Comida Kraft
Recipe Box

Creamy Lemon-Blueberry Dessert

Prep Time
15
min.
Total Time
5
hr.
15
min.
Servings

24 servings

A dense lemon center dotted with blueberries makes for a whole new take on cheesecake. With just 15 minutes of prep, there's no reason your meal shouldn't end memorably.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.
  • Beat cream cheese, remaining sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
  • Bake 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Top dessert with COOL WHIP and remaining berries just before serving.

Healthy Living

Save 50 calories, 6g of fat per serving by preparing with reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, JELL-O Lemon Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Special Extra

Top dessert with white chocolate curls. Melt 1 oz. BAKER'S White Chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. To make curls, push a metal spatula firmly under chocolate to make curls. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use toothpick to carefully place chocolate curls on waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert just before serving.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 280
Total fat 19g
Saturated fat 11g
Cholesterol 95mg
Sodium 250mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 19g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I rated this last night asking why it came out looking like the Grand Canyon,I covered it with wax... I rated this last night asking why it came out looking like the Grand Canyon,I covered it with wax paper and left it in the frige overnight, this afternoon I put the Cool Whip on it and served it. Noticing the edges were brown and kind of curled made me wonder if it was over baked, I found the corner piece to be very chewey, the bottom crust was also chewey. It left a distingtive milky sour cream flavor in my mouth. No I do not think I will make it again, I was not as impressed with the final product as I thought I would be. I will go back to my favorite cheesecake recepie. I still love you Kraft! Please keep those recipies coming, I count on you to feed my family and "wow" my guests It is extremely rare for me to not like something you put out. Sorry !!
Date published: 2010-03-14
Rated 4 out of 5 by from I have baked this dessert twice. I have baked this dessert twice. I made some changes the second time. I mixed the sour cream, eggs, and instant pudding together and then folded that into the cream cheese, sugar, and flour. I found that the first time, the pudding clumped and I had to use a whisk to get most of the lumps out. I also added 1 teaspoon of lemon extract for an extra lemony "kick". I also found that the dessert cooked a lot faster. I began watching it at 30 minutes. It is really great, though. Everyone at the office loved it.
Date published: 2009-06-26
Rated 5 out of 5 by from Light and creamy This dessert is lightly flavored and very creamy. My family members of all ages really enjoyed it. I like the fact that it can be a light summer desert with fresh blueberries or creamy comforting desert for winter. I recommend a shorter cooking time for both the crust (mine was beginning to burn at 8 minutes) and a for the cheesecake (45 minutes should be plenty, check it at 40). If I make it again in the summer, I am going try adding some lemon juice to give it a bit more zing and more blueberries.
Date published: 2016-07-12
Rated 4 out of 5 by from This recipe was delicious! This recipe was delicious! I made it for a cookout and it was a big hit. I changed the fruit and used raspberries because I already had some, but I would like to try blueberries next time, or maybe a mix of berries. Will definately make this again! One note - I first saw the recipe on the front page of the deserts and it didn't list the sour cream in the ingredients. Luckily, I noticed in the instructions, so I went back and found the full recipe.
Date published: 2009-05-25
Rated 5 out of 5 by from Love this recipe, but not a huge fan of just "cool whip" as topping - I purchased large size can of... Love this recipe, but not a huge fan of just "cool whip" as topping - I purchased large size can of "whipped creamcheese icing" and combined it with the cool whip topping - added the zest of 1 lemon and spread over the cheesecake. I use "fresh" blueberries on the top that have been dusted with sugar. The creamcheese "kicks this up an notch" to a ** 10 ** on the rating scale.
Date published: 2010-06-12
Rated 4 out of 5 by from I didn't see sour cream in the recipe until after I made/cooked it. I didn't see sour cream in the recipe until after I made/cooked it. I'm going to go ahead and serve it at my party, but I'm hoping no one misses it. Next time I'll be sure to include it. One thing I noticed when I added the pudding mixture to the 13x9 pan and spread it around was the Reduced Fat 'Nilla crust cracked and started to shift as well. Anyone else experience this?
Date published: 2009-08-13
Rated 5 out of 5 by from Made this yesterday to celebrate my husband's birthday - everyone loved it & two of my... Made this yesterday to celebrate my husband's birthday - everyone loved it & two of my sisters-in-law requested the recipe. I will definitely make it again. In response to the comment about the surface cracking - my guess would be it was slightly overcooked. Mine did the same (on one side) but once it is piled high with cool whip no one will ever know. :-)
Date published: 2010-03-14
Rated 4 out of 5 by from Well, I didn't see that sour cream was needed in the recipe until I was actually making it. Well, I didn't see that sour cream was needed in the recipe until I was actually making it. Unfortunately, I did not have any on hand, so it was left out. I think this recipe definitely needed the sour cream because the lemon flavored pudding was lost in the mixture. Can't wait to make this again and include the sour cream! Overall it was still delicious!
Date published: 2009-06-22
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