Four ingredients and 15 minutes is all it takes to whip up an elegant lemon chiffon cheesecake. No need to let on how easy it is to make.
What You Need
Original recipe yields 8 servings
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
1 container (6 oz.) lemon low-fat yogurt
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
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Let's 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.
Since this quick-and-easy cheesecake makes 8 servings, it's a great recipe to serve at your next dinner party.
Sprinkle with 1/4 cup toasted PLANTERS Slivered Almonds before serving.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, one slice each
* 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.