INGREDIENTS

  • 2 (8ounce)packages Philadelphia Cream cheese , softened
  • 1/3 cup sugar
  • 2 tablespoons lemon juice
  • 2 cups thawed Cool Whip Lite
  • 1 (6ounce) prepared graham cracker crusts

DIRECTIONS

  1. Beat cream cheese, sugar and lemon juice in large bowl with electric mixer on medium speed until well blended.
  2. Gently stir in Cool Whip. Spoon into crust.
  3. Refrigerate for at least 3 hours. Store leftover cheesecake in the refrigerate.