283 lemon cheese refrigerator Recipes
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blueberries, fresh, raspberries, fresh and6 Moreblueberries, fresh, raspberries, fresh, count) can refrigerated crescent dinner rolls (eg. pillsbury), cream cheese, softened, lemon curd, fresh lemon juice, very finely grated fresh lemon rind, yellow only, seedless raspberry jam or 1/4 cup jelly2 hour , 8 ingredients
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ice cream sugar cones, refrigerated pie pastry and10 Moreice cream sugar cones, refrigerated pie pastry, eggs, beaten, coarse sugar, unflavored gelatin, lemon juice, cold water, grated lemon peel, cream cheese, softened, sugar, heavy whipping cream, fresh mint leaves and lemon peel strips, optional55 min, 12 ingredients
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refrigerated pizza crust dough and11 Morerefrigerated pizza crust dough, red bell pepper strips (about 1 medium), crumbled reduced-fat feta cheese with basil and sun-dried tomatoes, olive oil, lemon juice, dried basil, dijon mustard, bottled minced garlic, crushed red pepper, gourmet salad greens, grape or cherry tomatoes, halved, sliced red onion29 min, 13 ingredients
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refrigerated pie crust (half of 15-oz package) and6 Morerefrigerated pie crust (half of 15-oz package), diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds, salt, extra-virgin olive oil plus additional for drizzling, chopped fresh lemon thyme or regular thyme, soft fresh goat cheese, room temperature, freshly grated parmesan cheese7 ingredients
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Lemon Chiffon Cheesecakelemon chiffon cheesecake, graham cracker crust and20 Morelemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.1 hour 5 min, 22 ingredients
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Lemon Pastriescream cheese, softened, sugar, lemon juice and5 Morecream cheese, softened, sugar, lemon juice, tubes refrigerated crescent rolls, glaze, powdered sugar, lemon juice, milk20 min, 8 ingredients
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Lemon-Mint Mousse Crêpesunflavored gelatin, grated lemon rind, fresh lemon juice and7 Moreunflavored gelatin, grated lemon rind, fresh lemon juice, whipping cream, white chocolate morsels, cream cheese, cubed, honey, sour cream, refrigerated ready-to-use crepes, garnishes: fresh mint leaves , fresh raspberries, fresh blueberries17 min, 10 ingredients
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Smooth and Creamy Lemon Truffle Pierefrigerated pie crusts, sugar, cornstarch, water and8 Morerefrigerated pie crusts, sugar, cornstarch, water, lemon juice, egg yolks, beaten, margarine or 1 tbsp butter, lemon zest, grated, vanilla chips (1 cup), light cream cheese, softened, whipping cream, sliced almonds, toasted45 min, 12 ingredients
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Mini Zucchini and Goat Cheese Tartsrefrigerated pie crust (half of 15-oz package) and6 Morerefrigerated pie crust (half of 15-oz package), zucchini (1-inch-diameter cut into 1/16- to 1/8-inch-thick rounds), salt, olives (extra-virgin oil plus additional for drizzling), thyme (chopped fresh lemon or regular ), soft fresh goat cheese, room temperature, parmesan cheese (freshly grated )1 hour , 7 ingredients
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Cream Cheese Danishrefrigerated crescent rolls, egg, separated and6 Morerefrigerated crescent rolls, egg, separated, cream cheese, softened, sugar, lemon juice, vanilla extract, chopped pecans, powdered sugar8 ingredients
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