No-Bake Lemon Chiffon Cheesecake

By carol gorman

This No-Bake Lemon Chiffon Cheesecake is sweet, citrusy and creamy all at the same time. Prepped in just 15 minutes, this No-Bake Lemon Chiffon Cheesecake tastes as good as it looks.

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

Details

Preparation time 15mins
Cooking time 255mins
Adapted from

Preparation

Step 1

Combine biscuit 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.

Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted.
Beat cream cheese, sugar and lemon zest in large bowl with mixer until blended. Gradually beat in jelly. Add 2 cups Cool Whip; whisk until blended.
Pour into crust.
Refrigerate 4 hours or until filling is firm. Remove cheesecake from side of pan just before serving. Top with remaining Cool Whip and coconut.