No Bake Lemon Chiffon Cheesecake

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No Bake Lemon Chiffon Cheesecake

This No Bake Lemon Chiffon Cheesecake is light, fluffy, and bursting with citrus flavor, all nestled into a buttery shortbread-coconut crust. It’s an easy, no-oven dessert that’s perfect for warm weather, holidays, or anytime you want something refreshing instead of rich and heavy.

Prep Time30

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: bright citrus notes, buttery, light and fresh, make ahead, No bake

Yield:

Calories: 337kcal

Author: Sweet Ordeal

Materials

3/4 cup flaked coconut, toasted and divided
28 square shortbread cookies, finely crushed (like Lorna Doone) about 1 3/4 cups
5 Tbsp. salted butter, melted
3/4 cup boiling water
3 oz. box lemon gelatin mix
1 cup ice cubes
8 oz. cream cheese, softened
1/4 cup granulated sugar
2 tsp. lemon zest
8 oz. tub frozen whipped topping, thawed

Instructions

Toast the coconut, then set aside.
In food processor, finely crush shortbread cookies. Combine cookie crumbs with melted butter and 1/2 cup toasted coconut. Press onto bottom and up sides of 9 1/2" tart pan with removable bottom. Refrigerate until ready to use.
In medium bowl, combine boiling water and gelatin mix. Whisk until dissolved, about 2 minutes. Add ice, stir until melted.
In large bowl, beat cream cheese, sugar, and lemon zest and smooth and creamy. Gradually add in gelatin mix. Add 2 cups, or about 2/3 of tub of whipped topping. Stir until combined. Pour into crust. Refrigerate 4 hours, or until set.
Top with remaining whipped topping and toasted coconut. Optional: garnish with sliced lemons. Enjoy!

Notes

This recipe works great in a 9-inch pie pan as well.

Nutrition