Description
A creamy lemon–pudding cheesecake baked on a vanilla-wafer crust and topped with fluffy strawberry whipped topping and fresh fruit.
Ingredients
Units
Scale
Crust
- 1 cup vanilla wafers, crushed
- 3 tablespoons butter, melted
- 3 tablespoons sugar
Filling
- 4 (8-oz) packages cream cheese
- 1 cup sugar
- 2 tablespoons flour
- 1 cup sour cream
- 4 eggs
- 1 package JELL-O lemon instant pudding (4-serving size)
- 2 cups Cool Whip strawberry whipped topping, thawed
Topping
- 1 cup fresh blueberries
- 1 cup fresh strawberries, sliced
- 1 cup kiwis, peeled and sliced
Instructions
-
Prepare the crust.
Preheat the oven to 325°F (165°C). In a bowl, mix the crushed vanilla wafers, sugar, and melted butter. Line a 13×9-inch baking dish with aluminum foil and firmly press the mixture onto the bottom. -
Bake the crust.
Bake for 10 minutes, then remove from the oven and set aside to cool slightly. -
Make the filling.
In a large mixing bowl, beat the cream cheese, 1 cup of sugar, and flour until smooth. Add the sour cream and mix well. Beat in the eggs one at a time, mixing until just blended after each addition. -
Stir in the pudding mix.
Add the lemon pudding mix and stir until fully combined. Pour the filling evenly over the baked crust. -
Bake the cheesecake.
Return the dish to the oven and bake for 1 hour, or until the center is almost set. Remove from the oven, allow to cool to room temperature, then refrigerate overnight. -
Finish and serve.
Lift the cheesecake out of the pan using the foil and place it on a serving platter. Spread the whipped topping over the surface and decorate with fresh fruit before slicing.
Nutrition
- Serving Size:
- Calories: 380
- Sugar: 26.3 g
- Sodium: 239.3 mg
- Fat: 26.3 g
- Carbohydrates: 30.7 g
- Protein: 7.2 g
- Cholesterol: 114.7 mg