No-Bake Citrus Cheesecake
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prep time
10 mins
total time
250 mins
Makes 12 servings, 1/12 recipe (84 g) each.

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

  1. Mix graham crumbs and margarine; press onto bottom of 9-inch springform pan.
  2. 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.
  3. Pour over crust; smooth top. Refrigerate 4 hours. Run knife around rim of pan to loosen cake before removing rim.

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