Time 4h20m Number Of Ingredients 8 Steps:
Combine the graham cracker baking crumbs and melted butter until moistened and crumbly. Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set. 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. Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter. Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula. Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.
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.
Time 40m Yield 16 pieces, 16 serving(s) Number Of Ingredients 10 Steps:
CRUST: Mix ingredients together and press 2/3 of the mixture into bottom of a 9X13-inch pan. FILLING:Disolve jell-o in boiling water. Let it cool. Add the lemon juice. In a medium bowl, cream the sugar, salt and cream cheese with a mixer . Add the jell-o mixture and set aside. In a large bowl ( I use a glass chilled one ), beat the Milnot until stif peaks form. Fold in the cream cheese mixture. Pour it into the prepared glass pan. Sprinkle the remaining graham crackers mixture on top. Cover with plastic wrap and take to the freezer until firm ( about 4 hours ). Cut in squares to serve.
Time 4h15m Yield 9 serving(s) Number Of Ingredients 6 Steps:
Mix together the graham cracker crumbs, butter, and sugar. Press half of the mixture into a greased 8x8" baking dish. Refrigerate for 1 hour. Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1 1/2 cups milk and the instant pudding. Mix for 1-2 minutes or until smooth. Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled. Cut into 9 squares to serve.
More about “no bake lemon cheesecake recipes”
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.
