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Fluffy White Chocolate Cheesecake

Fluffy White Chocolate Cheesecake

A filling of cream cheese, white chocolate flavor pudding and whipped topping is spooned into a graham cracker crust in this rich, but airy, cheesecake.

Prep time25 min
Total time4hr 25min
ServingsMakes 8 servings.
  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¼ cup sugar
  • ⅓ cup butter or margarine, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1¼ cups milk, divided
  • 1 pkg. (4-serving size) white chocolate instant pudding
  • 1½ cups thawed frozen whipped topping
  • Heat oven to 375°F.
  • Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
  • Bake 8 to 10 min. or until lightly browned.  Cool completely.
  • Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended.
  • Add remaining milk and dry pudding mix; beat 2 min. Stir in whipped topping until well blended. Spoon into crust.
  • Refrigerate 4 hours or until firm.
Recipe Tips
  • For a No-Bake Pie
    Prepare crust as directed but do not bake.  Refrigerate until ready to fill.
  • Special Extra
    Garnish with white chocolate curls just before serving. To make chocolate curls, warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.
  • Variation
    Prepare using Neufchatel cheese, fat-free milk and frozen lite whipped topping.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 23g 
   Saturated fat 14g 
   Trans fat .5g 
Cholesterol 50mg 
Sodium 430mg 
Carbohydrate 36g 
   Dietary fiber 0g 
   Total sugars 25g 
   Added sugars 22g 
Protein 4g 
Vitamin A20 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium6 %DV
Iron6 %DV
Potassium2 %DV

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