Reviewed: Apr. 20, 2012

It was my Best Friends Birthday and he said he didn't want anything. I said well what do you want to eat? I'll make you your favorite food, Whatever. He found this recipe handed it to me and said "make me this, I Love Cheesecake, there thats my birthday present" Okay I thought I've never made a cheescake before this will be interesting. Funny enough, it's like it was meant to be. I had everything on hand. Whipped it up in a jiff. It was awesome! The hardest part was having to wait for it in the fridge. We waited about 3 hours couldn't do it any more. We should have, cause it was still soft, but we didn't. I will definitely make this again!! Maybe this time I'll wait.

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Reviewer:

a-lo

Cooking Level: Intermediate

Home Town: Monrovia, California, USA

Reviewed: Feb. 14, 2012

This is a wonderful cheesecake. As some had problems with this setting I added another 1/2 package of cream cheese but it really didn't need it. I whipped up the whipped cream first, added the sugar to it then blended the beaten cheese and whipped cream together. Topped all with a can of cherry pie filling.

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Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: Dec. 31, 2011

This cheese cake is so easy. I often have trouble with baking cheese cakes as I always manage to not get it on time and it cracks a little at the top but with this no bake cheese cake there was no cracking and no worrying it wouldn't be done. I just did it in the evening and served next day for dinner with topping of choice. It was delicious and was even asked for the recipe.

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Reviewer:

LucilleZettler

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 19, 2011

This is a fantastic recipe! The second time added 2 tbsp. of instant vanilla pudding to the cream cheese. Also, I took the advice of whipping the cream until soft peaks formed,dbld the sugar. Doesn't the lemon help it thicken (like curdle)?Or is it an acid that keeps it from thickening?I like the taste of lemon and vanilla. The possibilities are endless with this recipe.Thank you!

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Reviewer:

hbg

Cooking Level: Intermediate

Reviewed: Nov. 14, 2011

My experience: I whipped the cream first and then added the cream cheese the first time. This resulted in small lumps of cream cheese in the filling. I would recommend doing it the other way around as I did the second time I made the filling. Whipping cream stiffens easily, it's not a problem like egg whites can be.

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Reviewer:

gongxian

Reviewed: Oct. 13, 2011

AMAZING NO ISSUES GETTING IT THICK.EVERYONE LOVED IT

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Reviewer:

angelmommy

Reviewed: Sep. 24, 2011

I made this for a family gathering and I had numerous comments on how great it was. I topped it with peaches and I did my crust a bit different. But it is so light and just sweet enough! Will definitely make this again.

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Reviewer:

cookinbeeach

Reviewed: Aug. 19, 2011

Just a suggestion, if you use canned fruit, make sure you DRAIN it. Pie filling is fine just the way it is. Good recipe!

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Reviewer:

susanp

Reviewed: Aug. 7, 2011

Liked this recipe a lot! Because I dislike pie-filling and canned fruits as dessert toppings, I added some spices to the filling. Cardamom, vanilla extract, cinnamon, allspice and nutmeg (in descending order of quantity added) made a HUGE difference in a filling that tasted just too much like cream cheese (even for a cheesecake).

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Reviewer:

cac73hoya

Reviewed: Jul. 21, 2011

I use a recipe similar to this one but if you only add the sugar as this recipe states it is not sweet enough. I add 1 can of sweetened condensed milk and 1 tsp of vanilla extract. It will make this recipe perfect with the right amount of sweetness.

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3 users found this review helpful