This baked-free lemon cheesecake recipe combines a perfect balance of rich citrus and smooth, creamy textures – all without turning on the oven. For those warm spring and summer days crave cool, creamy and refreshing sour, this refreshing dessert is a dessert.
Key lime and persian lime
Before we start the recipe, let’s talk about what makes the key lime unique. These small citrus fruits are native to Florida Keys and more punches than the Great Persian Lemon Hall. They are more aromatic and have a more complex flavor that balances sweetness and sourness. Key limes are also smaller and are usually yellower than green. While traditional key limes are hard to find outside of Florida, you can replace regular limes or bottle of key lemon juice in this recipe.
Why isn’t baking the way Go
No baked cheesecakes are not only a summer convenience – they are totally different desserts. While the baked cheesecake is thick and rich, the baked version is lighter with a lighter creamy creamy texture that is almost mousse-like, perfectly paired with the brightness of the key lime. Plus, the absence of eggs in the filling means that this dessert can be made and stored safer. (Eggs are cheaper now, very good?)
Single service and full service
Let me tell you why I like making these cheesecakes in a single jar! There is something pleasant to have with your own personal dessert – it feels special, like it was made for you. The compact 8-ounce jar is the ideal size for satisfying desserts and won’t overwhelm you. Plus, if you serve them at a party, they look absolutely adorable on the dessert table!
You can prepare for the dinner a few days before putting them in a picnic basket without worrying about chopped slices, or (my personal favorite) in the refrigerator when you need a pickup point in the small week Some.
Want to treat it as a complete cheesecake? no problem! Simply transfer all ingredients into a 9-inch spring disc, maintaining the same layering technique. You will need to press the shell mixture evenly on the bottom, then slightly up the side and then fill on the top. Just make sure to cool it thoroughly before slicing.
How to Make a Forbidden Baking Lemon Cheesecake
First, collect your ingredients. Here is the list you need!
For the crust:
- Graham Cookies Crush
- granulated sugar
- Melted unsalted butter
- Cream cheese, softened
- Powdered sugar
- Key Lemon Juice (freshly squeezed or bottled)
- Key lime or Persian lime leather (plus extra decoration)
- Whipping toppings (cool whip)
Prepare cheesecake crust
First prepare a jar or glass. Wash and dry them thoroughly. Isolate and strive to create the earth’s crust. In a bowl, mix Graham cookie crumbs, sugar and melted butter until well combined. Pour about 5 tablespoons of the mixture into the bottom of each jar and press firmly down to form a crust layer.
Tip: Use the back of the spoon that fits inside the jar or the bottom of the small glass to help press the shell into the jar.
Making the key lime cheesecake filling
In a mixing bowl, beat cream cheese and powdered sugar to smooth and cream. Tip: Make sure your cream cheese softens properly. Cold cream cheese can cause clumps in the filling.
You can use fresh key lime or key lemon juice. (Sometimes it’s easier to find bottled lemon juice in the store) However, if you use bottled Key Lemon juice, you’ll need to pick up some regular lemons for Zest. When in limworms, be careful that only the green part is obtained – the white pulp is bitter. Fold the whip into the cream cheese mixture until smooth and fluffy.
Assemble the key lime cheesecake
Fill the cheesecake evenly in the jar and pour it over the crust. Use a small spatula or the back of the spoon to smooth the top. Cover the jar with a lid or plastic wrap and refrigerate for at least 3 hours or overnight to secure.
Before serving, garnish with whipped cream, Graham Cracker Crumbs, Lime Zest or lime slices.
No baked key cheesecake
yield:
6-8
Preparation time:
20 minutes
Additional time:
3 hours
Total time:
20 minutes
raw material
For the crust
-
2 cups Graham Cracker Crumbs
-
4 tablespoons sugar
-
6 tablespoons unsalted butter, melted
For the key lime cheesecake filling
-
16 oz cream cheese, softened
-
2/3 cup powdered sugar
-
1/2 cup key lemon juice (freshly squeezed or bottled) (approximately 12 key limes)
-
2.-3 teaspoons key lime peel (about 2 key limes) plus extra decoration
-
2 cups whipped
instruct
Prepare the jar:
Wash and dry the six-8 ounce jar.
Make the shell:
- In a bowl, mix Graham cookie crumbs, sugar and melted butter until well combined.
- Pour about 5 tablespoons of the mixture into the bottom of each jar and press firmly down to form a crust layer. Set aside.
Make cheesecake filling fill:
- In a mixing bowl, beat cream cheese and powdered sugar to smooth and cream.
- Add the key lime juice and enthusiasm and mix until fully combined.
- Fold the whip into the cream cheese mixture until smooth and fluffy.
Assemble cheesecake:
- Fill the cheesecake evenly in the jar and pour it over the crust.
- Use a small spatula or the back of the spoon to smooth the top.
Relax and eat
- Cover the jar with a lid or plastic wrap and refrigerate for at least 3 hours or overnight to secure.
- Before serving, garnish with whipped cream, Graham Cracker Crumbs, Lime Zest or lime slices.
notes
Optional toppings:
- Fresh cream
- Extra graham cookie crumbs
- Lime peel or lime slices
