No Bake Lemon Macaroon Cheesecake
You can never have too many side dish recipes, so give No Bake Lemon Macaroon Cheesecake a try. For $2.66 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 683 calories, 8g of protein, and 40g of fat each. Head to the store and pick up sweetened shredded coconut, butter, nonfat cool whip, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes. 23 people have made this recipe and would make it again. It is brought to you by Inside BruCrew Life. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is pretty good. If you like this recipe, take a look at these similar recipes: No-Bake Lemon (Coconut) Macaroon Cheesecake & No-Bake Treats Cookbook Launch, No Bake Lemon Cheesecake, and Lemon Cheesecake {Mostly No Bake}.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
4 ounces white chocolate baking bar, melted
6 Tablespoons butter, melted
1 teaspoon coconut extract
4 - 8 ounce packages cream cheese
lemon
1 - 16 ounce package lemon Oreos
1 -10 ounce jar lemon curd
1 - 8 ounce container Cool Whip
fresh raspberries
1/2 teaspoon rum extract
1/2 cup sugar
1/2 cup shredded sweetened coconut
1 cup shredded sweetened coconut
Equipment:
baking paper
springform pan
food processor
frying pan
knife
Cooking instruction summary:
Place a sheet of parchment paper in the bottom of a 9-inch springform pan. Place the cookies in a food processor and pulse until they become crumbs. Combine the butter and cookie crumbs. Press evenly into the bottom of the prepared pan. Beat the cream cheese until creamy. Add the sugar and beat again until very smooth. Add the melted chocolate and beat until mixed in. Stir in the extracts and coconut. Spoon onto the prepared crust. Spread the lemon curd evenly over the top.Spread 2 cups of Cool Whip evenly over the top. Cover and refrigerate 4-6 hours or until set. Run a hot dry knife around the edge to loosen the cheesecake. Unlock the sides of the pan and gently slide the cheesecake onto a plate. Pipe the remaining Cool Whip around the edges. Sprinkle coconut in the center. Garnish with raspberries and lemon slices.
Step by step:
1. Place a sheet of parchment paper in the bottom of a 9-inch springform pan.
2. Place the cookies in a food processor and pulse until they become crumbs.
3. Combine the butter and cookie crumbs. Press evenly into the bottom of the prepared pan. Beat the cream cheese until creamy.
4. Add the sugar and beat again until very smooth.
5. Add the melted chocolate and beat until mixed in. Stir in the extracts and coconut. Spoon onto the prepared crust.
6. Spread the lemon curd evenly over the top.
7. Spread 2 cups of Cool Whip evenly over the top. Cover and refrigerate 4-6 hours or until set. Run a hot dry knife around the edge to loosen the cheesecake. Unlock the sides of the pan and gently slide the cheesecake onto a plate. Pipe the remaining Cool Whip around the edges. Sprinkle coconut in the center.
8. Garnish with raspberries and lemon slices.
Nutrition Information:
covered percent of daily need
