No Bake Lemon Cheesecake Cups Recipes

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Stir together crust ingredients. Press firmly and evenly in bottom of pie plate.
• Bake 9 minutes. Cool 20 minutes.
• In medium bowl, beat cheesecake ingredients with electric mixer on medium speed until smooth; spoon over crust. Refrigerate at least 30 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
• Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
• In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
• Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.

Steps:

• For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
• For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
• To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
• Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
• For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
• Before serving, top each cheesecake cup with peach salsa and garnish with mint.

Steps:

• Set oven to 350 degrees F.
• Prepare a 13 x 9-inch baking pan.
• In a medium bowl mix together graham cracker crumbs, melted butter, sugar and press into bottom of prepared baking pan.
• Bake for 7 minutes (no more than 7 minutes!) remove and cool completely.
• For the cream cheese filling: dissolve the gelatin powder in the boiling water, and place in the refrigerator.
• Let cool until thick but not set (about 1 hour and 15 minutes, it might take a little more or less time).
• In a large bowl beat the softened cream cheese with the 2 cups sugar until fluffy and smooth (about 3-4 minutes).
• To the whipped cream or Cool Whip, fold in the chilled lemon or orange gelatin; mix until well combined.
• Then add in the cream cheese mixture; mix to combine.
• Pour the filling into prepared crust.
• Chill in the refrigerator for a minimum of 8 hours or more.
• Cut into squares and serve with a dollop of whipped cream on top if desired.

Steps:

• Method;.
• Base:.
• Crush the graham crackers or crumbs into a bowl, mix with melted butter and sugar.
• Press into a 9 inch spring form pan.
• Bake 325 degrees for 10 minutes.
• This is to help set it. Let Cool.
• Filling:.
• Prepare boxed Lemon Pie filling with the two egg yolks and water as listed on the back of the package directions. Cook until thick. Remove from heat(. Note: the package says to add butter, do NOT for this recipe.).
• Sprinkle the envelope of gelatin over the 1/4 cup cold water and let soften this is blooming.
• When softened nicely a few minutes, add to the lemon pie filling which is still hot, and stir well to dissolve completely the gelatin.
• Cover the top surface directly with plastic wrap, and set aside to cool.
• Cream the cream cheese until smooth , adding in the 1/2 cup sugar.
• Continue to whip until smooth and fluffy.
• Remove 1 cup of the lemon cooled custard for the top of the dessert.
• Add the remainder of the cooled lemon into the cheese/sugar mixture and blend into the mixture until evenly blended, and smooth.
• Whip the one cup whipping cream with the envelope of Whip It and envelope of Vanilla Sugar, whipping until stiff.
• Remove 3/4 cup of the whipped cream for the topping.
• Beat the egg whites until stiff and fold into the remaining whipped cream.
• Now add the remaining whiped cream into the lemon cheese mixture, blending evenly in gently folding thru manner.
• Pour the lemon /cheese/whipping cream mixture over the cooled baked crust.
• Chill at least fifteen minutes or more to firm up.
• Spread the cooled cooked remaining lemon filling over chilled layer.
• So now you have a three layer look, crust, light yellow lemon cheese, then the dark straight layer of lemon.
• Chill until firm .
• You can just before serving time add a fourth layer by spreading the remaining whipped cream over evenly, or serve with the remaining whipped cream dollaped on top of each slice with some nice raspberries, blueberries and strawberries.
• I must admit that the egg whites sometimes I don't whip and use them at all, and it comes out really the same in the end. So that step and ingredient can be optional if worried about raw egg white. But remember the gelatin added to the base filling is there and the liquid of the egg whites is part of the recipes liquid -- Just a note to puzzle you more if you should or shouldn't use whites.

Steps:

• In small bowl, mix lemon sugarfree gelatin with boiling water until fully disolved. Set aside. In a separate large bowl, blend cream cheese with next three ingredients. Beat until very smooth. Add gelatin mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning PAM sprayed pie plate. Refrigerate 2-3 hours.
• Whip additional 1 cup of heavy cream with sweetener and billow over the top of your cheesecake. If you like, sprinkle a bit of chopped walnuts or slivered almonds.

Steps:

• CRUST: Mix ingredients together and press 2/3 of the mixture into bottom of a 9X13-inch pan.
• FILLING:Disolve jell-o in boiling water. Let it cool. Add the lemon juice.
• In a medium bowl, cream the sugar, salt and cream cheese with a mixer . Add the jell-o mixture and set aside.
• In a large bowl ( I use a glass chilled one ), beat the Milnot until stif peaks form. Fold in the cream cheese mixture.
• Pour it into the prepared glass pan. Sprinkle the remaining graham crackers mixture on top. Cover with plastic wrap and take to the freezer until firm ( about 4 hours ).
• Cut in squares to serve.