NO BAKE LEMON RASPBERRY CHEESECAKE
I modified this wonderful, delicious recipe from Krafts' Lem'n Berry Cheesecake (http://www.kraftrecipes.com/recipes/lemn-berry-cheesecake-53419.aspx) which starts with Philadelphia cream cheese. With this recipe it gets even simpler-just use the No-Bake-Jello Cheesecake prepared mix!
Provided by Vawn4993
Categories Dessert
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
- Press crumbs into the bottom and sides of pie plate using fingers.
- Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
- Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
- Mix in raspberries.
- Spoon into crust.
- Refrigerate at least 1 hour.
Nutrition Facts : Calories 150.2, Fat 8.8, SaturatedFat 2.3, Cholesterol 6.4, Sodium 105.9, Carbohydrate 17, Fiber 1.4, Sugar 13.2, Protein 1.8
NO-BAKE RASPBERRY CHEESECAKE
That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
- Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
- For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
- Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.
NO BAKE RASPBERRY-LEMON CHEESECAKE
Time 2h15m
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between 6 individual serving dishes and press into the bottoms of the dishes to form a crust layer. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries. Evenly pipe or spoon the filling into individual serving dishes over the graham cracker crust. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and lemon zest.
RASPBERRY SWIRL NO-BAKE CHEESECAKE
This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. The recipe calls for straining the raspberry sauce to remove the seeds, but adding a small spoonful of the seeds back to the purée for texture and crunch is a nice touch. Make sure to allow plenty of time (at least 8 hours) for the cheesecake to chill and set before slicing. Even then, this silky dessert will be softer and more pudding-like than a traditional baked cheesecake. That's the beauty of it.
Provided by Yossy Arefi
Categories cakes, custards and puddings, dessert
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
- Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
- Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
- Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
- To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 33 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 307 milligrams, Sugar 23 grams, TransFat 0 grams
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 RASPBERRY CHEESECAKE
Toasted sesame seeds add crunch to the graham cracker crust of this luscious dessert. "Years ago, I led a homemaking course on dairy foods, and this pie was adapted from one of the recipes I used in that class. Everyone always wants seconds." -Audrey Armour, Thamesford, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cracker crumbs, sesame seeds, wheat germ and butter. Press onto the bottom and up the sides of an ungreased 10-in. deep-dish pie plate. , Bake at 375° for 10 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool slightly., In a small bowl, beat cream until stiff peaks form; set aside. In another small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Beat in gelatin mixture. Immediately fold in whipped cream. Pour into crust. Refrigerate., Meanwhile, drain raspberries, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set raspberries aside. , In a small saucepan, combine cornstarch and raspberry juice mixture until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in lemon juice. Cool for 10 minutes, stirring occasionally. Gently stir in raspberries. Spoon over pie. Refrigerate until set.
Nutrition Facts : Calories 412 calories, Fat 24g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 204mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.
More about "no bake lemon raspberry cheesecake recipes"
NO-BAKE LEMON RASPBERRY CHEESECAKE - SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (2)Total Time 3 hrs 30 minsCategory DessertCalories 478 per serving
NO BAKE RASPBERRY CHEESECAKE - MOM ON TIMEOUT
From momontimeout.com
MY PCOS KITCHEN LOW CARB NO BAKE RASPBERRY LEMON …
From mypcoskitchen.com
NO BAKE RASPBERRY-LEMON CHEESECAKE | MY BAKING …
From mybakingaddiction.com
4.4/5 (45)Total Time 2 hrs 15 minsCategory No-BakeCalories 233 per serving
- In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.
- Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
- Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine.
EASY NO BAKE LEMON RASPBERRY CHEESECAKE - THE BUSY …
From thebusybaker.ca
5/5 (9)Calories 418 per servingCategory Baking, Dessert
- 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.
NO BAKE RASPBERRY CHEESECAKE - THE GUNNY SACK
From thegunnysack.com
DEEP LEMON CURD AND RASPBERRY NO-BAKE CHEESECAKE
From wightcaneco.com
LEMON RASPBERRY CHEESECAKE! - JANE'S PATISSERIE
From janespatisserie.com
NO BAKE LEMON RASPBERRY ICEBOX CAKE - THE RECIPE REBEL
From thereciperebel.com
LEMON & RASPBERRY NO-BAKE CHEESECAKE RECIPE | BEERENBERG
From beerenberg.com.au
10 BEST LEMON RASPBERRY CHEESECAKE RECIPES | YUMMLY
From yummly.com
NO BAKE LEMON RASPBERRY CHEESECAKE RECIPE - BAKER RECIPES
From bakerrecipes.com
10 BEST NO BAKE LEMON RASPBERRY CHEESECAKE RECIPES
From yummly.com
NO-BAKE RASPBERRY LEMON CHEESECAKE BARS - BAKER STREET SOCIETY
From bakerstreetsociety.com
SIMPLE NO-BAKE RASPBERRY CHEESECAKE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
NO BAKE EASY LEMON RASPBERRY CHEESECAKE - BAKER RECIPES
From bakerrecipes.com
NO-BAKE RASPBERRY CHEESECAKE - ELAVEGAN
From elavegan.com
LEMON-RASPBERRY NO BAKE CHEESECAKE - FOOD AND JOURNEYS®
From foodandjourneys.net
NO BAKE RASPBERRY LEMON MINI CHEESECAKES - NUTMEG NANNY
From nutmegnanny.com
RECIPES - NO BAKE RASPBERRY LEMON CHEESECAKE - HALLMARK CHANNEL
From hallmarkchannel.com
LEMON RASPBERRY CHEESECAKE - ROCK RECIPES
From rockrecipes.com
RASPBERRY LEMON NO-BAKE CHEESECAKE - JULIA PACHECO
From juliapacheco.com
NO BAKE RASPBERRY CHEESECAKE {VIDEO} - THE RECIPE REBEL
From thereciperebel.com
RASPBERRY + LEMON CHEESECAKE (NO BAKE) | CLEAN FOOD CRUSH
From cleanfoodcrush.com
10 BEST NO BAKE LEMON RASPBERRY CHEESECAKE RECIPES - YUMMLY
From yummly.co.uk
NO BAKE LEMON RASPBERRY CHEESECAKE PARFAITS - CRAVINGS OF A …
From cravingsofalunatic.com
NO BAKE RASPBERRY-LEMON CHEESECAKE - ISLAND BAKES
From island-bakes.com
DEEP LEMON CURD AND RASPBERRY NO-BAKE CHEESECAKE
From tinnedtomatoes.com
RASPBERRY LEMON NO BAKE CHEESECAKE BARS - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
EASY NO BAKE LEMON RASPBERRY CHEESECAKE | RECIPE | RASPBERRY …
From pinterest.ca
NO-BAKE LEMON RASPBERRY CHEESECAKE - I DIG PINTEREST
From idigpinterest.com
NO BAKE RASPBERRY LEMON CHEESECAKE - MY LIFE AFTER GLUTEN
From mylifeaftergluten.com
NO BAKE RASPBERRY CHEESECAKE (VEGAN) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
NO BAKE RASPBERRY CHEESECAKE RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
VEGAN LEMON RASPBERRY CHEESECAKE (EASY NO-BAKE RECIPE)
From addictedtodates.com
MINI LEMON RASPBERRY CHEESECAKES | EASY CHEESECAKE RECIPE
From lifeloveandsugar.com
NO BAKE LEMON RASPBERRY CHEESECAKE - JENNA KATE AT HOME
From jennakateathome.com
(ALMOST) NO-BAKE LEMON CHEESECAKE WITH RASPBERRY TOPPING
From pastryathome.com
LEMON RASPBERRY CHEESECAKE BARS - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON RASPBERRY CHEESECAKE - EASY CHEESECAKE RECIPES
From easycheesecakerecipes.com
NO-BAKE RASPBERRY CHEESECAKE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
RASPBERRY LEMON CHEESECAKE (CREAMY CLASSIC STYLE) - UMAMI GIRL
From umamigirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love