Best Lemon Cheesecake Dessert Recipes
COCONUT-LEMON CHEESECAKE DESSERT
This refreshing dessert was a hit when I brought it to our ladies fellowship meeting at church. Everyone loved the buttery coconut crust, lemony filling and sour cream topping. -Leslie Dickson, Buffalo, WY
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Place the flour, coconut, butter and confectioners' sugar in a food processor; cover and process until combined. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until lightly browned., In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the eggs, lemon juice and zest just until combined. Pour over crust. Bake for 18-20 minutes or until edges are lightly browned and filling is set., Combine the sour cream, sugar and vanilla; spread over filling. Sprinkle with coconut. Bake 10 minutes longer. Cool on a wire rack. Refrigerate for at least 4 hours before cutting.
Nutrition Facts : Calories 383 calories, Fat 25g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 168mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
FAVORITE LEMON CHEESECAKE DESSERT
Everyone will know spring is here when you serve these yummy, yellow cheesecake squares. Cool and refreshing, this dessert cuts easily and keeps for several days in the refrigerator. -Patty Auxier, Royalton, Kentucky
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Refrigerate., In a large bowl, beat cream cheese and sugar until smooth. Add dry gelatin and lemon extract; beat 3 minutes longer. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 325° for 30-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate overnight. , In a small saucepan, combine pudding mix and sugar. Gradually stir in water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled. Serve with dessert.
Nutrition Facts : Calories 585 calories, Fat 37g fat (22g saturated fat), Cholesterol 191mg cholesterol, Sodium 442mg sodium, Carbohydrate 54g carbohydrate (43g sugars, Fiber 0 fiber), Protein 10g protein.
LEMON CHEESECAKE DESSERT
Looking for a refreshing change from heavy desserts? Peggy Key from Grant, Alabama shares these light citrus squares that are not too tart and not too sweet. "Paired with pecans, the lemon juice turns these cheesecake treats into bars of gold." she writes.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16-20 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cracker crumbs, pecans and sugar. Add butter; mix well. Set aside 1/2 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 325° for 8 minutes., Meanwhile, in a small bowl, beat the cream cheese until smooth. Add the milk, eggs and lemon juice; beat until smooth. Spoon over crust. Sprinkle with the reserved crumb mixture. , Bake for 30 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 192 calories, Fat 11g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 134mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON-BLUEBERRY CHEESECAKE DESSERT
End your meal memorably with this Lemon-Blueberry Cheesecake Dessert. This Lemon-Blueberry Cheesecake Dessert is the perfect mix of sweet and citrusy.
Provided by My Food and Family
Categories Fruit Desserts
Time 5h15m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.
- Beat cream cheese, remaining sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
- Bake 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Top dessert with COOL WHIP and remaining berries just before serving.
Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5369 g, Sugar 0 g, Protein 4 g
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