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Lemon Raspberry Cheesecake

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“A very quick and easy creamed cheesecake. Garnish it with lemon/lime slices and fresh raspberries for an elegant dessert. Cook time is really chill time”
READY IN:
4hrs 10mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 1 small poundcake, sliced thin (prepkged or make you own and cool)
  • 8 ounces cream cheese, softened
  • 2 cups cold milk, divided
  • 2 (3 1/2 ounce) packages lemon pudding mix
  • 8 ounces whipped topping or 8 ounces whip your own sweetened cream, divided
  • 14 seedless raspberry jam

Directions

  1. Line the bottom of a springform pan with the sliced poundcake.
  2. In a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.
  3. (This takes a few minutes, be patient) Add remaining milk and the pudding mix.
  4. Beat until smooth.
  5. Stir in 1 cup of whipped topping (or whipped cream) until smooth and well blended.
  6. Spoon into springform pan.
  7. Stir the raspberry jam into the remaining whipped topping until just blended.
  8. Spread evenly over the top of the lemon layer.
  9. Chill at least 4 hours.
  10. You may use white chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.

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