Fluffy White Chocolate Cheesecake

4.6
(57) 50 Reviews
Prep Time
10
min.
Total Time
4
hr.
10
min.
Servings

8 servings

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.

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What You Need

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Make It

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  • Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended.
  • Add remaining milk and dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
  • Refrigerate 4 hours or until firm. Meanwhile, make chocolate curls from white chocolate. (See tip.)
  • Garnish pie with chocolate curls before serving.

Healthy Living

Save 80 calories and 9g of total fat, including 6g of sat fat, per serving by omitting the chocolate curl garnish, and preparing the cheesecake with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 340
% Daily Value
Total fat 21g
Saturated fat 13g
Cholesterol 40mg
Sodium 380mg
Carbohydrate 36g
Dietary fiber 0g
Sugars 24g
Protein 4g
   
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 8 %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

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  • RadioMa | Fri, Dec 6 2013 5:54 PM

    Have loved this for awhile! Hardest part is finding the White Chocolate pudding..pretty much only at WalMart..also have made lower calorie! Use the sugar free pudding, and vanilla soy milk. Then top off with fresh raspberries..oh yeah! Or try with an oreo cracker crust

  • rlaureng | Thu, Dec 13 2012 11:27 AM

    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 | Mon, Aug 6 2012 7:05 PM

    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!

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