White Chocolate Cheesecake

8 servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
An excellent no-bake dessert to finish any meal - this white chocolate cheesecake uses instant pudding mix and cream cheese for a smooth, creamy filling that sets up in just 4 hours in the refrigerator.

Ingredients

  • 1 (8 oz) package softened cream cheese
  • 2 (4 oz) packages each white chocolate flavor Jell-O Instant Pudding and Pie Filling
  • 2 cups cold milk divided
  • 1 (8 oz) tub cool whip thawed
  • 1 (6 oz) prepared graham cracker crust

Step-by-Step Instructions

  1. Beat softened cream cheese and 1/2 cup of the milk in a large bowl with a wire whisk until smooth. Use a hand whisk to mix as it works better than a mixer.
  2. Add remaining 1 1/2 cup of milk and the pudding mixes. Beat with the wire whisk for one minute.
  3. Stir in whipped topping until smooth and well blended. Spoon into crust.
  4. Refrigerate 4 hours or until set. Garnish with white chocolate curls. Store leftover pie in the refrigerator.

Common Problems and Solutions

Q: Why is my filling lumpy?

A: Make sure the cream cheese is fully softened to room temperature before mixing. Beat it thoroughly with the first 1/2 cup of milk until completely smooth before adding the pudding mix.

Q: Can I use a homemade graham cracker crust?

A: Absolutely! A homemade crust works great. Just make sure it's well-chilled before adding the filling.

Tips and Techniques

Use a wire whisk instead of an electric mixer for better control and a smoother texture. The hand whisking method prevents overmixing and keeps the filling silky.

Ingredient Substitutions

  • white chocolate instant pudding: vanilla or cheesecake flavor instant pudding
  • cool whip: homemade whipped cream (2 cups heavy cream, whipped)
  • graham cracker crust: vanilla wafer or chocolate cookie crust

Equipment Needed

  • large mixing bowl
  • wire whisk
  • measuring cups