Creamy Lemon Cheesecake

Name: Creamy Lemon Cheesecake
Prep time: 10 min
Total time: 10 min
Yield: 6-8 serving(s)
Ingredients: 16 ounces Philadelphia Cream Cheese, at room temperature; 1 medium lemon, minced rind; 1 medium lemon juice; 1/4 cup confectioners' sugar; 16 ounces kraft Cool Whip; 21 ounces comstock original country cherry pie filling; 1 teaspoon almond extract; 9 ounces keebler graham cracker pie crust

Recipe by Cyann D.

This is a great no bake cheesecake that's easy to make and perfect on those hot summer days. This cheesecake is light and creamy with a balanced tart/sweet flavor. This cheesecake perfect for picnics, holidays, donations, potlucks or any social events… using the Keebler Ready Crust Graham Cracker; you’ll NEVER have to worry about losing or forgetting your cherished pie plate!!

READY IN: 10mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

16

ounces Philadelphia Cream Cheese, at room temperature
1

medium lemon, minced rind
1

medium lemon juice
¹⁄₄

cup confectioners' sugar
16

ounces kraft Cool Whip
21

ounces comstock original country cherry pie filling
1

teaspoon almond extract
9

ounces keebler graham cracker pie crust

DIRECTIONS

In a mixer bowl, cream the cream cheese until light and creamy.
Add the confectioner’s sugar, lemon peel, and lemon juice, cream together. For about 3 minutes. Scraping the bowl, adding Cool Whip. Mix on high for 1-2 minutes more. Pour cheese filling into piecrust and refrigerate 2 hours to firm.
In a small bowl, mix the cherry pie filling with the almond extract, mixing well.
Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. Yields: 8 servings.
Note: I usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner’s sugar; depending on the brand of cherry pie filling I bought.