No-Bake White Chocolate Lemon Cheesecake
No need to turn on the oven with this delicious No-Bake Lemon White Chocolate Cheesecake. A bright and creamy summertime cheesecake that the whole family will love!
A TASTY LEMON NO-BAKE CHEESECAKE
My family really enjoys cheesecake. It’s one of our favorite desserts. However, in the summer when we want cheesecake, we just revert to a no-bake version so we don’t have to turn on the oven and make it hot in the house! That is exactly what you get with this No-Bake Lemon White Chocolate Cheesecake. A creamy cheesecake filling with a bright lemon topping that really sets it over the top. It’s the perfect pairing for a summer dessert. The right amount of lemon and a hint of white chocolate make this No-Bake Lemon White Chocolate Cheesecake recipe a summertime must make!
FREQUENTLY ASKED QUESTIONS:
It needs to chill at least 4 hours to make sure that this cheesecake will set up properly.
No, you can use lemon curd as a topping as well for a bit more tart flavor. You’ll just skip the lemon pudding/milk mixture for a small jar of lemon curd. I have done this in the past and it is equally delicious.
You can use either a 9″ or 10″ springform pan for this. It all depends on how thick you want your cheesecake to be. Obviously, the smaller the pan, the thicker the cheesecake will be.
If you are not a fan of white chocolate you can absolutely substitute with any of your favorite puddings that work well with lemon such as vanilla or cheesecake. I’ve made it with cheesecake instant pudding and that was a hit as well!
No. It must be instant pudding for this recipe. If you aren’t used to shopping for boxes of pudding, pay very close attention to the ones you grab. Look at the box closely to make sure it says “instant.”
This can be stored in your refrigerator (covered) for up to 4 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- graham crackers
- butter
- white chocolate instant pudding
- milk
- cream cheese
- whipped topping
- lemon
- lemon instant pudding
- white chocolate bar, for garnish
HOW TO MAKE A NO-BAKE LEMON WHITE CHOCOLATE CHEESECAKE:
- Crush up the graham crackers really fine and combine with the melted butter.
- Press this mixture into the bottom and up the sides of a 9 or 10 inch springform pan.
- In a medium mixing bowl, whisk the white chocolate pudding mix and 1 ¼ cups milk for about 2 minutes until smooth. Set aside.
- In a large bowl, beat cream cheese and sugar with a mixer until smooth and light.
- Next gradually add in the white chocolate pudding with the cream cheese mixture until it is all combined.
- Finally, gently stir in the whipped topping and lemon juice.
- Spoon the filling into the crust.
- Whisk together the lemon instant pudding and 1 cup of milk until smooth.
- Spread lemon pudding mixture evenly over the top of the cheesecake.
- Using a potato peeler, shave off curls of white chocolate over the top of the cheesecake (optional.)
- Refrigerate for 4 hours then slice and serve.
CRAVING MORE RECIPES?
No-Bake Lemon White Chocolate Cheesecake
Ingredients
For the crust:
- 1 sleeve graham crackers (approximately 9 graham cracker squares)
- 4 Tablespoons butter melted
For the filling:
- 3.9 ounce package INSTANT white chocolate pudding
- 1 ¼ cups milk
- 4 blocks (32 ounces) cream cheese softened to room temperature
- ¼ cup granulated sugar
- 8 ounce container whipped topping (COOL WHIP) thawed
- juice from one large lemon
For the topping:
- 3.9 ounce package INSTANT lemon pudding
- 1 cup milk
- 1 white chocolate bar, for garnish
Instructions
For the crust:
- Crush up the graham crackers really fine and combine with the melted butter.
- Press this mixture into the bottom and up the sides of a 9 or 10 inch springform pan.
For the filling:
- In a medium mixing bowl, whisk the white chocolate pudding mix and 1 ¼ cups milk for about 2 minutes until smooth. Set aside.
- In a large bowl, beat cream cheese and sugar with a mixer until smooth and light.
- Next gradually mix in the white chocolate pudding mixture to the cream cheese mixture until all combined.
- Gently stir in the whipped topping and lemon juice.
- Spoon this filling into the crust.
For the topping:
- Whisk together the lemon instant pudding and 1 cup of milk until smooth.
- Spread the lemon pudding mixture over the top of the cheesecake.
- Using a potato peeler, shave off curls of white chocolate over the top of the cheesecake (optional.)
- Refrigerate for 4 hours then serve.
Notes
- Make sure to refrigerate for at least 4 hours so the cheesecake can set up.
- If you do not like white chocolate pudding you can swap it out with vanilla or cheesecake.
- This will last up to 4-5 days covered in the refrigerator.
- Depending on how thick you want your cheesecake you can use a 9″ or a 10″ springform pan for this recipe.
- Lemon curd can be replaced for the lemon pudding/milk as the topping.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Judging by the amount of ingredients, I think that you would have to cut this recipe in half including the crust ingredients. A digital scale is excellent for halfing pudding and jello mixes.
Thanks Brandie! I will be saving this for near future use!
Could I just use a deep dish 9″ pie plate?