If you like your cheesecake nice and lemony, try this creamy no-bake version made with zingy lemon juice and zest.
What You Need
Original recipe yields 8 servings
1 env. KNOX Unflavored Gelatine
1/2 cup cold water
1/4 cup lemon juice
1 tsp. lemon zest
1/3 cup graham cracker crumbs
1 Tbsp. sugar
1 Tbsp. margarine or butter, melted
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 can (14 oz.) fat-free sweetened condensed milk
1 tsp. vanilla extract
1 cup thawed COOL WHIP LITE Whipped Topping, divided
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Let's Make It
Sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring constantly. Stir in lemon juice and zest; cool slightly.
Meanwhile, mix graham crumbs, sugar and margarine; reserve 2 Tbsp. crumb mixture. Press remaining crumb mixture on bottom and up sides of 9-inch pie plate.
Blend Neufchatel and condensed milk in large bowl with mixer until smooth. Gradually blend in gelatine mixture and vanilla; beat until smooth. Gently stir in 1/2 cup COOL WHIP. Pour into crust; sprinkle reserved crumb mixture around edge of pie.
Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.
Sweet can be part of a balanced diet but remember to keep tabs on portions.
Garnish each serving with a fresh raspberry and lemon slice.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0.5g
Total Carbohydrates 40g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.