Best Light Fluffy Cheesecake Recipes
LIGHT AND FLUFFY LEMON JELLO CHEESECAKE
I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
Provided by Barb Witherspoon
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
- Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
- Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
- Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
- In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
- Add Jello mixture to evaporated milk and continue to beat until well blended.
- Pour over Graham cracker crust.
- Chill until firm.
Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5
NO BAKE - LIGHT AND FLUFFY CHEESECAKE
Very easy to make and delicious
Provided by Mary Lee
Categories Cakes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Crust Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan. Note: To save time , you can also use 2 store bought pre-made graham cracker crust .. there is enough filling from this recipe to fill two crusts.
- 2. Filling Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Pour filling into graham crust . Top evenly with final 1/3 of graham cracker crumbs.
- 3. Refrigerate at least 6 hours before serving. Note: If desired top with your favorite topping before serving (cherry, strawberry, blueberry) 12 servings
LIGHT AND FLUFFY LEMON CHEESECAKE
My mother-in-law was kind enough to give me this recipe. She makes it for my husband's birthday every year. I have never been able to make it as good as her.
Provided by Susie T
Categories Cheesecake
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crush biscuits and add to melted butter.
- Press into a 9" spring form cake tin.
- Bake in oven for 10 minutes at 180 degrees celsius.
- Dissolve jelly in hot water.
- Add lemon juice to make up 1 cup of liquid and also add lemon rind.
- Whip evaporated milk until very thick.
- Beat separately the cream cheese, sugar and vanilla.
- Fold into beaten milk.
- Fold in warm jelly and lemon mixture.
- Pour into case and chill 24 hours.
- Decorate with cream and strawberries if desired.
LIGHT & FLUFFY CHEESECAKE
Be warned - just because it's "Light" doesn't mean it's healthy! This is my mother's recipe that I grew up on, but I don't know where it came from. It may look like a lot of steps, but it's still easy and of course worth it. Everybody loves it. I like it a lot better than the dense real stuff. Hope you enjoy it too.
Provided by Allison McDade
Categories Other Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Pour evaporated milk into mixing bowl and set it in the freezer for about 30-40 minutes, until ice crystals form around the edge.
- 2. While you wait for that to freeze up, dissolve the jello in the boiling water, and let cool to room temperature, just on the counter is fine.
- 3. Crush graham crackers, and mix with butter, the 2 Tbsp sugar, and cinnamon to form a loose crust mixture.
- 4. Mix the cream cheese, 1 cup sugar, and vanilla until it is soft.
- 5. By the time you've done the other steps, the evaporated milk ought to be close to done enough. Take it out of the freezer and whip it until it's the consistency of whipped cream/CoolWhip and will stand in peaks.
- 6. Add the cream cheese mixture and mix. Add the cooled jello last and mix again until just blended.
- 7. In a 9"x13"x2" pan, place 1/2 to 2/3 of the crumb mixture, and press it down. Pour the stuff you've been mixing up on top of that, then top with the rest of the crumbs.
- 8. Refrigerate at least 2 hours, but longer is better, even overnight. Then cut up in pieces and serve!
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