NO BAKE LEMONADE CHEESECAKE
The perfect summertime dessert, this no bake lemonade cheesecake is gluten free and so easy to make! Cool, creamy, and full of lemons this is one to make for sure!
Provided by Laura // Living Beyond Allergies
Categories Dessert
Time 8h45m
Number Of Ingredients 6
Steps:
- In your stand mixer, or in a large bowl with a hand mixer, whip the softened cream cheese and lemonade concentrate together until well combined. This should take about 3 to 4 minutes. Just before finished whipping, slowly add the 2 tablespoons of sugar.
- With the mixer off, add all of your vanilla pudding. Turn the mixer back on and slowly incorporate the cream cheese and pudding together until they are well blended, about another 2-3 minutes of mixing.
- Gently pour your lemonade cheesecake mixture into the graham cracker crust. Using a spatula or back of a spoon, smooth the top off. Cover with cling wrap and place in the fridge for 6 hours, minimum.
- Before serving, you can place this in the freezer for 30 minutes to get perfectly straight cuts. Garnish with extra lemons and mint leaves if you're feeling extra fancy! °
- Store in the fridge for up to 4 days. Enjoy!
KOOL-AID NO-BAKE LEMONADE CHEESECAKE
Find a refreshing but creamy summer dessert when you try KOOL-AID No-Bake Lemonade Cheesecake. When life gives you lemons, make lemonade. And with KOOL-AID Lemonade Flavor Drink Mix, make this super delicious and creamy no-bake lemonade cheesecake.
Provided by My Food and Family
Categories Recipes
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix drink mix and water in medium bowl until blended. Add cream cheese and sugar; beat with mixer until blended.
- Add COOL WHIP; beat on low speed just until blended. Spoon into crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
NO BAKE CREAM CHEESE LEMONADE PIE
No Bake Cream Cheese Lemonade Pie is a light and lemony dessert and will be the perfect addition to your Easter or Mother's Day menu!
Provided by CakesCottage
Categories Dessert
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the graham cracker crumbs, sugar and butter.
- Press into the bottom and sides of a 9-inch pie pan. Place in refrigerator to chill.
- cIn a large bowl, whisk together milk and pudding mix on low speed for 2 minutes or until thickened.
- In another large bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Add lemonade concentrate, beating until blended. Add pudding mixture, and beat until blended.
- Pour into crust. Cover and refrigerate for at least 4 hours or until set.
- Garnish, if desired.
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.
LEMONADE CHEESECAKE PARFAITS
My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer. For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest. -Teena Petrus, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 parfaits.
Number Of Ingredients 11
Steps:
- Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved., In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon zest and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm., In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm. , Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon zest.
Nutrition Facts : Calories 449 calories, Fat 18g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (62g sugars, Fiber 0 fiber), Protein 7g protein.
LEMONADE CHEESECAKE PIE
Using lemonade instead of fresh lemons gives this pie the right amount of sweetness to complement the berry mixture. And with only 10 minutes prep time, it couldn't be any simpler to make. NOTE: The cooking time listed below is actually the time need to refrigerate the pie before serving.
Provided by TasteTester
Categories Cheesecake
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups Cool whip; spoon into crust.
- Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
- Pipe or spoon remaining Cool Whip around edge of pie just before serving. Top with berry mixture.
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
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