No Bake Super Easy Lemon Cheesecake Recipes

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EASY NO-BAKE LEMON CHEESECAKE



Easy No-Bake Lemon Cheesecake image

This lemon cheesecake is as creamy, tangy and satisfying as a traditional cheesecake, but doesn't require any time in the oven!

Categories     baking     dessert     fruit

Time 12h20m

Yield 8-10 servings

Number Of Ingredients 12

16 graham crackers (full sheets)
1/2 c. light brown sugar
1 stick salted butter, melted
3 8-ounce blocks full-fat cream cheese, at room temperature
1/2 c. granulated sugar
1/4 c. confectioners' sugar
2 tbsp. fresh lemon juice
1 tbsp. finely grated lemon zest
1/4 c. sour cream
1 1/4 c. heavy cream
1 tsp. vanilla extract
To garnish: lemon slices, lemon curd, or sweet strawberries (if desired)

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 SUPER EASY LEMON CHEESECAKE



No Bake Super Easy Lemon Cheesecake image

A nice and easy treat that is very simple to make. I usually omit the crust and put it into glasses to chill and cover with crushed biscuits

Provided by v.scola

Categories     Cheesecake

Time 10m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 5

1/2 cup lemon juice
8 ounces cream cheese (small container)
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 store bought graham cracker crust (optional)

Steps:

  • Whip cream cheese until smooth.
  • Add vanilla, sweetened condensed milk, lemon juice and mix very well until smooth (a few minutes).
  • Put into awaiting glasses or pie crust and chill for several hours.

Nutrition Facts : Calories 352.6, Fat 18.8, SaturatedFat 10.9, Cholesterol 64.2, Sodium 206, Carbohydrate 39.2, Fiber 0.1, Sugar 38, Protein 7.5

NO BAKE LEMON CHEESECAKE



No Bake Lemon Cheesecake image

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

3 cups graham cracker crumbs
½ cup butter, melted
1 tablespoon confectioners' sugar
1 (3 ounce) package lemon flavored Jell-O® mix
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 (5 ounce) can evaporated milk

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

EASY NO BAKE LEMON CHEESECAKE



Easy No Bake Lemon Cheesecake image

We saw this on Australia's Better Homes and Garden's cooking segment with Fast Ed. We both made one for our respective workplaces and was thoroughly enjoyed by all. We modified the amounts and spring-form pan size though. The lemon thickens the mix, so you could probably try other forms of citrus in place of the lemon.

Provided by The Normans

Categories     Dessert

Time 6h30m

Yield 1 pie, 16 serving(s)

Number Of Ingredients 6

200 g milk arrowroot biscuits
160 g butter, melted
2 Philadelphia Cream Cheese, packs 250gm each
sweetened condensed milk, 2 cans, 395gm each
3/4 cup lemon juice
1 lemon, zest of

Steps:

  • Line a 22 cm round spring-form pan with baking paper.
  • Crush the biscuits in a food processor until crumbed. Mix in the melted butter and spread over the base of your tin.
  • Whisk the two packs of cheese until light and fluffy. (We added a drizzle of the condensed milk to lighten the mix a little).
  • Add one can of milk, mix then add the second.
  • Mix in the lemon juice and zest and mix thoroughly.
  • Place filling on the base, refrigerate for 6 hours minimum and enjoy!

Nutrition Facts : Calories 117.9, Fat 10.1, SaturatedFat 5.7, Cholesterol 21.8, Sodium 143.6, Carbohydrate 6.4, Fiber 0.2, Sugar 0.6, Protein 1

NO-BAKE LEMON CHEESECAKE



No-Bake Lemon Cheesecake image

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

1 whole reduced-fat graham cracker, finely crushed, divided
1 package (.3 ounce) sugar-free lemon gelatin
2/3 cup boiling water
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup 1% cottage cheese
2 cups reduced-fat whipped topping
1 cup reduced-sugar cherry pie filling

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.

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