No-Bake Lemony Cheesecake


  • 1 (8 oz.) package light cream cheese softened
  • 1 (10 oz.) jar Dickinson's® Lemon Curd
  • 2 cups light whipped topping thawed, plus more for topping
  • 1 (9-inch) graham cracker pie crust
  • Fresh raspberries and lemon slices


  1. BEAT cream cheese in medium bowl until smooth. Add curd. Fold in whipped topping. Pour into prepared pie crust. Chill 2 to 3 hours. Garnish with dollops of whipped topiing and fresh raspberries and lemon slices, if desired.

Yield: 8 servings