Cheesecake pudding mix

Course Dessert

Cuisine American

Keyword cheesecake dessert, no-bake dessert, pudding cups, stovetop pudding

Prep Time 15

Cook Time 10

Total Time 25

Servings 4 servings

A cornstarch vanilla pudding whisked into cream cheese and lemon, layered over a buttery cookie crust.

Ingredients

1/4 cup sugar
6 teaspoons cornstarch
2 cups milk
2 teaspoons vanilla extract
1 tablespoon lemon juice
3/4 cup cream cheese softened
1/2 cup butter cookies
2 tablespoons butter
1/4 cup raspberries
Vanilla cookies for decorating

Directions

Whisk the softened cream cheese with the lemon juice and vanilla, then set it aside.
In a saucepan over medium heat, bring the sugar, milk, and cornstarch to a boil, stirring constantly, for about 4 minutes.
Take the pan off the heat and stir in the cream cheese mixture until no lumps are left.
Pulse the butter and butter cookies in a food processor until the texture is like coarse sand.
Press the cookie mixture into serving glasses, spoon the pudding over it, and decorate with vanilla cookies and raspberries.
Refrigerate for 1 hour, or until firm.

Notes

Tip: for berry flavor add 1/4 cup strawberry jam to the pudding.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; milk counted as whole milk. Brands and portions vary, so use it only as an approximation.