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No-Bake Citrus Cheesecake

average rating

rate/review

prep time

10 min

total time

4 hr 10 min

makes

12 servings, 1/12 recipe (84 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/4 cups Honey Maid Graham Crumbs

1/4 cup non-hydrogenated margarine

2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

2/3 cup boiling water

1 pkg. (85 g) Jell-O Lemon Jelly Powder

Zest and juice from 1 lemon

2 cups thawed Cool Whip Whipped Topping

Make It

MIX graham crumbs and margarine; press onto bottom of 9-inch springform pan.

BEAT cream cheese in large bowl with mixer until creamy; set aside. Add boiling water to jelly powder; stir 2 min. until completely dissolved. Gradually add to cream cheese, beating well after each addition. Blend in zest and juice. Whisk in Cool Whip.

POUR over crust; smooth top. Refrigerate 4 hours. Run knife around rim of pan to loosen cake before removing rim.

kraft kitchens tips

Variation

Not a fan of lemon? Prepare with Jell-O Orange or Lime Jelly Powder, and orange or lime zest and juice instead.

Size-Wise

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

Healthy Living

Save 60 calories, 6 grams of total fat including 3 grams of saturated fat per serving by substituting Philadelphia Light Brick Cream Cheese, Jell-O Light Jelly Powder and Cool Whip Light Whipped Topping.