Best 3 No Bake Lemon Cheesecake Pie Recipes
If you're craving a delicious and refreshing dessert that doesn't require any baking, look no further than the no-bake lemon cheesecake pie. With a creamy and tangy filling, a buttery graham cracker crust, and a zesty lemon topping, this pie is a perfect way to satisfy your sweet tooth without having to turn on the oven. Whether you're a seasoned baker or a complete beginner in the kitchen, this no-bake lemon cheesecake pie recipe is easy to follow and yields a stunning and delicious result that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
EASY NO-BAKE LEMON CHEESECAKE
Steps:
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner's sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan. Garnish with lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired.
NO-BAKE LEMON CHEESECAKE PIE
You won't miss the traditional graham cracker crust with this fluffy lemon dessert from Normajo Reynolds of Goldthwaite, Texas. The texture is wonderful and citrus taste is great...plus it's easy as pie to prepare.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside., In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl. Fold in whipped topping. Pour into prepared pie plate. Sprinkle with remaining cracker crumbs. Cover and refrigerate until set.
Nutrition Facts : Calories 141 calories, Fat 8g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 272mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.
NO-BAKE CHEESECAKE WITH COOL WHIP®
This is my favorite easy cheesecake recipe. When I want cheesecake in a flash, I make this no-bake style. I love to share it with friends and family. It's as easy as 1-2-3! Top with additional graham cracker crumbs and whipped topping, if desired.
Provided by cafecook
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
- Refrigerate until firm, 2 to 3 hours.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 57.4 g, Cholesterol 49.3 mg, Fat 25.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 14.8 g, Sodium 286 mg, Sugar 42.1 g
Tips:
- To ensure the smoothest cheesecake filling, make sure all of your ingredients are at room temperature before you begin mixing. This will help to prevent any lumps from forming.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the edges of the graham cracker crust so that it fits snugly into the pan.
- When you're baking the cheesecake, place a pan of water on the bottom rack of the oven. This will help to create a moist environment that will prevent the cheesecake from cracking.
- Once the cheesecake is baked, let it cool completely before refrigerating it. This will help to prevent the cheesecake from sinking in the middle.
- For the best flavor, let the cheesecake chill in the refrigerator for at least 4 hours before serving.
- Be sure to use fresh lemon juice for the best flavor. If you don't have fresh lemon juice on hand, you can use bottled lemon juice, but be sure to add a little bit of lemon zest to brighten up the flavor.
Conclusion:
No-bake lemon cheesecake pie is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you like your cheesecake tart or sweet, this recipe is sure to please everyone.
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