Fresh Berry Lemon Cheesecake No Bake Recipes
FRESH BERRY LEMON CHEESECAKE- NO BAKE
Make and share this Fresh Berry Lemon Cheesecake- No Bake recipe from Food.com.
Provided by chia2160
Categories Cheesecake
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Beat together cream cheese, sour cream, lemon juice, lemon zest, vanilla and sugar with an electric mixer until smooth.
- Spoon and smooth mixture over graham cracker crust, then refrigerate until firm, at least 2 hours.
- Arrange berries on top of pie.
- If glazing; heat preserves, brandy and sugar in microwave 45 seconds, or until melted.
- Mix well, brush on top of berries.
- Werve.
TRIPLE BERRY NO-BAKE CHEESECAKE
I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! -Joyce Mummau, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings (3-1/3 cups topping).
Number Of Ingredients 14
Steps:
- In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.
Nutrition Facts : Calories 432 calories, Fat 34g fat (21g saturated fat), Cholesterol 109mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
LEMON CHEESECAKE WITH FRESH BERRY TOPPING
This is not your ordinary cheesecake! Make sure you allow enough time to savor every last bit of this lemon-ginger sensation.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 11h
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Wrap outside of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake crust 5 to 7 minutes or until set. Cool 5 minutes at room temperature. Reduce oven temperature to 325°F.
- Meanwhile, in large bowl beat cream cheese and sugar with electric mixer on medium speed for 2 minutes. Add eggs, one at a time, beating well after each. On low speed, beat in cream, lemon juice and lemon peel. Pour over crust.
- Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Loosely cover and refrigerate 8 hours or overnight before serving.
- Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. In chilled small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Spoon onto cheesecake. Top with berries and lemon twists.
Nutrition Facts : Calories 370, Carbohydrate 28 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 18 g, TransFat 1 g
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