STRAWBERRY LEMON CHEESECAKE BARS
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
- Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
- For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
- Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
- Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.
NO-BAKE STRAWBERRY-LEMON CHEESECAKE
Make this strawberry-lemon cheesecake with crisp ladyfingers! This No-Bake Strawberry-Lemon Cheesecake is an impressive dessert for any occasion.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Line 9-inch square pan with foil, with ends of foil extending over sides. Arrange ladyfingers on bottom of prepared pan. Cover with 1-1/2 cups sliced berries.
- Beat cream cheese, sugar and lemon juice in large bowl with mixer until blended. Stir in COOL WHIP. Spread over berries in pan.
- Refrigerate 3 hours or until firm. Top with remaining sliced berries. Use foil handles to lift cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
NO-BAKE MANGO STRAWBERRY CHEESECAKE
Cheesecake is my mom's favorite dessert. I made this especially for her on Mother's Day to thank her for being such an awesome mom. Decorate to your own taste! -Elizabeth Ding, El Cerrito, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, mix crumbs, butter and sugar. Press into bottom of a greased 8-in. springform pan., For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust. Refrigerate while preparing glaze., For glaze, in another microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 1 minute. Microwave on high 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set. Meanwhile, place mango and remaining 1/2 cup water in a food processor; process until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight., Loosen sides from pan with a knife. Remove rim from pan. If desired garnish with whipped cream, additional mango pieces and strawberry slices.
Nutrition Facts : Calories 417 calories, Fat 27g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
NO-BAKE 7-UP LEMON CHEESECAKE WITH STRAWBERRY GLAZE
Since getting a springform pan for my birthday, I've been collecting cheesecake recipes and finding the ones I had in my flies. This one was scribbled on an index card from who-knows-when. I hate not to give credit where it's due, but that was before Zaar. I love 7-UP and who doesn't love strawberries?? The passive time is chill time.
Provided by Redneck Epicurean
Categories Cheesecake
Time 8h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
- Press onto bottom and partway up sides of buttered 9" springform pan; chill.
- FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
- In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well.
- Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
- Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
- Mix together with remaining 7-up mixture and stir until well blended.
- Turn into chilled crust and chill for at least 8 hours.
- Remove from pan and add topping.
- TOPPING: Brush top of chilled cheesecake with melted jelly.
- Arrange strawberries upright on cake and spoon any remaining melted jelly over them.
Nutrition Facts : Calories 477.2, Fat 27.8, SaturatedFat 16.4, Cholesterol 116.6, Sodium 454.9, Carbohydrate 52.7, Fiber 0.8, Sugar 30.8, Protein 6.6
NO BAKE LEMON CHEESECAKE
Light and fluffy no bake cheesecake with a tart lemon taste.
Provided by Jan Wood
Categories Desserts Cakes Lemon Cake Recipes
Time 3h20m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 20.6 g, Cholesterol 22.1 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 144 mg, Sugar 15.6 g
LEMON CHEESECAKE WITH STRAWBERRIES AND PORT GLAZE
Categories Cake Dessert Bake Cream Cheese Strawberry Lemon Port Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 24
Steps:
- For crust:
- Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor. With machine running, add melted butter and lemon juice; blend until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 10-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 15 minutes. Bake crust until set, about 10 minutes. Cool completely. Maintain oven temperature.
- For filling:
- Using electric mixer, beat first 3 ingredients in large bowl until fluffy and smooth, stopping occasionally to scrape down sides of bowl. Add sour cream, whipping cream, lemon juice, and vanilla and beat just to blend, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, beating just to blend after each addition.
- Pour filling into crust (filling will just fill crust). Place springform pan on rimmed baking sheet. Bake cheesecake until top appears set, puffed, and golden at edges but still moves slightly all over when shaken, about 55 minutes. Cool cake 5 minutes.
- Meanwhile, prepare topping:
- Mix sour cream, sugar, and vanilla in medium bowl.
- Spoon topping over hot cake, spreading to edge of pan and covering completely. Bake 10 minutes. Transfer cake to rack; cool 10 minutes. Run sharp knife around top 1/2-inch edge of cake to loosen. Place hot cheesecake directly in refrigerator; chill uncovered overnight.
- For port syrup:
- Stir Port, sugar, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Boil until liquid is reduced to 3/4 cup, stirring occasionally, about 25 minutes. Cool. Mix in lemon peel. (Cake and syrup can be prepared 2 days ahead. Cover cake and keep refrigerated. Cover syrup and let stand at room temperature.)
- Starting below stem end of each berry half, make 3 lengthwise slits through tip. Fan berries and place around edge of cake. (Can be made 8 hours ahead. Cover; chill.)
- Release pan sides. Slice cake and drizzle with Port syrup. Serve syrup alongside.
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