Reviewed: Feb. 11, 2012

This has been a summertime favorite for many years. Cool and creamy, wonderful on a warm summer evening.

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Reviewer:

Elle

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Cooking Level: Expert

Reviewed: Jan. 28, 2012

One of the easiest ways to prepare a "no bake" cheesecake. I opted to keep the pie filling separate for family members to add on their own. This was a quick, easy, and delicious dessert.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jan. 22, 2012

I have used this recipe for 20+ years and it is always a hit. I do suggest adding nuts, using an oreo pie crust, and topping with fresh fruit. Yummie!

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Reviewer:

shebugg

Reviewed: Jan. 15, 2012

Been making this for years. Always a guest/pot luck pleaser. No changes needed.

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Reviewer:

Diane

Reviewed: Jan. 15, 2012

I have been making this forever and if you don't follow the directions exactly it will runny and soupy. I have been told by two people who I gave the recipe to that this is runny..and I asked if they followed directions and the answer was no....they just dumped everything in...make sure your cream cheese is room temperature too otherwise you may have a difficult time blending it til fluffy. I tend to use just under 1/3 c of lemon juice so it isn't too tart. And I use bottled lemon juice over the fresh...just my preference because one time I had a slightly bitter lemon I used. Be forewarned this doesn't hold up at a firm texture @ room temperature like a baked cheesecake...but it's delicious. I have served this in miniature tart shells w/ a sliver of kiwi or strawberry or a fresh blueberry..

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Reviewer:

LYNETTE914

Home Town: San Jose, California, USA

Living In: Dublin, California, USA

Reviewed: Jan. 13, 2012

Very easy recipe. The family absolutely loved it. By the end of the night the pie was gone. Will definitely be making this again. I used 2 packages of cream cheese in the recipe and it came out wonderful.

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Reviewer:

DawnJ

Cooking Level: Beginning

Home Town: La Habra, California, USA

Living In: Brea, California, USA

Reviewed: Jan. 12, 2012

This is my all-time favorite dessert. It has been dessert for many birthdays and Christmases in my family, and it had never failed us. Simply decadent. just make sure you`re patient and wait atleast 4 hours before eating it or else the taste and texture just won`t be as good. Overnight is best.

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Reviewer:

Ravenhood

Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

Reviewed: Nov. 23, 2011

We've made this recipe for 20+ years. For those having trouble doubling the recipe to make the pie a bit "more" Double only the cream cheese and leave the condensed milk and lemon juice the original measurement. Been doing 2 blocks of cream cheese for years and this seems to be the perfect amount for one pie.

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