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As mentioned by other reviewers this cheesecake has a softer texture (not as solid as some). One of the other reviewers mentioned using light versions of the ingredients - in my experience light cream cheese doesn't set as well in recipes.

I used a chocolate pie crust and served it with raspberries - delicious. It also inspired me to think about using individual glasses with a layer of cookie crumbs under and fresh fruit and whip cream above, which I think I will have to try - thanks for this versatile, easy and delicious recipe!

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Tanya Pants September 16, 2010

I make this recipe all the time; and also changing the pie filling for a different flavor. It is such a great recipe, it turns out perfect every time. "Don't skip the lemon juice" that's what keeps it from becoming pudding. Because it's so easy, it's a great recipe to teach kids to make. My teenagers love to make this recipe; it makes them look like a star at the dinner table. It's also a quick and easy dessert when unexpected company shows up; I usually have all the ingredients on hand, except the crust, we make that ourselves. I have used low-fat sweetened condensed milk and the recipe is perfect but I haven't done it with low-fat cream cheese too? Everyone should have this recipe in their quick and easy file:)

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Biffy 62 November 08, 2007

Without a doubt this is the easiest, creamiest cheesecake ever! I have been making this for over 30 years and it has never failed me! You just cannot go wrong with this one!

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cfletcher December 23, 2011

I've been making this one for years; it is so easy and so good!

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Ginny Sue February 02, 2010

This is a mousse-like cheesecake that is super-fast and easy to prepare. It is light, creamy and delicious. A must-have recipe for people who have a taste for cheesecake but don't have the time to make a traditional one.

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Mareesme November 07, 2007

I made a lower fat version of this by using light cream cheese, reduced fat sweetened milk, pie crust, and cherry pie filling. while this tasted WONDERFUL, I had trouble getting it to become firm enough to eat like normal cheesecake. I left it in the fridge overnight and in the morning it was still like a pudding rather than a cheesecake. however, I still ate it... the flavor is perfect! I will make this again and play around with it a little bit more! maybe I'll have to try the full-fat version to make it work. :) thank you so much for sharing!

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megs_ July 30, 2007

This is one of the easiest, tastiest dessert recipes I've found

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mailbelle July 28, 2007
No Bake Cherry Cheesecake