin. Add 2 cups (about 2/3 of tub) COOL WHIP; whisk until blended.
- Pour into crust.
- Refrigerate 4 hours or until filling is firm. Remove cheesecake from side of pan just before serving. Top with remaining COOL WHIP and coconut.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 30 g, Fiber 0.9841 g, Sugar 20 g, Protein 3 g
QUICK LEMON CHIFFON CHEESECAKE
Four ingredients and 15 minutes is all it takes to whip up an elegant lemon chiffon cheesecake. No need to let on how easy it is to make.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, one slice each
Number Of Ingredients 4
Steps:
- Place cheesecake filling in large bowl. Add yogurt; stir just until blended.
- Spoon into crust. Smooth top lightly with back of spoon to form even layer; top with whipped topping. Garnish with lemon slices and mint sprigs, if desired.
- Serve immediately. Or cover and refrigerate until ready to serve. Store leftovers in refrigerator.
Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 85 mg, Sodium 430 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 23 g, Protein 6 g
NO-BAKE LEMON CHEESECAKE
This dazzling dessert is a dieter's delight. A light and refreshing alternative to classic cheesecake, the slim sweet calls for gelatin and lower-fat cheeses. Eva Wright, who sent the recipe from Grant, Alabama, recommends, "Vary the gelatin and pie filling flavors to suit your family's taste."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 240mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 7g protein.
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 'CHIFFON' CHEESECAKE
A very light version of cheesecake, from the Atlanta Journal Constitution. Preparation time includes chilling time.
Provided by Pinay0618
Categories Cheesecake
Time 5h10m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the crust: Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and butter. Press mixture onto the bottom of a 9- or 10-inch springform pan (if you have enough, press up the sides a little, too). Bake for 10 minutes. Set aside to cool.
- To prepare the filling: Meanwhile, in a heatproof bowl, combine Jell-O and boiling water, stirring well to combine. Add lemon juice and allow to cool.
- With an electric mixer, beat the cream cheese, sugar and vanilla and add to the cooled Jell-O mixture.
- Whip the evaporated milk until it holds peaks and gently fold into the cream cheese mixture.
- Pour into graham cracker crust, smooth the top and refrigerate for 4 or more hours, or until set.
- NOTE: The evaporated milk needs to be very cold. Ann Schoenberg refrigerates it the night before. If you are not that organized, you can put it in the freezer for a few hours (don't forget about it). For added lemon flavor, add some zest to the mixture. You can also refrigerate the crust instead of baking it.
Nutrition Facts : Calories 235.4, Fat 11.8, SaturatedFat 7.1, Cholesterol 34, Sodium 169.8, Carbohydrate 29.7, Fiber 0.2, Sugar 23.2, Protein 3.7
NO-BAKE LEMON CHEESECAKE DESSERT
Make certain to only chill the Jello until it is thick but not set, it should take around an hour and 15 minutes, I made the mistake of over chilling the Jello the first time I made it, and the Jello did not mix in properly with the whipped cream, there were tiny pieces of gelatin floating around in the mixture, it was still delicious though! Feel free to use any crust recipe that you like I am thinking maybe a chocolate cookie crust for the lemon flavor. This recipe can also be made in a 10-inch springform pan. Prep time does not include chilling the Jello, and cooking time is 8 hours chilling time. If you want a firmer middle, and a stronger fruit flavor just use three packages of Jello instead of just two with the 2 cups boiling water. This is a refreshing light as a cloud dessert it makes a perfect ending to serve to guests after a dinner.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Prepare a 13 x 9-inch baking pan.
- In a medium bowl mix together graham cracker crumbs, melted butter, sugar and press into bottom of prepared baking pan.
- Bake for 7 minutes (no more than 7 minutes!) remove and cool completely.
- For the cream cheese filling: dissolve the gelatin powder in the boiling water, and place in the refrigerator.
- Let cool until thick but not set (about 1 hour and 15 minutes, it might take a little more or less time).
- In a large bowl beat the softened cream cheese with the 2 cups sugar until fluffy and smooth (about 3-4 minutes).
- To the whipped cream or Cool Whip, fold in the chilled lemon or orange gelatin; mix until well combined.
- Then add in the cream cheese mixture; mix to combine.
- Pour the filling into prepared crust.
- Chill in the refrigerator for a minimum of 8 hours or more.
- Cut into squares and serve with a dollop of whipped cream on top if desired.
Nutrition Facts : Calories 706.6, Fat 35.1, SaturatedFat 21.1, Cholesterol 98.6, Sodium 486.5, Carbohydrate 94.2, Fiber 0.7, Sugar 81.7, Protein 7.8
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