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Quick Lemon Chiffon Cheesecake

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Quick Lemon Chiffon Cheesecake recipe
photo by:kraft
This recipe is as close to the one I have been searching for since I lost the copy of one awhile back. But, this one is simpler to make, and is delicious!!! Worth the tim...read more
posted by
MyraBlake
on 4/17/2012
time
prep:
15 min
total:
15 min
servings
total:
8 servings, one slice each
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What You Need

1
tub  (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
1
container  (6 oz.) lemon low-fat yogurt
1
 HONEY MAID Graham Pie Crust (6 oz.)
1
cup  thawed COOL WHIP Whipped Topping

Make It

PLACE cheesecake filling in large bowl. Add yogurt; stir just until blended.

SPOON into crust. Smooth top lightly with back of spoon to form even layer; top with whipped topping. Garnish with lemon slices and mint sprigs, if desired.

SERVE immediately. Or cover and refrigerate until ready to serve. Store leftovers in refrigerator.

Kraft Kitchens Tips

Size-Wise
Since this quick-and-easy cheesecake makes 8 servings, it's a great recipe to serve at your next dinner party.
Special Extra
Sprinkle with 1/4 cup toasted PLANTERS Slivered Almonds before serving.
K:53870v5:106845
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