Lemon Pudding Cheesecake Recipe

Name: Lemon Pudding Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 NILLA Wafers, crushed (about 1 1/2 cups); 3/4 cup plus 1 Tbsp. sugar, divided; 3 tablespoons butter or margarine, melted; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 2 tablespoons flour; 2 tablespoons milk; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding; 4 eggs; 2 squares BAKER'S White Chocolate; 1 cup thawed COOL WHIP DIPS Strawberry Creme

Servings: persons

40 NILLA Wafers, crushed (about 1 1/2 cups)
3/4 cup plus 1 Tbsp. sugar, divided
3 tablespoons butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tablespoons flour
2 tablespoons milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
4 eggs
2 squares BAKER'S White Chocolate
1 cup thawed COOL WHIP DIPS Strawberry Creme

1
oven to 325u00b0 F.
2
wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
3
cream cheese, remaining sugar, flour and milk with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended.
4
1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, prepare chocolate curls from white chocolate.
5
cheesecake with COOL WHIP DIPS and chocolate curls just before serving.
6
Calories: 430
7
Total fat: 29 g
8
Saturated fat: 18 g
9
Cholesterol: 130 mg
10
Sodium: 470 mg
11
Carbohydrate: 35 g
12
Dietary Fiber: 0 g
13
Sugars: 28 g
14
Protein: 7 g
15
Vitamin A: 20% DV
16
Vitamin C: 0% DV
17
Calcium: 8% DV
18
Iron: 2% DV

1516

kcal

Calories

114

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 40 NILLA Wafers, crushed (about 1 1/2 cups), 3/4 cup plus 1 Tbsp. sugar, divided, 3 tablespoons butter or margarine, melted, 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.

Yes, Lemon Pudding Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Pudding Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions