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No-Bake Lemon Cheesecake

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Recipe

No-Bake Lemon Cheesecake recipe

 

Yield

16 servings

Prep

3

Cook

0 min

Ready

3
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup corn flakes
or graham cracker crumbs
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2 tablespoons sugar
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½ teaspoon cinnamon
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cup margarine
melted
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1 package cream cheese
softened
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1 can milk, sweetened condensed
sweetened
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cup lemon juice
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
237 ml corn flakes
or graham cracker crumbs
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3E+1 ml sugar
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2.5 ml cinnamon
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79 ml margarine
melted
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1 package cream cheese
softened
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1 can milk, sweetened condensed
sweetened
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79 ml lemon juice
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5 ml vanilla extract
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Directions

Mix together crumbs, sugar, and cinnamon add margarine and blend.

Set aside 2 tablespoons of mixture.

Line bottom of 9-inch pan wih crumbs.

Refrigerate.

Beat cheese until fluffy, blend in milk, blend in lemon juice and vanilla.

Pour into chilled crust. Sprinkle with set aside crumbs.

Regrigerate at least 3 hours before serving. Maybe doubled and put in 9x13-inch pan.

You can make the sweetened condensed milk.

I make the milk in the blender and add the cream cheese, lemon juice and vanilla to the milk in the blender.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 26677% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 334mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 23% Vitamin C 16%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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