EASY CHEESECAKE DIP RECIPES

EASY LEMON CHEESECAKE RECIPE | ALLRECIPES

Easy Lemon Cheesecake Recipe | Allrecipes image

A simple cheesecake flavored lemon pie made with lemon pudding and cream cheese.

Provided by Greg

Categories Lemon Cake

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 4

Ingredients

1 (9 inch) deep dish pie crust
1 (4.3 ounce) package non-instant lemon pudding mix
1 (8 ounce) package cream cheese, softened
½ cup white sugar

Steps:

Prepare pudding mix according to package directions for pie filling. When pudding begins to boil, turn heat to low and mix in cream cheese and sugar. Stir until cream cheese is completely blended into mixture. Pour mixture into crust. Chill at least 1 hour before serving.

Nutrition Facts : Calories 317.5 calories, CarbohydrateContent 37.6 g, CholesterolContent 30.8 mg, FatContent 17.2 g, FiberContent 0.2 g, ProteinContent 3.1 g, SaturatedFatContent 8.6 g, SodiumContent 306.4 mg, SugarContent 20 g

EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES

Easy Raspberry Cheesecake Recipe | Sainsbury's Recipes image

The perfect no-bake creamy cheesecake recipe, with hints of raspberry and lemon. This is the ideal summer dessert and the simple recipe means it's easy to make.

Provided by Sainsbury's

Total Time 240 minutes

Prep Time 10 minutes

Cook Time 2 minutes

Yield 8

Number Of Ingredients 9

Ingredients

unsalted butter
digestive biscuits, crushed
full-fat cream cheese
Greek yogurt
double cream
2 lemons, zested and juiced
caster sugar
raspberries
icing sugar, to dust

Steps:

Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.

Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.

Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.

When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.

Nutrition Facts : Calories 500 calories, FatContent 41.5 grams, SaturatedFatContent 24.9 grams, SugarContent 15.3 grams, SodiumContent 700.0 milligrams salt, CarbohydrateContent 26.1 grams, FiberContent 2.7 grams, ProteinContent 4.2 grams

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EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES

The perfect no-bake creamy cheesecake recipe, with hints of raspberry and lemon. This is the ideal summer dessert and the simple recipe means it's easy to make.
From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving

Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.

Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.

Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.

When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.

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Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.—Nick Iverson, Milwaukee, Wisconsin
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Reviews 4.5
Total Time 01 hours 50 minutes
Category Desserts
Calories 900 calories per serving

Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and side of springform in a double thickness of heavy-duty foil (about 18 in. square)., For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust. , Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled., Gently loosen side from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts.

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Total Time 30 minutes
Calories 520 per serving

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Calories 215 calories per serving

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