Comida Kraft
Recipe Box

Lemon Pudding Cheesecake

(182) 155 Reviews
Prep Time
Total Time

16 servings

Got a big event coming up? This cheesecake, made with lemon flavor pudding mix and white chocolate, is a guaranteed crowd-pleaser.

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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, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, remaining sugar, flour and milk with mixer until 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; pour over crust.
  • Bake 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 cheesecake 4 hours. Meanwhile, prepare chocolate curls from white chocolate. (See tip.)
  • Top cheesecake with COOL WHIP and chocolate curls just before serving.

Size Wise

Enjoy a serving of this indulgent cheesecake on special occasions.


If using a dark nonstick springform pan, reduce oven temperature to 300ºF.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 400
Total fat 29g
Saturated fat 17g
Cholesterol 140mg
Sodium 370mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 23g
Protein 6g
% Daily Value
Vitamin A 15 %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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  • cookiebaker624 |

    This is such a hit whenever I make it. Always a request. My husband who doesn't eat cheesecake loves this!! I just recently changed up the recipe and found pumpkin pudding mix. I then used gingersnaps for the crust. My co-workers loved it.

  • gr8suv |

  • dpr218 |

    I made this recipe as an Easter dessert. Everyone loved it. I drizzled raspberry preserves over the top and added some fresh raspberries and blackberries. It was so good. Recipe is a keeper - I will be making this again.

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