- 1 8 oz. pkg. cream cheese, softened
- 1 c. vanilla yogurt
- 2 tbsp. satsuma zest
- 1/4 c. satsuma juice
- 1 tsp. vanilla
- 1/4 c. sugar
- 1/4 c. powdered sugar
- 1 ready-made Graham cracker pie crust
- In a bowl, combine all ingredients except crust with a hand mixer until smooth.
- Pour mixture into pie crust. Cover cheesecake with a lid.
- Place in the freezer. Freeze overnight or until the mixture becomes frozen. Serve cold.
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