Creamy Lemon-Blueberry Dessert

A dense lemon center dotted with blueberries makes for a whole new take on cheesecake. With just 15 minutes of prep, there's no reason your meal shouldn't end memorably.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 40 NILLA Wafers, finely crushed (about 1-1/3 cups)
  • 1 cup plus 3 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 2 Tbsp. flour
  • 1 cup sour cream
  • 4 egg s
  • 1 pkg. (3.4 oz.) lemon instant pudding mix
  • 1 pkg. (16 oz.) frozen blueberries, thawed, drained and divided
  • 2 cups thawed frozen whipped topping

Nutrition facts

Recipe Tips

1

Heat oven to 325°F.

2

Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.

3

Beat cream cheese, remaining sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.

4

Bake 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Top dessert with whipped topping and remaining berries just before serving.