Reviewed: Jan. 13, 2010

When making it the mixture was almost double for a 9" pie. The cake was a hit and went in one sitting. That was enough of a compliment for me!

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Tony

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Reviewed: Jan. 9, 2010

I make basically the same cheesecake- but I bake it for 35 min at 350 degrees and then put in the fridge after it's cooled off. Never have any issues with it not setting.

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carol

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Reviewed: Jan. 2, 2010

Super easy and tastes great! I made several of these in order to feed a large number of people at work and it was one of the easiest recipes ever to make in bulk.

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Christi

Cooking Level: Expert

Living In: Clarksville, Tennessee, USA

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Reviewed: Dec. 31, 2009

I LOVE this recipe. My mom used to make this cheesecake when I was a kid. The only difference is she would not use vanilla extract and she usually used a little less lemon juice. It is so easy to make and it's always a hit with my family. For the holidays, I'll use the mini graham cracker crusts and make individual cheesecakes for everyone. And the best cherry topping is Lucky Leaf. Perfect balance between sweet and tangy.

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Lara Taylor

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Reviewed: Dec. 29, 2009

Taste-wise, this was great. It didn't set up for me, but I didn't beat it thoroughly so I am pretty sure that is my fault. It still tasted wonderful when it was a semi-goopy mess. :-)

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 29, 2009

Although I read all the reviews first, then followed the directions precisely, this was a disaster. It didn't set, even after being in the fridge for 3 days and was way too sweet.

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Donna

Cooking Level: Intermediate

Living In: Nassau, New Providence, Bahamas

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Reviewed: Dec. 9, 2009

I made this for Thanksgiving following the directions..exactly. Everyone loved it..

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Renee

Cooking Level: Intermediate

Home Town: Zion, Illinois, USA

Living In: Belleville, Illinois, USA

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Reviewed: Dec. 3, 2009

It was easy to make but did not firm up and you still could taste the condensed milk.

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biggmike

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Reviewed: Nov. 30, 2009

This is great! I love it because you don't need to heat it up! Don't heat the cream cheesse up in the microwave, do let it get to room temp, it will mix better!

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Mrs. D

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 18, 2009

I have been making this receipe for years quick easy basic don't skip lemon it has something in it to help the pie thicken up. also I cut down on condensed milk. usually can make 2 pies. Taste Great though.

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Mrs. Marcie

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Reviewed: Sep. 23, 2009

This was awesome! Came out perfect, i used blueberry topping instead though. Also I bought the generic graham crust in the store and on the back was this EXACT recipe! Either way it was great :)

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Jaylex85

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Aug. 30, 2009

I use this recipe all the time but I NEVER just place it in the fridge. If you want the professional look bake your cake for about 1 hour at 375 degrees (or until it turns a light brown). Let cool for about 20 minutes before putting on the topping and then place in the fridge to cool. Comes out perfect everytime! and it only takes about 2 hours.

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Cindylou

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Reviewed: Aug. 2, 2009

My family definitely prefers this no egg no bake version. My mother has been making this for over 30 years and has come out perfect everytime. No changes. My teenage son loves it and has never found any cheesecake that beats it.

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Boomer's Wife

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Reviewed: Jul. 27, 2009

This was awesome! Super fast and easy and delicious! I didn't use the cherry pie filling, just made it plain because thats how my husband likes cheesecake. It definitely is not like real cheesecake, but is still very good and you just cant beat how easy it is to make :)

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jul. 6, 2009

This was excellent and incredibly easy! I followed exactly and chilled overnight. It was nice and firm, not too sweet, with a hint of lemon flavor. Perfect. NOTE: I used the Keebler "+2 servings" graham cracker premade crust and the filling fit much better and had enough room for the cherry pie filling. Thanks for a rediculously easy dessert!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Reviewed: Jul. 2, 2009

I have used this same recipe for years, love it. Any of you who thought it was 'runny' or 'too sweet' obviously did something wrong, didn't measure , or tried to use something that was not listed in the ingredients. My secret, is I use a spring form pan, and as I add each layer I keep it in the freezer. People here fight over it! I also make my own fruit topping by stewing berries or whatever I have on hand, thickening it, let it cool of course and pouring it over the top. I see some of you have baked it, I will be trying that myself! Thanks for sharing :)

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MuskokaMommy

Cooking Level: Expert

Home Town: Muskoka, Ontario, Canada

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Reviewed: Jun. 12, 2009

I had made this recipe for years and then lost it. I'm glad that you posted it on here. It's the best recipe for a no bake that I have found. It's so easy to make and taste great!!

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luvmy5

Cooking Level: Intermediate

Home Town: Callahan, Florida, USA

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Reviewed: Apr. 25, 2009

First of all this is not cheese cake, this is a cream cheese pie. I have been making this for years, as did my Mother. It's quick and easy, kid's love it. If you have a problem with it setting, try adjusting the amount of lemon juice. Cheese is a milk product and it is the lemon juice that makes it thicken you may need to adjust the amount of lemon juice, some lemons have more juice than others, also pre squeezed juice does not work as well. Another tip, it may sound gross, but DON'T lick the spoon and put it back in the batter! You have enzymes in your saliva that BREAK DOWN the batter! Most won't claim to do this but on refrigerated non cook batters and puddings it can happen. It is a tried and true old recipe that is really hard to mess up. Stick to the basics and your family will love it!

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Ms.M

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Reviewed: Apr. 11, 2009

I just have to say everytime i use this recipe its awsome. I even tried low fat condensed milk and it set in the same time. i use a 300ml can of condensed milk and a little over a 1/4 cup of lemon juice and its great.

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karandrew

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Reviewed: Mar. 29, 2009

Delicious! This is something I've made twice now... I can't resist it! Instead of using pie filling, I took maraschino cherries, the juice from the cherries, sugar, and cornstarch, and kind of made my own cherry topping for it.

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