All Recipes

No-Bake Lemon Chiffon Cheesecake

Prep

0-15 mins

Total

4 HRS 15 MIN

Servings

12 Servings

Ingredients

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

Instructions

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.

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