Best 5 No Bake Super Easy Lemon Cheesecake Recipes
Indulge in a delightful culinary experience with our no-bake super easy lemon cheesecake recipe. This delectable treat offers a perfect balance of tangy and sweet flavors, featuring a creamy and velvety filling nestled in a graham cracker crust. The zesty lemon flavor shines through, providing a refreshing burst in every bite.
In addition to the classic lemon cheesecake, we also present tantalizing variations to suit diverse preferences. For chocolate enthusiasts, our chocolate raspberry cheesecake combines rich chocolate and tangy raspberries, creating a symphony of flavors. If you prefer a tropical twist, the mango cheesecake is a vibrant and refreshing option, bursting with the sweetness of ripe mangoes.
For those who love the classic combination of strawberries and cream, the strawberry cheesecake is a timeless choice, featuring a luscious strawberry topping that complements the creamy filling perfectly. And for a unique twist, our matcha green tea cheesecake infuses the delicate flavor of matcha into the creamy filling, creating a harmonious blend of flavors.
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
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.
NO-BAKE CHEESECAKE WITH COOL WHIP®
This is my favorite easy cheesecake recipe. When I want cheesecake in a flash, I make this no-bake style. I love to share it with friends and family. It's as easy as 1-2-3! Top with additional graham cracker crumbs and whipped topping, if desired.
Provided by cafecook
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
- Refrigerate until firm, 2 to 3 hours.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 57.4 g, Cholesterol 49.3 mg, Fat 25.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 14.8 g, Sodium 286 mg, Sugar 42.1 g
NO-BAKE CHEESECAKE
There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven. This no-bake cheesecake is sure to please with its creamy center.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h30m
Yield Makes one 9-inch cake
Number Of Ingredients 7
Steps:
- Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
- Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
- Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
- Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
- Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- Unclasp sides of pan, and remove cheesecake.
NO BAKE SUPER EASY LEMON CHEESECAKE
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
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
Tips:
- For a smoother cheesecake, make sure the cream cheese is at room temperature before mixing.
- To easily remove the lemon zest, use a microplane zester or the fine side of a grater.
- If you don't have lemon extract, you can use 1 teaspoon of lemon juice instead.
- To make sure the cheesecake sets properly, chill it in the refrigerator for at least 4 hours, or overnight.
- When you're ready to serve the cheesecake, let it sit at room temperature for about 30 minutes so it softens slightly.
Conclusion:
This no-bake super easy lemon cheesecake is the perfect dessert for any occasion. It's light, refreshing, and packed with lemon flavor. The graham cracker crust is the perfect complement to the creamy cheesecake filling. And the best part is, it's incredibly easy to make. So next time you're looking for a delicious and hassle-free dessert, give this recipe a try.
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