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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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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skylerspoint

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Reviewed: Aug. 20, 2009

Excellent! I doubled the crust and it filled two 9" pie plates.

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JOSH

Cooking Level: Expert

Home Town: Pearl River, Louisiana, USA

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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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Heavnly

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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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fluud7

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Reviewed: Jul. 24, 2009

Good, but not my favorite. I prefer the recipe I already have.

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anvs

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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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busymom2three

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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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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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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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spencersmom

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Reviewed: Jun. 8, 2009

I now know why this is called 10 oound cheesecake. It makes alot! I topped my cheesecake with fresh strawberries. This is a delicious recipe, thanks for sharing.

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Reviewed: May 18, 2009

Made this cheesecake just like the recipe called for. Turned out good. Very easy to make. Took some to work, had many people saying how good it is. I did-not put cherry topping on it.

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Dawn

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Reviewed: May 18, 2009

Made this for a church gathering. I used shredded coconut in the crust in place of the sugar and also added crushed walnuts. Excellent. Very easy to make and has a wonderful presence. Thanks for posting it.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: May 11, 2009

Cheers to the party-sized portion! I had to make this immediately upon seeing the photo today. Used whipping cream from the refrigerated carton (on-hand), and it worked out wonderfully. This is a Restaurant-Style cheesecake for sure, only better. Used fresh, cut up, lightly sweetened strawberries on the side after chilling the cheesecake instead of using the strawberry pie filling. Wonderful! Thank you for sharing the recipe.

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