QUICK LEMON CHIFFON CHEESECAKE

Quick Lemon Chiffon Cheesecake image

Four ingredients and 15 minutes is all it takes to whip up an elegant lemon chiffon cheesecake. No need to let on how easy it is to make.

Provided by My Food and Family

Categories Home

Time 15m

Yield 8 servings, one slice each

Number Of Ingredients 4

Previous Next

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

Steps:

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

Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 85 mg, Sodium 430 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 23 g, Protein 6 g