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Cool Lemon Cheesecake
Cool Lemon Cheesecake

Cool Lemon Cheesecake

4 Hr(s) 15 Min(s)
15 Min(s) Prep
4 Hr(s) Cook
Got 15 minutes? That's plenty of time to get this no-bake lemon cheesecake ready for its chill time in the fridge.
What You Need
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8 servings
Original recipe yields 8 servings
1 graham cracker, crushed, divided
2/3 cup boiling water
1 pkg. (.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 cups thawed COOL WHIP LITE Whipped Topping
1 cup light cherry pie filling
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Let's Make It
1
Spray 9-inch springform pan with cooking spray. Sprinkle with 1/2 the graham crumbs; set aside.
2
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour into blender. Add cottage cheese and reduced-fat cream cheese; blend until smooth, stopping occasionally to scrape down side of blender. Pour into large bowl. Stir in COOL WHIP with whisk. Pour into prepared pan. Sprinkle with remaining graham crumbs.
3
Refrigerate 4 hours or until firm. Top with pie filling just before serving.
Kitchen Tips
Tip 1
Size Wise
Enjoy a serving of this easy-to-make dessert on occasion.
Tip 2
Substitute
Substitute a 9-inch pie plate for the springform pan.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 280mg
12%
Total Carbohydrates 15g
5%
Dietary Fibers 0g
Sugars 10g
20%
Protein 6g
12%
Vitamin A
15%
Vitamin C
0%
Calcium
6%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 8 servings.
* 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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