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Min Lemon Cheesecake

Min Lemon Cheesecake recipe image
This Min Lemon Cheesecake is a delightful no-bake dessert that balances bright citrus notes with rich, creamy sweetness. The base is a sturdy graham cracker crust held together with melted butter, providing a perfect textural contrast to the smooth filling. The filling itself comes together quickly using instant lemon pudding and cream cheese, resulting in a light yet satisfying treat. It&# 226;ÂÂs an ideal make-ahead dessert for potlucks, summer gatherings, or when you crave something sweet without turning on the oven. Simply chill until set, slice, and enjoy the refreshing flavor.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1164.0
Dietary: Gluten-free
Description
This Min Lemon Cheesecake is a delightful no-bake dessert that balances bright citrus notes with rich, creamy sweetness. The base is a sturdy graham cracker crust held together with melted butter, providing a perfect textural contrast to the smooth filling. The filling itself comes together quickly using instant lemon pudding and cream cheese, resulting in a light yet satisfying treat. It&# 226;ÂÂs an ideal make-ahead dessert for potlucks, summer gatherings, or when you crave something sweet without turning on the oven. Simply chill until set, slice, and enjoy the refreshing flavor.
Ingredients
  • 1/3 cup Powdered sugar
  • 1 1/2 cup Graham cracker crumbs
  • 1/2 cup Butter/oleo; melted
  • 8 ounce Cream cheese
  • 2 cup Milk
  • 1 package Instant lemon pudding
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter until the mixture resembles wet sand.
  3. 3
    Press the crumb mixture firmly into the bottom of a 6-inch springform pan or individual serving cups.
  4. 4
    Bake the crust for 8-10 minutes until set, then remove and let cool completely.
  5. 5
    In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  6. 6
    Gradually add 1/2 cup of the milk to the cream cheese, beating until fully incorporated and smooth.
  7. 7
    Add the remaining 1 1/2 cups of milk and the instant lemon pudding mix.
  8. 8
    Beat slowly with an electric mixer on low speed for 1 minute until thickened; do not overbeat.
  9. 9
    Pour the lemon filling over the cooled crust and smooth the top.
  10. 10
    Refrigerate for at least 2 hours, or until the cheesecake is firmly set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1164.0kcal
% Daily Value *
Total Fat 96.8g149%
Saturated Fat 59.2g296%
Cholesterol 284.1mg95%
Sodium 2058.9mg86%
Total Carbohydrate 35.1g12%
Dietary Fiber 0.6g3%
Sugars 31.2g
Protein 38.9g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cream cheese is fully softened at room temperature before beating to prevent lumps in the filling.

For a lighter crust, you can skip baking it, but the baked crust holds its shape better and adds a nice toasted flavor.

This dessert can be stored covered in the refrigerator for up to 3 days.

Keywords: lemon, cheesecake, no-bake, dessert, graham cracker, pudding, cream cheese, easy, summer, chilled, citrus, potluck, quick, simple, make-ahead, creamy, tangy, light, refreshing, homemade
Read it online: https://www.chefs-mate.com/recipe/min-lemon-cheesecake/