The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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 :)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Jaylex85

Cooking Level: Intermediate

Living In: Buckeye, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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 :)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Idaho Falls, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA
Living In: Crofton, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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 :)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Muskoka, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Callahan, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Cimmette

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 22, 2009
Exactly as my mother used to make. This is not a light, airy cheesecake - it is more dense, but an excellent recipe when in a hurry. Blueberry is also a good topping. I do not recommend using neufchatel (low-fat) cream cheese - regular cream cheese will give it a much smoother texture.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Jody

Cooking Level: Expert

Home Town: Neenah, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 20, 2009
THIS IS THE ULTIMATE CHEESECAKE!! MY MOTHER USED TO MAKE IT FOR ME AND NOW I MAKE IT FOR MY FAMILY!! I GAVE IT 5 STARS!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by chikilla09

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Photo by Marabean
Reviewed: Mar. 1, 2009
I was in charge of bringing the dessert for my Company's Holiday party, and I chose to bring cherry cheesecake and assorted cookies. The cheesecake disappeared within 5 minutes of placing it on the counter. Everyone LOVED it. I was really nervous because I hadn't tasted it prior to serving. It is really delicous and I recommend it to anyone looking for a no bake, budget cheesecake. Do remember to watch your measurments as there is no room for error with this recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Marabean

Cooking Level: Intermediate

Home Town: Jackson Heights, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 21, 2009
Like so many others, I too had trouble getting the filling to thicken up to the proper consistency to hold its shape. So what I did was freeze it without the cherry topping, and spoon the refrigerated cherry filling over the slices, which I dubbed, "Frozen Cherry Cheesecake." Flavor was quite good, consistency was perfect, and it was a hit. One guest said it reminded her of her college days when she'd crave Sara Lee cheesecake, but couldn't wait for it to thaw and ate it frozen. So remember to check the consistency about an hour or two before serving and if it's still too soft to cut, don't despair. Just throw it in the freezer and rename it!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Baricat

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 17, 2009
My husband likes it. He thinks it's a little on the "too" sweet side though which is surprising. I don't like "cheesecake," but from what I've tasted this is good. It couldn't have been any simpler to make!!! I would say, though, that it's more of a cheesy pie, than cheesecake. It will definitely be made again. The only variations I made were a dash of cinnamon and I used canned cherries in water instead of cherry pie filling to top it off.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by DLS77

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 15, 2009
Easy and so Good - to make more firm cook for 8 minutes in 350 degree oven~makes slicing much easier!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 11, 2009
very yummy. will make again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by katyellen

Cooking Level: Intermediate

Living In: Southgate, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 10, 2009
I recently made this for a group date i went on as a high school student. it was really good, and only took about five minutes to put together. i love stuff that's quick, easy and really good. i didn't use the cherries, though, i used strawberries, but i can see how cherries could be pretty fantastic
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 25, 2009
very easy to make. my husband loved it. I plan on making it for work next time.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 114) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?