NO-BAKE LEMON CHIFFON CHEESECAKE

No-Bake Lemon Chiffon Cheesecake image

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.

Provided by My Food and Family

Categories Home

Time 4h15m

Yield 12 servings

Number Of Ingredients 10

Ingredients

28 square shortbread cookies, finely crushed (about 1-3/4 cups)
5 Tbsp. butter, melted
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 tsp. lemon zest
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed, divided

Steps:

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.
Add boiling water to gelatin mix 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 gelatin. Add 2 cups (about 2/3 of tub) 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.

Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 30 g, Fiber 0.9841 g, Sugar 20 g, Protein 3 g