HONEY MAID Fruity Cheesecake

HONEY MAID Fruity Cheesecake

Prep time30 min
Total time6hr 30min
ServingsMakes 20 servings, 1 piece (115 g) each.
  • 1 cup Honey Maid Crumbs
  • 3 Tbsp. non-hydrogenated margarine, melted
  • 1 cup plus 3 Tbsp. sugar, divided
  • 4 pkg. (250 g each) brick cream cheese, softened
  • 2 Tbsp. flour
  • 1 cup sour cream
  • 4 eggs
  • 1 pkg. (4-serving size) lemon instant pudding mix
  • 2 cups thawed frozen whipped topping
  • 1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwi
  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine crumbs, margarine and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
  • Meanwhile, beat cream cheese, flour and remaining sugar in large bowl with mixer until blended.  Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Beat in dry pudding mix.
  • Pour cream cheese batter over crust.
  • Bake 45 min. to 1 hour or until centre of cheesecake is almost set. Cool completely.
  • Refrigerate cheesecake 4 hours. Use foil handles to lift cheesecake from pan; discard foil. Place cheesecake on platter; cover with whipped topping.  Top with fruit.
Recipe Tips
  • Special Extra
    For more lemon flavour, stir 1 Tbsp. lemon zest into the batter before pouring over the crust.
  • Size-Wise
    Savour a serving of this crowd-pleasing dessert on special occasions.
  • Substitute
    Substitute fresh raspberries for the sliced kiwi.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 22g 
   Saturated 13g 
Cholesterol 90mg 
Sodium 340mg 
Carbohydrate 28g 
   Dietary fiber 1g 
   Sugars 22g 
Protein 6g 
Calcium6 %DV
Iron3 %DV
Potassium3 %DV

© Mondelez International and/or it's affiliate(s)