Very Easy No Bake Lemon Cheesecake Recipes

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:

• Put some plastic kitchen wrap along the bottom and sides of a cake tin with plastic coming out over the sides.(So you will easily be able to lift cake out of tin when prepared).
• Mix base ingredients in a bowl, then press biscuit mix into the bottom of cake tin.
• Whip cream.
• Beat all filling ingredients except cream together until smooth, then fold in cream.
• Put filling into cake tin on top of base. Freeze for a few hours. When cake is hard pull out of cake tin. leave at room temperature for a few minutes then eat.
• Optional lemon topping.
• Heat and mix together a jar of lemon jam with some sugar and lemon juice in a saucepan. Put as much of each ingredient until you like the taste.When sugar has dissolved take off heat,let cool for a while. When cool spread topping on top of frozen/semi frozen cheesecake with a spoon and wet knife. Freeze cheesecake again for topping to harden.

Steps:

• Line a 22 cm round spring-form pan with baking paper.
• Crush the biscuits in a food processor until crumbed. Mix in the melted butter and spread over the base of your tin.
• Whisk the two packs of cheese until light and fluffy. (We added a drizzle of the condensed milk to lighten the mix a little).
• Add one can of milk, mix then add the second.
• Mix in the lemon juice and zest and mix thoroughly.
• Place filling on the base, refrigerate for 6 hours minimum and enjoy!