Reviewer:

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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4 users found this review helpful

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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4 users found this review helpful

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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3 users found this review helpful

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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6 users found this review helpful

Reviewer:

Reviewed: Jun. 22, 2011

Super easy and tastes good, so I recomend it anyone who wants to make something yummy without putting much effort into it... personally I don't care for "no-bake" cheesecakes... I was just short on time... so I couldn't make a real, honest cheesecake... however this will do for tonight... all in all a good so-easy-it-takes-the-fun-out-of-it recipe... (It's not fun unless you have to work for it!)

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3 users found this review helpful

Reviewer:

ExileLonni

Reviewed: Jun. 17, 2011

It's easy to make, I halved the recipe and put into the pre-made six tart graham crust things from the store. They made nice little mounds. :) I'm only giving it two stars because it needs waaaay more sugar than the recipe says. Right now it tastes like whipped cream topping, so I had to add more sugar to make it taste nice. Other than that, five stars for the easiness of this recipe! :)

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7 users found this review helpful

Reviewer:

cnith

Reviewed: May 28, 2011

This is a great recipe! I've made this several times now and I never have leftovers. Thank you!

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3 users found this review helpful

Reviewer:

DAVES_POOKY

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Reviewed: May 19, 2011

You can play around with the amount of cream to suit your taste. The trick for me is soften the cream cheese in the mic....use a low or defrost setting and it makes it nice and soft to blend in the sugar and lemon juice. In a separate bowl whip the cream very stiff, then add to the cream cheese mixture. You should get no lumps this way and also should firm up in the fridge. I also bake the crumb mixture...brings out a nice flavour and crispier texture.

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Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Perth, Western Australia, Australia

Reviewed: May 3, 2011

The BEST!! no-bake cheesecake ever!!! my only doc. recommendations are to double the sugar, and an extra 2 Tbsp. melted butter and i omitted the lemon juice(i was fresh out) but all in all, this was by far the best cheesecake ever! I had to make 2 of them back to back for my husband. To make it extra fluffier, whip everything together longer til the mix becomes very stiff, almost like making your own whipped cream

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5 users found this review helpful