Fruit cheesecake was one of the desserts I made for the Holidays. This is a recipe from JELL-O. With that being said, the recipe makes good use of lemon flavored JELL-O instant pudding. I found the lemon flavor to be very refreshing, a very good changeup from your normal cheesecake flavor. Others though, felt the lemon flavor might have been a little too strong, I will let you decide. If you don’t like lemon, you could leave it out. The crust is pretty basic with Nilla wafers, sugar and butter. The cheesecake is topped with an assortment of fresh fruits and cool whip. You can use whichever fruits you like and whichever type of cool whip you prefer. I tried this with regular and strawberry flavored; I personally preferred the strawberry. Enjoy.
- 1 cup crushed NILLA wafers (crushed)
- 3 tablespoons butter (melted)
- 3 tablespoons sugar
- 4 (8 ounce) packages cream cheese
- 1 cup of sugar
- 2 tablespoons flour
- 1 cup sour cream
- 4 eggs
- 1 package JELL-O (4 serving size) lemon flavor instant pudding and pie filling
- 2 cups cool whip strawberry whipped topping (thawed)
- 1 cup fresh blueberries
- 1 cup fresh strawberries (sliced)
- 1 cup kiwis (peeled and sliced)
- Pre-heat the oven to 325 degrees. In a bowl mix crushed nilla wafers, sugar, and melted butter. Line a 13×9” baking dish with aluminum foil and firmly press the mixture onto the bottom of the foil.
- Place into the oven and bake for 10 minutes. Remove and set aside.
In a large mixing bowl beat cream cheese, 1 cup of sugar and flour. Add sour cream, mix well. Beat in eggs, 1 at a time.
- Mix each egg until well blended. Stir in lemon flavor pudding mix. Pour over the crust. Place into the oven and bake for 1 hour or until the filling is almost set. Remove from the oven, allow to cool. Place into the refrigerator overnight.
- Lift foil of the baking dish and place the cheesecake on a serving platter. Spread with whipped topping and fruit.