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:

Quickview
682k Calories
8g Protein
40g Total Fat
82g Carbs
9% Health Score
Limit These
Calories
682k
34%

Fat
40g
62%

  Saturated Fat
22g
142%

Carbohydrates
82g
28%

  Sugar
53g
59%

Cholesterol
42mg
14%

Sodium
460mg
20%

Alcohol
0.21g
1%

Caffeine
18mg
6%

Get Enough Of These
Protein
8g
16%

Manganese
1mg
90%

Iron
8mg
46%

Copper
0.78mg
39%

Fiber
8g
36%

Magnesium
100mg
25%

Vitamin C
19mg
24%

Vitamin K
20µg
19%

Phosphorus
186mg
19%

Vitamin B2
0.31mg
18%

Zinc
2mg
17%

Vitamin E
2mg
16%

Folate
65µg
16%

Potassium
450mg
13%

Vitamin B1
0.17mg
11%

Selenium
7µg
11%

Vitamin A
524IU
11%

Vitamin B3
2mg
10%

Calcium
93mg
9%

Vitamin B12
0.47µg
8%

Vitamin B6
0.13mg
6%

Vitamin B5
0.62mg
6%

Vitamin D
0.24µg
2%

covered percent of daily need
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Cornflakes have more genes than people do.

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