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

No-Bake Lemon Chiffon Cheesecake

4 Hr(s) 15 Min(s)
15 Min(s) Prep
4 Hr(s) Cook
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 lemony flavor this lemon chiffon cheesecake brings to the dessert table.
What You Need
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12 servings
Original recipe yields 12 servings
28 square shortbread cookies, finely crushed (about 1-3/4 cups)
5 Tbsp. butter, melted
3/4 cup boiling water
1 cup ice cubes
1/4 cup sugar
2 tsp. lemon zest
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Let's Make It
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
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted.
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
Pour into crust.
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.
Kitchen Tips
Tip 1
Special Extra
Garnish with lemon wedges before serving.
Tip 2
How to Toast Coconut
To create a crispy texture and complex flavor, toast BAKER'S ANGEL FLAKE 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!
Tip 3
Savoir-faire Griller de la noix de coco
To create a crispy texture and complex flavor, toast BAKER'S ANGEL FLAKE 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!
Tip 4
Size Wise
Enjoy a serving of this rich-and-indulgent cheesecake on special occasions.
Tip 5
Substitute
Substitute a 9-inch deep-dish pie plate for the tart pan.
Tip 6
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.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 14g
70%
Trans Fat 0.5g
Cholesterol 35mg
12%
Sodium 260mg
11%
Total Carbohydrates 30g
11%
Dietary Fibers 0.9841g
4%
Sugars 20g
40%
Protein 3g
6%
Vitamin A
15%
Vitamin C
0%
Calcium
2%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 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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