Reviewed: Sep. 18, 2009

I love cheesecake, but this one didn't please me at all. It just didn't have enough cream cheese flavour for me. It tasted a lot like eating a more solidified version of Cool Whip with an almost unnoticeable tang from the cream cheese. The only way I'd make this again is by experimenting with using a lesser amount of Cool Whip to the cream cheese ratio. Thanks for the idea.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

AWESOME! I loved this cheese cake! I topped it with a blueberry sauce by Isybel (on Allrecipes). Not only was it extremely easy to make, but it looked and tasted great, too! I used 1/2 cup of sugar, 2 blocks of cream cheese, the whole container of cool whip, and 1/2 of a small lemon. I will definitely make this again and pass it on to friends and family!

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Kelayna

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Reviewed: Jul. 12, 2009

This was terrific! I took it to a cookout and it was gone within 10 minutes of putting it out. I made this with a cookie crust and added chocolate chip cookie dough pieces throughout. Also, like many others I used 2 packages of cream cheese and increased the sugar to 1/2 C. The I doubled the recipe.

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jem12881

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Reviewed: May 25, 2009

WOW! Amazing! I served it frozen - I made this for my guests and it was a big hit for the adults and the kids! I made some modifications - I used "Cookie Dough for Ice Cream (Eggless)" from this site as the base in a 9x13 pan. I kept the cheese cake non-dairy, so I used toffuti cream cheese instead of regular c.c., and used a 16 ox. container of non-dairy whipping cream. I used confectioners sugar instead of the regular sugar called for in the recipe. I followed the recipe's directions, and then added in some chocolate chips and little cookie dough balls to the mix. I placed it in the pan, topped with more chocolate chips and cookie dough and drizzled it with chocolate and served it frozen - It did not have to thaw out before serving. I have also made this recipe into a peanut butter cheese cake - by adding 3/4 cup of peanut butter to the recipe - always a hit!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Apr. 22, 2009

Very sweet. It was good, but not great. Didn't really taste like cheesecake to us, but my husband did eat the whole thing.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Apr. 11, 2009

We are very happy with this recipe. Since other reviewers stated that this makes more than needed to fill a 9" pan I tried using 3 8 oz. packages of cream cheese, scant 2/3 cup of sugar and 1 plus a 1/2 8 oz. container of whipped topping. Fit perfectly in 3 8" graham cracker crusts! Yummy!!

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vikids

Cooking Level: Intermediate

Living In: Coalport, Pennsylvania, USA

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Reviewed: Mar. 27, 2009

This recipe is simple enough, however I did find that the measurements were a bit off. It says an “8 oz” container of frozen whipped topping = about 1 cup. Definitely not enough. I used a whole container of Cool Whip which = about 4 cups. I did add another 4 oz of cream cheese but kept the sugar the same. Also the original recipe says to put the mixture into a 9” graham crust . The Keebler crust that I bought said 6” and even using the whole tub of Cool Whip and adding the extra cream cheese it was JUST enough to fill the 6” crust. Otherwise, with these measurement adjustments the flavor was GREAT. My husband normally does not enjoy cheesecake and begged me to make another one just for him! Haha.

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J

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

I've been making this cheese cake for at least the last 8 years... It's the only one that I use. I sometimes top mine with fresh fruit or chocolate sauce for a lil twist.

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Kim

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Reviewed: Feb. 16, 2009

For the diabetic in my family, I used sugar free Cool Whip, lite cream cheese & sugar free cherry pie filling for the topping. I put a few drops of red food coloring in the Cool Whip mixture - excellent Valentine's dessert!!

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Annabanana3

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

Easy and delicious.

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toothrees

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Reviewed: Dec. 14, 2008

I also used 2 packages of cream cheese and 1/2 cup sugar--very rich--I garnished with chocolate sprinkles.

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momof4

Cooking Level: Intermediate

Living In: Mansfield, Ohio, USA

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Reviewed: Nov. 22, 2008

I have made this numerous times. My entire family loves it.

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Heather

Cooking Level: Expert

Home Town: Tuscaloosa, Alabama, USA

Living In: Boaz, Alabama, USA

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Reviewed: Aug. 27, 2008

This is the best recipe!! We had friends over and I made individual pies with the already-made, individual crusts. I used different fruit toppings so everyone could pick! They were a big hit. My only suggestion is to put the toppings on right befroe serving! The cheesecake gets soggy if you put it on to far in advance.

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Stacy Bivighouse

Cooking Level: Expert

Living In: Telford, Pennsylvania, USA

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Reviewed: Aug. 21, 2008

Wonderfully simple, wonderfully delicious ~ and that's just licking the spoon! I followd the recipe exactly, and used Strawberry flavored whipped cream. This made a delightful taste!

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Lynne723

Cooking Level: Intermediate

Living In: Dubuque, Iowa, USA

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Reviewed: Jul. 16, 2008

This is a really tasty dessert. My husband does not really like "cheesy" cheesecake and I certainly prefer the NO BAKE. This is the perfect blend!! We usually add a little vanilla. Can also be done with light cream cheese and light whipped topping. UPDATE:: I made this today and used the 1/3 less fat cream cheese and light whipped cream. I substituted Splenda for the sugar and put into a reduced fat graham cracker crust. You would never know the difference. I put all ingredients in my stand mixer and whip it all up. I see no need for a second cream cheese. I also set out various toppings for our guests. Chocolate chips, strawberries, chocolate and caramel sauce and some pecans so they could dress their own cheesecake!!

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JBHERRON

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Reviewed: Jul. 4, 2008

This was a great recipe. Thank you for sharing.

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JVRocks

Cooking Level: Expert

Home Town: Holton, Kansas, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Jul. 4, 2008

I have made this many times, but have always reduced the sugar to 1/4 c. because it gives more cheesecake taste without so much sweet; a couple less calories too. I have made this (usually) with low fat cream cheese and light Cool Whip and no one was the wiser. They ate the whole thing! Most of the time, I also top this with Cherry Pie Filling, dipping the cherries out almost one at a time and disposing of the extra red filling. The extra filling makes it too messy and it's not really needed anyway. My family and friends prefer this recipe over regular cheesecake because it's lighter.

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Sandy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Jun. 27, 2008

I thought this was great! It was so easy to make. I followed the directions exactly and it came out fine. Will definitely be making this again.

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Joy

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Reviewed: May 23, 2008

This is really quick and easy...we prefer to freeze the cheesecake. Cut a slice as needed and it makes a great frozen summer snack.

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LRC

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Reviewed: May 5, 2008

Before I read the reviews I got only one package of cream cheese but I added vanilla anyways, and made a graham cracker crust along with it and its very light, not a cheesecake texture but it taste amhmazing and did have a cheesecake taste. Next time I will use two things of cream cheese. It was really good still. I added strawberry's on top and I'm in love with this cheesecake. Thanks!!!!!!

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