I made this without the crust to save a few carbs and it was fantastic! Just spooned it into individual dishes and made a simple blackberry sauce for the top. The family LOVED it. I loved that it was so simple. Another reviewer said it didn't set up stiff enough but if you do it this way, not being able to cut slices isn't an issue.
I'm sure if I had gone with vanilla this would be good, but I found that 1/2 t of real lemon extract was too much and gave this an off-putting flavor. I tried to add more cream cheese, but could not make this taste good. I'll try it again sometime without the lemon option, but for us the lemon was a fail. Sorry. I'm really disappointed. Was trying to make my husband something special for his first birthday on a low carb diet... now there's no birthday treat.
I submitted one review and don't see it. I was going to update it and say this was delicious and I had no problem with it setting up. It was not the consistency of pudding, more like a cream pie. Where I have scooped it out of the container it has not collapsed. Not sure why some are having a problem with it cutting, mine would have cut just fine.
I use more splenda in it than it calls for because I like sweet but this one is really good
Unfortunately, I can only give this recipe 3 stars as is...the filling is just not thick enough to set up. There are much better recipes for cream cheese PIES out there. HOWEVER...The flavor and light texture is great as a pudding or mousse type dessert! Serve it in a dessert glass with sliced strawberries and a sprinkle of toasted, chopped almonds and you've got a lovely, low-carb dessert.
This is a great low-carb no-bake cheesecake. I put the mixture into seperate dishes for individual servings. Next time I am going to try to add some unsweetened cocoa for a chocolate cheesecake! Thanks!