No Bake Lemon Cheesecake
No Bake Lemon Cheesecake takes about 20 minutes from beginning to end. One portion of this dish contains around 3g of protein, 11g of fat, and a total of 192 calories. This recipe serves 10. For 70 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. If you have cream cheese, lemon extract, golden oreo, and a few other ingredients on hand, you can make it. 29 people have tried and liked this recipe. It works well as a side dish. It is brought to you by Crazy for Crust. With a spoonacular score of 6%, this dish is very bad (but still fixable). Users who liked this recipe also liked No-Bake Lemon (Coconut) Macaroon Cheesecake & No-Bake Treats Cookbook Launch, No-Bake Lemon Cheesecake, and No Bake Lemon Cheesecake.
Servings: 10
Ingredients:
8 ounces cream cheese, softened
8 ounces whipped topping (I used fat free)
1 (9”) Shortbread, Graham Cracker, or Golden Oreo Crust (or buy one from the store)
1/4 cup granulated sugar
3/4 cup lemon curd, divided (from scratch or store bought)
1/2 teaspoon pure lemon extract
Pinch of salt
Equipment:
hand mixer
bowl
plastic wrap
Cooking instruction summary:
Prepare your crust as directed for no-bake pie.Place cream cheese in a large bowl. Beat with a hand mixer until smooth, about 1 minute. Mix in sugar, pinch of salt, and lemon extract. Stir in 1/4 cup lemon curd and fold in whipped topping. Pour filling into pie crust.Take about 1/2 cup lemon curd (or as much or as little as you want) and spread it over the top of the cheesecake, swirling as desired. Cover pie with plastic wrap and chill at least 3 hours before serving.Store covered in refrigerator for up to 3 days.
Step by step:
1. Prepare your crust as directed for no-bake pie.
2. Place cream cheese in a large bowl. Beat with a hand mixer until smooth, about 1 minute.
3. Mix in sugar, pinch of salt, and lemon extract. Stir in 1/4 cup lemon curd and fold in whipped topping.
4. Pour filling into pie crust.Take about 1/2 cup lemon curd (or as much or as little as you want) and spread it over the top of the cheesecake, swirling as desired. Cover pie with plastic wrap and chill at least 3 hours before serving.Store covered in refrigerator for up to 3 days.
Nutrition Information:
covered percent of daily need
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