Best Lisas Super Ez No Bake Lemon Cool Whip Cheesecake Recipes

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 COOL WHIP CHEESECAKE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and pre heat to 350 F. Place the graham cracker crumbs and sugar in a food processor and process until combined.
• Drizzle in the melted butter and pulse until combined.
• Press the graham cracker crust into 6 greased mini cheesecake molds. If you are using a muffin tin , make sure to use liners.
• Bake until the crusts are lightly browned, 5 to 8 minutes. Let cool completely while you make the filling.
• Beat the softened cream cheese with the sugar and vanilla until combined and fluffy.
• Fold the whipped cream topping into the cream cheese mixture.
• Fill the prepared crusts to the top of the molds a bit at a time with the cream cheese mixture, pressing down on the top with a spoon or spatula so the crust is completely covered and there are no pockets of air.
• Cover and refrigerate until firm, about 2 hours.
• Remove the cheesecakes from the molds, top with fresh berries and serve. They can also be kept chilled for up to 2 days before serving!

LISA'S SUPER EZ NO-BAKE LEMON COOL WHIP CHEESECAKE

Steps:

• Mix sweetened condensed milk, softened cream cheese, and cool whip on low speed with electric mixer until well blended, then add the juice and blend completely.
• Pour into crust, and chill for at least an hour!
• VERY yummy, refreshing, and EASY!

NO-BAKE CHEESECAKE WITH COOL WHIP®

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.

NO-BAKE LEMON CHEESECAKE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Beat cream cheese, sugar and lemon juice in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in COOL WHIP. Spoon into crust.
• Refrigerate 4 hours.

NO BAKE LEMON CHEESECAKE

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.