Fluffy White Chocolate Cheesecake

Fluffy White Chocolate Cheesecake recipe

photo by:kraft

A filling of cream cheese, white chocolate flavor pudding and whipped topping is spooned into a graham cracker crust in this airy, no-bake cheesecake.

time

prep:

10 min

total:

4 hr 10 min

servings

total:

8 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1-1/4

cups cold milk, divided

pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding

1-1/2

cups thawed COOL WHIP Whipped Topping

HONEY MAID Graham Pie Crust (6 oz.)

Make It

BEAT cream cheese and 1/4 cup milk in large bowl with whisk until well blended.

ADD remaining milk and dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP until well blended. Spoon into crust.

REFRIGERATE 4 hours or until firm. Garnish with white chocolate curls just before serving.

Kraft Kitchens Tips

Healthy Living

Save 40 calories and 6 grams fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.

How to Make BAKER'S White Chocolate Curls

With clean hands, hold 1 oz. BAKER'S White Chocolate in hands until warmed slightly. (For best results, warm chocolate just to temperature slightly warmer than room temperature.) Pull vegetable peeler across surface of chocolate to make curls. Use toothpick to transfer curls to plate (to prevent them from breaking or melting). Refrigerate until ready to use.

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rlaureng

posted:12/13/2012

This is a good base recipe that can easily be adapted for different tastes. Any instant pudding can be substituted for White Chocolate. I also added a little lemon juice (~1-2 TBSP) because I thought the finished mixture was a little too sweet. It may have also helped to set it up, because I found the texture very pleasant (but it was still a whipped texture, so if you don't like that in a cheesecake, you won't like this). A couple of suggestions for others: beat the softened cream cheese on its own before adding any milk; it will prevent lumps in the cream cheese. Also, this would be best if made at least a day, preferably two, ahead of time. It really improves taste-wise with some time in the refrigerator.

boogieafterhours

posted:8/6/2012

This no-bake cheesecake was a huge hit with my family. The second time I tried it, however, I made a few changes. I used only 3/4 cup of milk and only a cup of Cool Whip, which made it much more dense and rich. Also, I have made this using pistachio pudding mix in place of the white chocolate pudding and it has become my new favorite no-bake cheesecake. Absolutely wonderful!

kitkatkala

posted:1/3/2012

No flavor to soft not formed all cool whip flavor and texture

JimmysMunchkin

posted:5/27/2009

I made this recipe "diabetic-friendly" and it's the only way to go! And I'm not even diabetic, but I have a lot of friends who are and they love that I took the time to change this recipe for them. Now they have a delicious treat!

a cook

posted:11/20/2008

This recipe was so easy to make and my husband and I loved it. I will be making one of these for Thanksgiving.

a cook

posted:4/10/2007

Yummy! When I made this I had 6 mini graham cracker crusts on hand so I used them instead. A delicious recipe! Somewhat light and so very easy to put together. I'm a white chocolate lover, and this is awesome!

a cook

posted:1/15/2007

This was very easy and SOOOO good. I cut back on the cool whip (personal preference) to about 1/2 cup. I use a homemade grahm cracker crust.

a cook

posted:11/19/2006

Everyone I have made it for loves it. I use a shortbread crust instead of a gramcracker crust.

msjackson90210

posted:10/22/2006

It tasted alright but i wasn't really feelin it because it was too soft. i felt like i was eating jus pure cream and it gets tiring after awhile. i decided to freeze it and it tasted kinda better. it was bareable to eat but next time im jus going to bake because i like things that i can chew on. overall, the recipe came out good.

Jess1820

posted:9/7/2006

Fantastic recipe and so easy to make! I've made it several times, and its always a crowd pleaser.