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Lemon Souffle Cheesecake
Lemon Souffle Cheesecake

Lemon Souffle Cheesecake

4 Hr(s) 20 Min(s)
20 Min(s) Prep
4 Hr(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
1 graham crackers, crushed, or 2 Tbsp. graham cracker crumbs, divided
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin
1 cup LIGHT N' LIVELY 1% Lowfat Cottage Cheese with added Calcium
1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
2 cups thawed COOL WHIP LITE Whipped Topping or COOL WHIP FREE Whipped Topping
1 pint strawberries, sliced (optional)
2 kiwi, peeled, sliced (optional)
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Let's Make It
1
Sprinkle 1/2 of the crumbs onto sides of 8- or 9-inch springform pan or 9-inch pie plate which has been sprayed with no stick cooking spray.
2
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, scraping down sides occasionally.
3
Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set.
4
Remove side of pan just before serving. Arrange fruit on top of cheesecake
5
If desired, omit graham cracker crumb garnish; sprinkle bottom of pan with remaining crumbs.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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