lemon cheese cake?

Question

looking for an easy lemon cheesecake recipe without baking
thank u

Answer 1

NO BAKE AND EASY TO MAKE LEMON
CHEESECAKE PIE

1 1/2 c. (12 oz. can) undiluted Carnation milk
1 (3 1/2 oz.) pkg. instant lemon pudding and pie filling
2 (8 oz. each) pkgs. cream cheese, softened
3/4 c. (one 6 ounce can) lemonade concentrate, thawed
1 Keebler graham cracker ready crust
1 c. (8 oz. carton) whipped cream, whipped (optional)

In small mixer bowl combine evaporated milk and pudding mix, beat 2 minutes. Set aside. In large mixer bowl, beat cream cheese until light. Gradually add lemonade concentrate, continue beating until smooth, light and fluffy, 3 to 4 minutes. Fold pudding mixture into cream cheese mixture, blending thoroughly. Pour filling into crust. Chill 3 to 4 hours or overnight. Top with whipped cream.

Answer 2

Here is an easy, delicious lemon no - bake cheesecake. YUM

INGREDIENTS
1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
2 (8 ounce) packages cream cheese
2 teaspoons lemon juice
1 pint heavy whipping cream
1/3 cup white sugar
1 (21 ounce) can cherry pie filling


DIRECTIONS
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

Answer 3

This one is delicious and no baking involved! I usually cut it into bars. Everyone wants the recipe when I make this!


CRUST
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar

FILLING
3/4 cup sugar
8 ounces cream cheese, softened
1 (3 ounce) package lemon Jell-O gelatin
3/4 cup boiling water
1/4 cup lemon juice
1 teaspoon lemon extract
1 (12 ounce) can evaporated milk, chilled

Mix crust ingredients, press into 13x9 pan.
In small bowl stir together sugar and cream cheese until fluffy.
In another small bowl, mix jello and boiling water; add lemon juice and extract.
Set aside to cool.
Place large mixing bowl and beaters in freezer while jello cools.
You can take a coffee break here.
When bowl has chilled, whip evaporated milk on high until thick and holds a peak.
Turn mixer to low; mix in cream cheese mixture.
Mix in the jello mixture.
Pour over crust in pan.
Chill; cut into squares

Answer 4

Lemon Cheesecake
10 to 12 servings
Prep: 25 minutes
Bake: 5 minutes

Ingredients
1-1/2 cups butter shortbread cookie crumbs (5-1/2 ounces)
2 tablespoons butter, melted
1/4 cup half-and-half or light cream
1 envelope unflavored gelatin
3 8-ounce packages cream cheese, softened
1 cup lemon curd (about one 10-ounce jar)
1 cup fresh pomegranate seeds or 2 cups fresh raspberries
2 teaspoons finely shredded lemon peel

Directions
1. Place oven rack at center position. Preheat oven to 350 degree F. To make the crust, combine the crumbs and melted butter. Press the cookie crumbs onto the bottom only of an 8-inch springform pan. Bake for 5 minutes. Cool on wire rack.

2. To make the filling, pour half-and-half into a small saucepan. Sprinkle gelatin over half-and-half. Let stand for 3 minutes to soften. Heat and stir gently over medium heat about 1 minute or just until gelatin dissolves. Remove from heat; cool.

3. Meanwhile, in a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth; add lemon curd and lemom peel. Add half-and-half mixture; beat about 1 minute more until combined. Pour filling over crumb crust in springform pan; smooth top with a spatula. Cover with plastic wrap; chill for at least 6 hours or up to 48 hours.

4. To serve, run a small knife around inside of springform pan to loosen; remove sides of pan. Top cheesecake with pomegranate seeds or raspberries. Makes 10 to 12 servings.

Make-Ahead Tip: Cheesecake can be made two days ahead; store covered in refrigerator. Seed pomegranates; cover and chill.

Answer 5

....here is a delicious recipe for u

Wafer Crust
5 tablespoons butter, softened
6 ounces vanilla wafers (about 43)
1/4 cup sugar
Lemon Mousse Fillling
3 large lemons
4 eggs
3 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar, divided
1/3 cup flour
candied lemon zest
1 lemon, zest of
1 cup sugar
1/3 cup light corn syrup
1/3 cup water
1/2 cup sugar

1. To make the crust: Butter a 10- x 2-inch springform pan with 1 tablespoon butter. Seal the outside of the pan with foil. Put the wafers and sugar in the workbowl of a food processor and process to crumbs. Melt the remaining butter and process it into the crumbs. (Crumbs may also be made by putting wafers between 2 sheets of waxed paper and crushing them with a rolling pin. Transfer to a bowl and mix in sugar and melted butter.).
2. Press crumb mixture evenly over bottom of prepared pan.
3. Prepare the filling: Grate 1 tablespoon of lemon zest and squeeze 3/4 cup lemon juice; set aside separately.
4. Separate eggs. Whip the egg whites to soft peaks. gradually add 1/4 cup sugar while whipping whites to firm peaks; reserve.
5. Put cream cheese in another bowl and, without needing to wash the beaters, beat until smooth. Gradually add 1-1/4 cups sugar and beat until light and fluffy, about 5 minutes.
6. Add flour, egg yolks, lemon juice, and zest and beat until smooth, 1 minute.
7. Fold egg whites thoroughly into lemon batter.
8. Adjust oven rack to middle position and preheat oven to 325 degrees.
9. Pour batter into prepared springform pan. Put springform in a baking dish just large enough to contain it. Put dish in oven and add hot tap water to come 1 inch up the side.
10. Bake until cake is set and golden, 55 to 65 minutes. Transfer pan to a rack; cool. Cover cake and refrigerte until chilled, at least 4 hours. Cake may be refrigerated 3 days or frozen one month.
11. To serve: Heat a knife with hot water and wipe dry. Run knife along the edge of cake to loosen. Carefully remove pan rim. Slice cake, heating and wiping knife each time. Garnish slices of cake with Candied Lemon Zest (optional).
12. To make Candied Lemon Zest: Using a floating blade vegetable peeler, carefully peel zest from 1 lemon. Trim zest into narrow strips about 2 inches long. Put zest in a small nonreactive saucepan with water to cover and boil for 5 minutes Drain and rinse with cold water.
13. Bring 1 cup sugar, 1/3 cup light corn syrup, and 1/3 cup water to boil in saucepan. Remove from heat, stir in zest, and let stand 30 minutes. Bring liquid back to a boil and let stand another 30 minutes. Using a fork, remove strips from the syrup and transfer to a wire rack set over a pan to catch the drippings. Discard the syrup.
14. Put 1/2 cup sugar on a plate. Roll strips in sugar.(May be stored at room temperature 1 week.) Makes enough to garnish 1 Lemon Mousse Cheesecake. (You may double the amount of lemon zest used in this recipe -- without doubling syrup ingredients, to have extra Candied Lemon Zest on hand for other garnishing purposes -- or even for a nippy nibble!).