Lemon Angel Cheesecake

  • 1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
  • 1 container (6 oz.) lemon low-fat yogurt
  • 1 graham cracker crust (6 oz.)
  • 1 cup thawed whipped topping
  1. PLACE cheesecake filling in large bowl. Add yogurt; stir just until blended.
  2. 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.
  3. SERVE immediately. Or cover and refrigerate until ready to serve.
  4. Store leftovers in refrigerator.

Size-Wise
Since this quick-and-easy cheesecake makes 8 servings, it's a great recipe to serve at your next gathering.



Jazz It Up
Sprinkle with 1/4 cup toasted slivered almonds before serving.

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