I bought several boxes of white chocolate pudding to have on hand to make Libby's "Amber Goo" recipe, and there was a recipe on the box for fluffy white cheesecake. I modified it a bit and came up with this creation. It was a hit!
No Bake White Chocolate Raspberry Cheesecake
1 package cream cheese, softened
1 1/4 cups milk
1 package (3.3 oz) white chocolate instant pudding
1 1/2 cups thawed Cool Whip
1 graham cracker crust
Raspberry preserves (optional)
Vanilla almond bark (optional)
Beat cream cheese and 1/4 cup milk in a large bowl with a whisk until blended. Add the remaining milk and pudding mix. Beat 1 minute. Stir in Cool Whip; spoon into the crust.
After I poured the mixture into the crust, I spooned some raspberry preserves on top, and swirled it in with a toothpick. It added some great flavor (you could also do this with chocolate or any other flavor.) It would be fine without the additional flavor, also. Then, after the dessert set up, I melted white almond bark and swirled on top for appearances. I used a homemade graham cracker crust, but you could also buy a premade crust. Here's my crust recipe:
Graham Cracker Crust
2 1/4 cups crushed graham crackers (I save the graham crackers that break in their own container, and use the pieces for crushed graham crackers.)
1/2 cup melted butter
1/3 cup sugar
Mix crumbs and sugar. Moisten with melted butter. Press into a greased pie plate and bake at 375 for 8 minutes. Allow to cool before filling.
