All Recipes

No-Bake Lemon Chiffon Cheesecake

Prep

0-15 mins

Total

4 HRS 15 MIN

Servings

12 Servings

Make a great dessert without the baking! Try our No-Bake Lemon Chiffon Cheesecake, a delicious recipe for all cheesecake lovers. You'll enjoy the ...

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

  1. Step 1

    Combine cookie 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.

  2. Step 2

    Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted.

  3. Step 3

    Beat cream cheese, sugar and lemon zest in large bowl with mixer until blended. Gradually beat in gelatin. Add 2 cups (about 2/3 of tub) COOL WHIP; whisk until blended.

  4. Step 4

    Pour into crust.

  5. 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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