13 Reviews

I have been wanting to make a no bake cheesecake as my baked ones didn't come out as I expected, so this was good for me. It turned out just great, I followed the recipe in every way but for one thing, I used a sachet of gelatine as I thought it was a bit loose and it set in the fridge in an hour as that was all the time I had. I didn't put anything with it as we like it plain with just the lemon flavour and it was a definite pleaser.I made the base with digestive biscuits and butter, we don't have graham crakers in Scotland but I believe they are very similar. I am sorry the picture isn't that good and the pie dish is just awful but I just wanted to show how it can turn out. thank you for a real easy recipe.

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Tea Jenny March 01, 2009

I added orange zest & fresh squeezed juice to mine and omitted the vanilla and put it in a chocolate crust. The condensed milk gives it a bit of a slimy texture, so be sure to let it chill for as long as possible. It was just ok, the best parts were the crust and orange zing I varied from the recipe.

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ohcarie January 26, 2014

Was a bit hesitant after reading some of the reviews that had problems with it setting up but mine set up just fine. I did leave it in the fridge overnight so maybe that helped. I put it in a shortbread premade crust so the color was very bland milky yellow on top of very bland milky yellow. Would change the crust next time maybe to an oreo crust. The actual cheesecake was very dense and very sweet. More like cheesecake pudding pie than cheesecake. I will probably make it again but might try adding something to either the cake itself or as a topping to lighten it.

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ILefkowitz June 08, 2011

I followed the recipe exactly and the cheesecake never set up. I filled tart cups and put them in the fridge 28 hrs ago. They are sticky but when I cut them in half the center runs out. This recipe is not rocket science so if anyone has any advice on how to improve the set up I would love to hear it.

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Chef JenR July 05, 2010

Easy and good. We made tiny cheesecake desserts in little cups by placing a Nilla wafer at the bottom, filling the cup 2/3 with cheesecake mixture, and topping with cherry pie filling. Very yummy.

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AngiC July 12, 2009

My neighbor gave me this same recipe, she makes cheesecake this way all the time. From start to finish including making a homemade pie crust this took me about 10 minutes. My neighbor did tell me to refrigerate overnight it sets up better. Thanks for posting, now I don't have to keep calling my neighbor for the recipe if I misplace mine.

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children from A to Z May 30, 2009

I made this last 4th of July, I put crushed vanilla wafers in a pretty clear platic glass, put some of the filling, then some thawed out mixed berries, more mixture, then whipped cream on top. Awesome flavor, and so pretty! I did double the recipe for a crowd of about 20.

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Grammabobbie May 31, 2008

I am in love with these cheesecake that I devoured almost all of it myself! True! I love every single thing about it and will definitely make more in time to come. Thanks for sharing the wonderful recipe!!

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Liy Me May 15, 2008

I added only 2 Tbsp of lemon juice. Even though left in refrigerator overnight it did not hardern. I had to put in my friends freezer for 2 hours to allow to semi-harden. My recommendation is to put in freezer overnight to harden and take out a few hours before serving. However, once it hardened a bit. I received many compliments on the cheesecake. It was sooooo good. This is definitely a keeper.

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queenbluebee November 23, 2007

Spuer fast and easy. Be sure to beat everything well, as it is the lemon juice that makes the whole thing firm, and it doesn't happen immediately. It was exactly what I was looking for, I even doubled it to go into a 10" glass pie plate with a homemade graham cracker crust. Filled it to the top doubled. Took longer than 4 hours to set up though, I left it overnight. Very good consistency. A keeper!

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Kasha September 24, 2006
No Bake Cheesecake