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Fruity Cheesecake

Fruity Cheesecake

As if cheesecake isn't tempting enough, this potluck all-star sports a layer of whipped topping and 3 cups of fresh fruit bursting with flavor.

Prep time30 min
Total time6hr 30min
ServingsMakes 16 servings.
  • 60 NILLA Wafers, finely crushed (about 2 cups)
  • 5 Tbsp. butter or margarine, melted
  • 3 Tbsp. sugar
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 2 Tbsp. flour
  • 1 cup sour cream
  • 1 pkg. (3.4 oz.) lemon instant pudding mix
  • 4 eggs
  • 2 cups thawed frozen whipped topping
  • 1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis
  • Heat oven to 325ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar and flour with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with whipped topping. Top with fruit just before serving.
Recipe Tips
  • Size-Wise
    Since this special-occasion cheesecake serves 16, it's the perfect dessert to serve at your next party.
  • Special Extra
    For extra lemon flavor, add 1 Tbsp. lemon zest to the batter before pouring over crust.
  • Substitute
    Prepare using your favorite variety of frozen whipped topping.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 31g 
   Saturated fat 18g 
Cholesterol 150mg 
Sodium 390mg 
Calcium 8%DV 
Carbohydrate 40g 
   Dietary fiber 1g 
   Total sugars 30g 
Protein 7g 
Vitamin A20 %DV
Vitamin C30 %DV
Iron4 %DV

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