Reviewed: Nov. 15, 2009

I am an accomplished chef with my own catering business as well as a nurse at the local hospital. Although most of the cakes I make take 2-3 days to finish, I was asked to make something last minute for a collegue's birthday who loves Blueberry Cheesecake. The basis for this recipe was very good, but I did change some things as suggested by other reviewers. I doubled the cream cheese and increased the white sugar to 3/4 cup. I also whipped the cream cheese with all the ingredients EXCEPT the heavy cream which I whipped separately until stiff and folded it into the cream cheese mixture. I also used Tyler Florence's recipe for Blueberry Topping. Since this cake was a surprise, it sat in the pan in my car from 6:30 am until 2 pm (cold temperatures here in NY). Not only did this cake unmold perfectly, it kept its form beautifully. It was the rave and everyone requested the recipe. Good Job, Thank you!

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catseyes

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Reviewed: Sep. 22, 2009

My family loves cheesecake and this recipe has been their top rated one so far! Very easy to make- love it with raspberry topping!

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Erika

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Reviewed: Aug. 2, 2009

It was easy to make and my husband said it was good, very good, I had no issues with it setting up

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Maggie

Cooking Level: Intermediate

Home Town: Beaver Falls, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Jul. 12, 2009

This is awesome Cheesecake, light and tasty! I used an extra package of cream cheese and froze the Cheesecake for a day before taking it out and letting it thaw in the fridge, maybe that’s why I had no trouble with it not setting up. I used the Strawberry Supreme Topping from this site for the topping…wow… delicious. I will definitely be making this again!

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Roaminggirl

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Reviewed: May 25, 2009

Tasted very good, but didn't give the real cheese cake taste, it had too much cream. I will make it again though and I do recommend it. Very tasty.

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msaimee

Cooking Level: Intermediate

Home Town: Fresno, California, USA

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Reviewed: Apr. 11, 2009

I've been making a similar cheesecake for years. This is a very good recipe. For 2 packages of cream cheese, may I suggest replacing the heavy cream with one large and one small container of Dream Whip. Also, increase the lemon juice to 4 teaspoons and the sugar to 1/2 cup. Chill for at least 4 hrs.

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TC the Cookin' Cableguy

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Reviewed: Apr. 7, 2009

This was excellent - I put it with a layer of ganache and a graham cracker crust in my largest springform. It was wonderful!

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Amy

Cooking Level: Intermediate

Home Town: Kimball, Minnesota, USA

Living In: Waverly, Minnesota, USA

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Reviewed: Apr. 2, 2009

My cheesecake turned out fine but next time I will only use half the heave cream to make it stiffer.

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frAMes

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Reviewed: Mar. 30, 2009

This is a keeper! Thank you for sharing this recipe. And thanks to the reviewer's suggestion, it helped a lot too! I tried this recipe and it was a success!

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KitchenNewbie

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

Cheesecake didn't set at all and wasn't even close to what cheesecake tastes like. Will continue to search for a better and lower fat no-bake cheesecake.

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Cupcake

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

This was incredible and easy! I made a chocolate ganache instead of cherries, yum yum yummy!

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Luv2Cook

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 14, 2009

I covered it with fresh blackberries and it was simply wonderful, I also cut back the sugar a little. Easy recipe to follow. I'm very unsure why others didn't work out mine was a huge hit and so fresh and light!

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Kat

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Reviewed: Feb. 4, 2009

Absolutely simple and fast. This came out excellent and I had no issue with it thickening up at all. I did chill a bowl and mixed the whipping cream first and once it was thick I just added it to the cream cheese and carried on. Thank you - I will be making this again I am sure.

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Canyongrl

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Reviewed: Jan. 28, 2009

This is a great recipe. I developed a very similar recipe years ago. I used less whipped cream.

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VinylSmack

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 14, 2008

THIS BY FAR WAS THE WORST CAKE I HAVE EVER MADE. I DID EVERYTHING AS FOLLOWED. THE LEMON JUICE OVER POWERED THE CREAM CHEESE. I NOW HAVE A CHEESE CAKE THAT I CAN DRINK. LOL SERIOUSLY PEOPLE IF YOU REALLY WANT A CHEESE CAKE DO NOT MAKE THIS ONE. MAKE A NEW YORK ORIGANAL INSTEAD.

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youwillneverknow

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Reviewed: Dec. 13, 2008

Okay, I followed several suggestions for this recipe but it is absolutely fabulous. First off, I used a shortbread crust from a recipe I found on here. Second I spooned some hot fudge sauce that another reviewer suggested over the top of the crust, just a thin layer. Then I doubled the cream cheese and added two tablespoons of vanilla and put in 1/2 cup of sugar. Make sure you fold the whipped cream in and don't beat it with a mixer! Then I put some strawberry pie filling on the top and put it in the fridge overnight. Oh wow is this good! I made this for company along with another recipe for a double layer pineapple upside down cake, thankfully this one turned out because the double layer pineapple cake was a disaster! Kudos to all the others for the great suggestions and thanks for the submitter for giving such an awesome starter recipe to work with!

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SHELBABE75

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Reviewed: Nov. 3, 2008

YUM! Next time I will double the crust because I'd like it a little thicker. Had no prob with whipping cream because I used a glass bowl that I put in the freezer for about 20 minutes to whip it in. I did that separate from the cream cheese then folded them together with the sugar. Set up fine. Great for a quick fix. Let is chill in fridge for about 18 hours before we ate any.

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Kristin-Ohio

Cooking Level: Beginning

Home Town: Heath, Ohio, USA

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Reviewed: Oct. 20, 2008

This may be one of the best cheesecakes I have ever made. I was having a houseload of people so I made this in advance and put it in the freezer, because I had so many things to prepare and it was outstanding! Just thaw for approximately 15-20 minutes before serving. Remember to whip the cream and fold in already whipped. This could be why some are having difficulty. This easily deserves a 5 star. I used Raspberry pie filling as the topping and drizzled hot fudge sauce on top before freezing. Next time I will make with Cherry pie filling as recommended. This one is definitely a keeper.

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Cindy

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2008

love it!! it's light, easy, and even tastes good without a bunch of toppings. thank you for posting!

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DANCINGDAR

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Reviewed: Sep. 4, 2008

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 :)

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