Best No Bake Lemon Cheesecake Sugar Free Recipes

NO BAKE SUGAR FREE CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

NO BAKE LEMON CHEESECAKE

Steps:

• In a medium bowl, combine the crust ingredients and mix well to combine completely.
• 2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
• 3. In a medium sized bowl, add the lemon juice, sprinkle the powdered gelatin evenly over it and let stand for 4-5 minutes.
• 4. Heat the lemon juice and gelatin in the microwave for 10-20 seconds, until just warm and smooth.
• 5. Stir the sweetened condensed milk into the lemon juice mixture, then set the mixture aside to cool to room temperature.
• 6. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
• 7. Add the sour cream and lemon zest and mix until well combined and smooth.
• 8. Add the cooled lemon juice mixture and mix until well combined and smooth. Set mixture aside.
• 9. In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
• 10. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
• 11. Add the filling to the crust and spread into an even layer.
• 12. Refrigerate cheesecake until firm, 5-6 hours or overnight.
• 13. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
• 14. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• 15. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit. I used lemon slices, raspberries and mint leave.
• 16. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.

SUGAR-FREE LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
• Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set.
• Cool and refrigerate at least 4 hours.
• Garnish with addition lemon yest if desired.
• Store leftover cheesecake in refrigerator.

NO BAKE SUGAR-FREE JELL-O CHEESECAKE

Steps:

• Dissolve Jell-O in boiling water and set aside until cooled.
• Mix together cream cream and Splenda, until smooth.
• Add eggs, half-and-half and syrup. Blend well.
• Slowly stir in Jell-O water mixture.
• Pour mixture into 8x8 pan, cover with plastic, then place in refrigerator at least 4 hours or overnight.

NO BAKE SUGAR FREE STRAWBERRY CHEESECAKE

Steps:

• Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
• Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
• Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
• Beat in pudding mix until the filling is thick and smooth.
• Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
• Spread half the strawberries over the filling.
• Repeat cheesecake layer and strawberry layer.
• Chill pie in refrigerator until set and cold, at least 1 hour.