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No-Bake Lemon White Chocolate 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
!
.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
0
minutes
minutes
Chill
4
hours
hours
Total Time
4
hours
hours
20
minutes
minutes
Servings
10
Calories
585
kcal
Author
Brandie @ The Country Cook
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
Calories:
585
kcal
|
Carbohydrates:
46
g
|
Protein:
9
g
|
Fat:
42
g
|
Sodium:
939
mg
|
Fiber:
1
g
|
Sugar:
19
g