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No-Bake Lemon Chiffon Cheesecake
No-Bake Lemon Chiffon Cheesecake

No-Bake Lemon Chiffon Cheesecake

2 Review(s)
Cook Minutes 4 Hr 15 Min
Prep : 15 Min Cook: 4 Hr
This No-Bake Lemon Chiffon Cheesecake is sweet, citrusy and creamy all at the same time. Prepped in just 15 minutes, this No-Bake Lemon Chiffon Cheesecake tastes as good as it looks.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
14 shortcake biscuits, finely crushed (about 1-3/4 cups)
5 Tbsp. butter, melted
3/4 cup sweetened flaked coconut, toasted, divided
3/4 cup boiling water
1 pkg. (85 g) Jell-O Lemon Jelly Powder
1 cup ice cubes
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
2 tsp. lemon zest
3 cups thawed Cool Whip Whipped Topping, divided
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How do I make it ?
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Step 1
Combine biscuit crumbs, butter and 1/2 cup coconut; press onto bottom and up side of 9-1/2-inch tart pan with removable bottom. Refrigerate until ready to use.
Step 2
Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted.
Step 3
Beat cream cheese, sugar and lemon zest in large bowl with mixer until blended. Gradually beat in jelly. Add 2 cups Cool Whip; whisk until blended.
Step 4
Pour into crust.
Step 5
Refrigerate 4 hours or until filling is firm. Remove cheesecake from side of pan just before serving. Top with remaining Cool Whip and coconut.
Kraft Kitchen Tips!
Special Extra
Garnish with lemon wedges before serving.
How to Toast Coconut
To create a crispy texture and complex flavour, toast coconut before using. MICROWAVE METHOD: Spread coconut in microwaveable pie plate; microwave on HIGH 3 min. or until lightly browned, stirring every minute. OVEN METHOD: Spread coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Watch carefully as coconut can burn easily!
Size Wise
Enjoy a serving of this rich-and-indulgent cheesecake on special occasions.
Substitute a 9-inch deep-dish pie plate for the tart pan.
How to Press Crumb Mixture onto Bottom of Pan
Use back of measuring cup to press crumb mixture into even layer on bottom and up side of pan.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 14 g
70 %
Cholesterol 50 mg
Sodium 280 mg
12 %
Carbohydrate 28 g
Fibre 1 g
Sugars 19 g
Protein 3 g
Vitamin A
6 %
Vitamin C
0 %
0 %
4 %
12 servings, 1/12 recipe 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.
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