Quick Lemon Chiffon Cheesecake

4 ingredients
8 steps

Ingredients

  • 1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
  • 1 container (6 oz.) lemon low-fat yogurt
  • 1 ready-to-use graham cracker crumb crust (6 oz.)
  • 1 cup thawed COOL WHIP Whipped Topping

Directions

  1. 1
    Place cheesecake filling in large bowl.
  2. 2
    Add yogurt; stir just until blended.
  3. 3
    Spoon into crust.
  4. 4
    Smooth top lightly with back of spoon to form even layer; top with whipped topping.
  5. 5
    Garnish with lemon slices and mint sprigs, if desired.
  6. 6
    Serve immediately.
  7. 7
    Or cover and refrigerate until ready to serve.
  8. 8
    Store leftovers in refrigerator.

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