Chilled No Bake Cheesecake Recipes

Steps:

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.

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.

Steps:

• Mix softened cream cheese and Eagle Brand and lemon juice very well.
• Pour into cooled grahem crust.
• Refridgerate for 2 hours.
• Top with fruit before serving.

Steps:

• Sprinkle gelatin over water in a custard cup. Let stand for 1 minute Heat in microwave and stir until dissolved. Let stand to cool.
• Beat cream cheese, sugar, lemon peel, lemon juice and milk in a large mixing bowl till smooth.
• Add gelatin mixture and beat until smooth.
• Chill in fridge until mixture is thick and syrupy, stirring occasionally.
• Beat whipping cream to soft peak stage. Fold into cream cheese mixture.
• Spoon over crust in spring form pan and chill for several hours.
• Serve with a dab of cherry, blueberry or strawberry sauce on top.