No Bake Citrus Cheesecake Recipes

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NO-BAKE CITRUS CHEESECAKE

Yum! This is a recipe off the Kraft website. Used name brands as the real ones taste the best when cooking (IMHO).

Provided by Dannygirl

Categories     Cheesecake

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 8



No-bake Citrus Cheesecake image

Steps:

  • Combine Graham Crumbs with melted butter.
  • Press on bottom of 9 in.
  • springform pan.
  • Dissolve Jelly Powder with boiling water in large glass bowl.
  • Make sure jelly powder is completely dissolved before adding cream cheese.
  • Blend in Cream Cheese with a hand mixer on low speed.
  • Whisk in juice and rind of lemon and Whipped Topping.
  • Pour over prepared crust; smooth top.
  • Chill 4 hrs.

1 1/4 cups graham cracker crumbs
1/4 cup melted butter
1 (85 g) package orange gelatin or 1 (85 g) package lime gelatin, mix
2/3 cup boiling water
2 (250 g) packages Philadelphia Cream Cheese
1 fresh lemon rind
1 lemon, juice of
2 cups Cool Whip Topping

CITRUS CHEESECAKE

Here's the perfect cheesecake for spring. The rich cookielike crust and creamy filling make the zesty citrus taste a wonderful surprise. -Marcy Cella, L'Anse, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12-14 servings.

Number Of Ingredients 20



Citrus Cheesecake image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon zest; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. , Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. , Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack. , Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal., For filling, in another large bowl, beat the cream cheese, sugar, flour, lemon and orange zest and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. , Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.

Nutrition Facts : Calories 442 calories, Fat 25g fat (15g saturated fat), Cholesterol 196mg cholesterol, Sodium 165mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 0 fiber), Protein 7g protein.

1/2 cup butter, softened
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon zest
FILLING
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons grated orange zest
1/4 teaspoon vanilla extract
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup heavy whipping cream
TOPPING
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

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