NO BAKE 3 INGREDIENT CHEESECAKE RECIPES

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EASY NO-BAKE LEMON CHEESECAKE RECIPE - HOW MAK…



Easy No-Bake Lemon Cheesecake Recipe - How Mak… image

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

Provided by THEPIONEERWOMAN.COM

Categories     baking    dessert    fruit

Total Time 12 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

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. 

THE BEST KETO NO BAKE CHEESECAKE RECIPE - KETOCON…



The BEST Keto No Bake Cheesecake Recipe - KetoCon… image

A delicious low carb treat that the whole family will love! And the best part, no oven required!

Provided by Matt Gaedke

Categories     Dessert

Total Time 315 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

2 1/2 cups Almond Flour
8 tbsp butter, melted
1/2 cup Low Carb Sugar Substitute
1 pinch Pink Himalayan Salt
1 tsp vanilla extract
16 oz cream cheese, room temperature
1 tbsp vanilla extract
3/4 cup Low Carb Sugar Substitute (powdered)
1 cup Heavy Cream

Steps:

  • In a glass bowl melt the butter.
  • To the butter add all remaining base ingredients.
  • Mix well to distribute all ingredients evenly.
  • Line a cheesecake pan with parchment paper and add the crust mixture in.
  • Flatten the crust so it evenly covers the bottom and edges. Allow to chill while making the filling.
  • In another bowl cream together the filling ingredients until thick and smooth. Scoop the filling into the base and set in the fridge for at least 5 hours. Or the freezer for 2-3.
  • Slice and serve, you may need to allow it to soften if coming from the freezer.

Nutrition Facts : Calories 498 kcal, CarbohydrateContent 10 g, ProteinContent 11 g, FatContent 48 g, SaturatedFatContent 19 g, TransFatContent 1 g, CholesterolContent 92 mg, SodiumContent 287 mg, FiberContent 4 g, SugarContent 3 g, UnsaturatedFatContent 9 g, ServingSize 1 serving

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EASY NO-BAKE LEMON CHEESECAKE RECIPE - HOW MAK…
This lemon cheesecake is as creamy, tangy and satisfying as a traditional cheesecake, but doesn’t require any time in the oven!
From thepioneerwoman.com
Total Time 12 hours 20 minutes
Category baking, dessert, fruit
  • 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. 
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