It was pretty good, but not fabulous. I didn't put any topping on it, so maybe that would have made it even better. I also left out the lemon and added key lime juice. I love stuff tart. I think I should have put more in though. As for the texture, it was perfect. Just how a no bake cheesecake should be. Over all, it was what I was looking for so I'm happy :)

Excellent no bake recipe and so easy. For those who seem to have trouble getting their cream to whip here is a suggestion: make sure that your bowl is grease free and that it is cold and also the beaters. I think trying to make this in humid weather may be a problem. I also know there are stabilizers you can buy for whipping cream so you could check them out. Thanks again for a super recipe.

Per other reviews, I beat the cream by itself in a chilled bowl then folded into the cream cheese, plus I used an add'l 1/4 C sugar. Used an 11"x7" pyrex dish and decorated as a flag w/ fresh strawberries & blueberries. Thought I'd need a layer of cool whip, but it was white enough for background as is. Will make again next 4th of July. Light and airy, but firm enough to keep its shape.

This is a great cheesecake. It does not have the same texture as real baked cheesecake but I found it to be firm enough and hold it's shape. The graham cracker crust was absolutely delicious. I found this recipe to be easy enough to make. To hurry up the process of making this dish I softened up my cream cheese in the microwave carefully so it would be soft enough to whip up, instead of waiting all day for it to become soft. I would have given this cheesecake 5 stars but the heavy whipping cream does give a whipping cream after taste in your mouth and that was the only thing that bothered me. I found that pouring cherry pie filling over it helped cover up this taste. My husband loved this and would eat it everyday if he could. He is not easy to please all the time with food so I was glad to hear that this is a keeper!

omg.this is soo tasty.i love this soo much.kudos <3

This cheesecake was really good and easy to make. I added an addtional 1/3 cup sugar and a bit of vanilla as others had recommended. It set up nicely and everyone at our Friday night Bible Study enjoyed it. My one suggestion is that it be made a day ahead of time as it is firmer today than yesterday. Someone in our group told me whipping cream needs 24 hours to set up and I believe it. Overall, great recipe!

tastes good and very simple to make thanks for the recipe

Great simple recipe. Thanks for sharing

This does not taste like cheesecake nor do I find it particularly taste on its own. I had no problem with the texture- i did beat heavy cream seperately then add it into the cream cheese. This is basically a glorified frosting.

Excellent cheesecake! Turned out very creamy, and I topped with thawed frozen strawberries. Will make again sometime!

Wonderful! The cream made it so light and yummy. I used a 10" springform, and the crust came out a little thick, might use less next time. Also, thought the cake could have used a bit more sugar, tasted more salty than sweet. Also used the Supreme Strawberry Topping on here and tripled it to cover the entire cake (look for my review on that page).

I use splenda instead of white sugar, well I actually used the Walmart brand (Altern). I usually don't like things really sweet, but this did need a little more sugar, around 2/3 cup rather than 1/3c. The texture is lighter than regular cheesecake, not so heavy. I topped it with blackberries (each cut in half). This was for our bible study and everyone loved it!

I tried this for New Year's Eve and it was delicious! I did make some adjustments based on what other reviewers said. 1) I whipped the heavy cream separately. 2) I increased the sugar to 2/3 cup and mixed it with the cream cheese and lemon juice. 3) I added 1 tsp of unflavored gelatin to the cream cheese mixture. Then mix the whipped cream into the cream cheese mixture using a wisk attachment until just incorporated. I also made a chocolate crust, using 20 crushed oreos in food processor, then processed 3 tablespoons of unsalted butter and pressed it into a 10 in springform pan (bake the crust for 10 min. at 350). Let cool then fill.

This is an extremely easy cheese cake to make. I like my cheese cake a little sweeter so I increased the granulated sugar to 2/3 cup. I also like a bit more cream cheese taste. I think he next time I make it I will add another 8 oz pkg of cream cheese. I may need to increase the sugar to one cup. then use a 10 inch graham cracker crust, if not using a springform pan.

This was lurvly....I didnt take a pic unfortunately, only made a lil mistake, i whisked until stiff but then i think i over beat so the cream cheese didnt set as much as i would have liked but was still yummy...Tip, soon as mixture goes stiff stop mixing... Also for fruit topping i made berry topping with strawberries, blackberries and rasberries. Put fruit in pan on medium heat add sugar to taste, berries will make own juice..warm through until sauce thickens, when cool pour on top of chilled cheesecake or pour sauce on each serving. Berry Sauce is delightful and is also super with most desserts esp Ice Cream

sooo good! im diabetic so i changed out sugar for slenda but other than that great stuff!

I have a weakness for a good cheesecake and this easy recipe has stolen my heart. The graham cracker crust is the best and easiest to make and the simple ingredients make this a family favourite around our house!