The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 9, 2009
This is my second cheesecake review from a recipe from this site and I think this also deserves a 5 star review...I doubled the recipe to bring a jumbo cheesecake for my niece's baby shower(she invited 50 people), and there was a line up just for this cake...none of the other desserts were touched until this was gone (within minutes)...next time I make a cheesecake, I'll have difficulty deciding which recipe to use...but with 50 people lining up...this recipe will definitely be used again!! I had made it the weekend before and kept it in the freezer...because it was double in size, it took several hours to thaw...and still held up perfectly. Thanks for the recipe and making me look good!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 13, 2009
DELICIOUS!! i subbed 1/2 c skim milk and 1 regular sized package of cheesecake pudding for 1 of the sweetened condensed milks. for the bottom i used 2 whole packages of graham crackers. then i made individual "cupcake cheesecakes" by placing cupcake papers in a muffin pan, 1 Tbs of graham filling, then a smaller ice cream scoop of cheesecake filling and 3 canned cherries from cherry pie filling on a total of 36 cupcakes. to save on space in the fridge, i pulled them out of the 12 count tin with a fork outside of the paper and lifted it into a 9x13 pan with a cover. it fits 18 with space on the side. then place the remaining graham crumbs in a 9" square, the remaining cheesecake filling over that, spread it out. then for the top, mixed a package of no sugar black cherry jello dissolved with 1 c. boiling water and then mix that with a can of lemon pie filling. spread it over the cheesecake filling. cover and let sit and set in fridge.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 12, 2009
my daughter and i made this recipe and it was so good i have only made a baked cheesecake so i was weary of how it would turn out, i will never bake a cheesecake again. this is my new recipe, we followed the directions exactly and it turned out perfect, we did chill it overnight and left the cheeries off until we served it and it came out of the pan perfect. thank you for a great recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 9, 2009
I haven't reviewed a recipe on here unless it was worthy of it. I am a professional cake decorator, and this recipe is a KEEPER! If using a stand mixer, buy heavy cream and whip your own cream (make sure to add powdered sugar to it!). I used 32 oz. of cream cheese (as I buy mine in 3 lb. blocks), but besides that, followed it to a T and it turned out spectacular!!
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Cooking Level: Expert

Living In: Greenfield, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 7, 2009
Wonerfl tasting chesecake. I found that if yo add 1 package of either unflavored or flavored gelatin for every 8 servings it sets up beautifully that youcan slice
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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 5, 2009
i followed the recipe exactly but it didn't set up very well. it was pretty soft. It tasted so good that it did not matter. It was quickly consumed!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 28, 2009
Delicious!! and so easy to make. I will definetly make this again. Instead of gram crackers for the crust I used 2 1/2 rows of oreos and 1/2c. butter. so good.
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Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 21, 2009
Very easy to make. I rate this five for what it is, a no-bake cheesecake. I do not feel one can compare no-bake to baked. This is creamy and sweet. I served a crowd. No one had seconds, but none went to waste. Folks even fought over who would get to take the last few pieces home for breakfast...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 21, 2009
I did make this recipe for a family get together...and it was a HUGE hit!!! BOY, you weren't kidding with the name!!! It sure felt like it was 10 lbs....
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Cooking Level: Expert

Home Town: Eagle, Wisconsin, USA
Living In: Milton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 9, 2009
I love this recipe! It is so easy and so good. I took it to an all women class and everyone loved it! With or without the fruit on top.
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Cooking Level: Intermediate

Home Town: Garden City, Michigan, USA
Living In: Rockford, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 1, 2009
It's like the jello no bake cheesecake in a box but I think this is better. I halfed it by looking at the comments b/c I just wanted one normal sized cake and I used a store bought graham crust. It was exactly the right portion size for the crust and so easy to make. I actually read off the ingredients and let my 12 year old do all the work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 27, 2009
this was a great recipe. i invited bunch of the boys over and they loved it! and it really is 10 pounds! omg......yum
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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 27, 2009
This is fine, except I prefer mine a little bit sweeter. The recipe I use does not use the whipped cream and I prefer it that way - but I know some would prefer it a little less sweet - for you, this should be perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 20, 2009
Excellent! I doubled the crust and it filled two 9" pie plates.
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Cooking Level: Expert

Home Town: Pearl River, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 9, 2009
Wonderful!! I hate cool-whip, so I substituted a pint of sweetened whipping cream. I also left off the cherry topping. It's a perfect alternatitive to painstakingly baking a cheesecake, especially in the summer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 27, 2009
AMAZING AMAZING AMAZING. I have been trying to figure out how to replicate a recipe from a restaurant back home for "no-bake" cheesecake and this is almost IDENTICAL to it! I was thrilled w/ the huge portion too! :) The lemon juice really adds some kick to this cheesecake. I wasn't sure if I would like it at first as I'm a very plain cheesecake lover, but this was amazing. Next time I will add some crushed raspberries and cool whip to the top. YUMM!!! Thanks for this great recipe!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 24, 2009
Good, but not my favorite. I prefer the recipe I already have.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 4, 2009
Easy and delicious! Made it for a 4th of July party today, so instead of cherry pie filling, I made it look like a flag with fresh blueberries and strawberries on top. Everyone at the party loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jun. 26, 2009
This was fantastic!! Made it the first time for 40 people & got rave reviews. I didn't put the cherries on until a couple of hours before serving & my filling set up perfectly (don't know if holding off on the cherries had anything to do with that or not)!!!
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Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jun. 14, 2009
Excellent!!!! Oh my gosh was it ever good. We ended up serving it in bowls though as it didn't hold like a normal cheesecake does-don't worry-it's sooooo good you won't care!!!! YUM!!!! Thanks so much for sharing this awesome recipe!!!!
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