Chilled No-Bake Cheesecake

"This recipe was one my Mom would make often and it always received many compliments. I now bring it to potluck dinners. I love how easy it is to make and the no bake part! It makes a 9 x 13 pan!"
 
Download
photo by mrsmeduck photo by mrsmeduck
photo by mrsmeduck
Ready In:
2hrs 10mins
Ingredients:
5
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • Mix softened cream cheese and Eagle Brand and lemon juice very well.
  • Pour into cooled grahem crust.
  • Refridgerate for 2 hours.
  • Top with fruit before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. My mom also make this on a regular basis, and this recipe tasted exactly how I remember it. I made the mistake of not letting the cream cheese soften enough, but you couldn't tell after it set. My cheesecake set up just right for me. I used a glass pan and also used the crust recipe suggested. The crust stuck to the bottom of the pan, but I just used a metal spatula and precut the crust with a butter knife. This is so so so good and easy. I recommend two cans of pie filling, one spread out too thin for my liking.
     
  2. Very Very Delicious. A little sweet, but that just makes it easier to eat a smaller portion. It didn't firm up quite as much as I would have liked, but it still tasted just as good!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes