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
CITRUS CHEESECAKE
Here's the perfect cheesecake for spring. The rich cookielike crust and creamy filling make the zesty citrus taste a wonderful surprise. -Marcy Cella, L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12-14 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon zest; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. , Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. , Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack. , Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal., For filling, in another large bowl, beat the cream cheese, sugar, flour, lemon and orange zest and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. , Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.
Nutrition Facts : Calories 442 calories, Fat 25g fat (15g saturated fat), Cholesterol 196mg cholesterol, Sodium 165mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 0 fiber), Protein 7g protein.
NO-BAKE CITRUS CHEESECAKE
Yum! This is a recipe off the Kraft website. Used name brands as the real ones taste the best when cooking (IMHO).
Provided by Dannygirl
Categories Cheesecake
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine Graham Crumbs with melted butter.
- Press on bottom of 9 in.
- springform pan.
- Dissolve Jelly Powder with boiling water in large glass bowl.
- Make sure jelly powder is completely dissolved before adding cream cheese.
- Blend in Cream Cheese with a hand mixer on low speed.
- Whisk in juice and rind of lemon and Whipped Topping.
- Pour over prepared crust; smooth top.
- Chill 4 hrs.
CITRUS NO-BAKE CHEESECAKE
A cookie crust lends a rich balance to the refreshing citrus in this easy no-bake cheesecake. Bonus: It's fridge-ready in just 20 minutes.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix cookie crumbs and butter until well blended; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, zest and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP; pour over crust. Refrigerate 3 hours.
- Top with mandarin oranges and mint just before serving.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 0 g, Protein 4 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.
SPARKLING CITRUS NO-BAKE CHEESECAKE
Prepare dessert with ease with our Sparkling Citrus No-Bake Cheesecake. This Sparkling Citrus No-Bake Cheesecake is a visually compelling and tasty treat.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in ginger ale. Refrigerate 1 hour or until slightly thickened.
- Meanwhile, line 13x9-inch dish with plastic wrap, with ends of wrap extending over sides. Combine cracker crumbs, butter and 1/4 cup sugar; press onto bottom of prepared dish. Refrigerate until ready to use.
- Mix cream cheese and remaining sugar in large bowl with whisk until blended. Stir in COOL WHIP; spread over crust. Arrange oranges over cream cheese layer; cover with gelatin. Refrigerate 3 hours or until firm.
- Use plastic wrap handles to remove dessert from dish before cutting to serve.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 20 g, Protein 2 g
ULTIMATE HOMEMADE CHEESECAKE
Why wait until you're dining out to enjoy rich, creamy cheesecake? This "ultimate homemade" recipe is the perfect finish to any meal.
Provided by Arlene Cummings
Categories Dessert
Time 6h45m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
- Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
- Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
- Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
- Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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- Place your mixing bowls, paddle, beater and canned evaporated milk in the freezer or fridge to get cold. Do not bring out the cream cheese until you are ready to mix up. There are 5 steps to making this cheesecake recipe.
- First step is to mix a small box (3 oz) of Jell-O with 1 cup of hot water. Lemon, lime or orange flavors can be used. Stir for 2 minutes to dissolve the sugar. Set the mixture aside to let it cool down. You want the Jell-O to be cool but not set up!
- Second step is to make the graham cracker crust. Grind the graham crackers into very fine crumbs. I have also used Oreo cookies, teddy grahams, Nilla wafers or whatever I want to get rid of in my pantry. Combine them with the sugar (this can be omitted if you want to cut out some sugar) and melted butter then stir.
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