No-Bake Lemony Strawberry Currant Cheesecake

This lemony cheesecake is topped with fresh strawberries and Red Currant Jelly.


  • 1 cup Crosse & Blackwell® Red Currant Jelly
  • 1 jar Dickinson's® Lemon Curd
  • 1 package (8 oz.) light or fat-free cream cheese, softened
  • 2 cups light or fat-free whipped topping, thawed
  • 1 prepared graham cracker pie crust
  • 2 cups strawberries, sliced


  1. BEAT cream cheese until smooth. Add curd. Fold in whipped topping.
  2. POUR into prepared pie crust and refrigerate 2-3 hours.
  3. MICROWAVE jelly for 1-2 minutes; stir until smooth. Cool slightly. Fold in strawberries.
  4. SPOON into pie crust. Chill until set, at least 4 hours.
No-Bake Lemony Strawberry Currant Cheesecake