No Bake Lemon Cheesecake
User Reviews
4.5
6 reviews
Excellent
No Bake Lemon Cheesecake
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No Bake Lemon Cheesecake is a delicious and easy dessert that's perfect for Spring or Summer. The creamy, lemon filling firms up in the fridge, so no oven is needed!
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Ingredients
Crust:
- 1/2 cup golden Oreos Crushed
- 10 Tablespoon unsalted butter Melted
Cheesecake:
- 1/2 cup fresh lemon juice
- .25 ounce pouch of unflavored Gelatin
- 1/4 cup condensed milk
- 24 ounces cream cheese softened
- 1/2 Cup granulated sugar
- 2 Tablespoon sour cream
- 2 1/2 Tablespoon lemon zest
Garnish
- 3 cups Whipped Cream or Cool Whip
- 2 teaspoon lemon zest
- Fresh lemon slices
- fresh strawberries halved
Instructions
Crust:
- Remove the cream from the Oreo cookies and discard.
- Place the cookies in a food processor and pulse on high until crushed. Add the butter in a microwave safe bowl and heat for 60 seconds or until melted. Place the crushed cookies in a medium sized bowl.
- Add your melted butter to the Golden Oreos and mix to combine.
- In a 9-inch springform pan add your cookie mixture and press into the bottom and up the sides.
- Place the pan in the refrigerator for 1 hour to harden.
Cheesecake Filling:
- In a small bowl add your fresh lemon juice and gelatin packet, whisk to combine. Set to the side for 5 minutes.
- Whisk the lemon gelatin and add your condensed milk to the mixture whisking until combined. Set to the side.
- In a bowl of a stand mixer add your cream cheese and sugar. Mix on high until fully combined, making sure to scrape the sides for even mixing.
- Add your sour cream, lemon zest, and lemon gelatin mixture to the cream cheese mixture. Mix on high until fully combined.
- Remove the bowl from the mixer and add your cool whip.
- Gently fold your cool whip into your cream cheese mixture until fully combined. Add the lemon cream cheese filling into the Golden Oreo crust.
- Place the cheesecake into the refrigerator for 5-6 hours. The cheesecake should be firm.
- Top the cheesecake with whipped cream and garnish (optional).
- Remove the spring form from the cheesecake and serve.
- Keep the cheesecake chilled until serving.
Nutrition Information
Show Details
Calories
613kcal
(31%)
Carbohydrates
38g
(13%)
Protein
8g
(16%)
Fat
49g
(75%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
135mg
(45%)
Sodium
343mg
(14%)
Potassium
215mg
(6%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
1699IU
(34%)
Vitamin C
9mg
(10%)
Calcium
155mg
(16%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 49g | 75% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 343mg | 14% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 1699IU | 34% |
| Vitamin C | 9mg | 10% |
| Calcium | 155mg | 16% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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