A refreshing summer treat, our no-bake cheesecake showcases the lemony taste of Limoncello.
cups graham cracker crumbs
cup butter, melted
package (8 oz) cream cheese, softened
container (8 oz) frozen whipped topping (thawed)
cup sour cream
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Stir together crust ingredients. Press firmly and evenly in bottom of pie plate.
Bake 9 minutes. Cool 20 minutes.
In medium bowl, beat cheesecake ingredients with electric mixer on medium speed until smooth; spoon over crust. Refrigerate at least 30 minutes before serving.
For individual servings, use 4-inch springform pans.
Garnish with thinly sliced lemon.
Recipe can easily be doubled or tripled.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.