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

Keyword No-Bake Lemon White Chocolate Cheesecake, No-Bake Lemon White Chocolate Cheesecake Recipe

Prep Time 20

Cook Time 0

Chill 4

Total Time 4 20

Servings

Calories 585kcal

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 1/4 cups milk
4 blocks (32 ounces) cream cheese softened to room temperature
1/4 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.

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