Reviewed: Nov. 21, 2009

My ex does a similar recipe to this but does not use the sugar, he uses lemon jello I think it is and its soooo good.

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cookingprincess84

Cooking Level: Expert

Home Town: Albert Lea, Minnesota, USA

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Reviewed: Sep. 9, 2009

I used reduced fat cream cheese instead of fat free and 1/3 cup sugar. I use either a reduced fat or a regular graham cracker crust. It usually needs to sit over night and then by the next day it's great!

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Lisa

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Reviewed: Oct. 29, 2008

I used 1/3 fat cream cheese and lite cool whip, and it was great! It's great for a lighter version of cheesecake.

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bek_127

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Reviewed: Sep. 26, 2008

This is a good recipe, but it does NOT need 1 cup of sugar. I will try it next time with 1/3 of a cup. I also added a teaspoon of vanilla extract, which gave it a nice flavor. To cut down on the fat, this can be used as a pudding - just spoon it into individual ramikins and forget the crust. Top with berries!

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Laura

Home Town: Eureka, California, USA

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Reviewed: Jul. 9, 2008

My family loves this cheesecake! They had no idea it had less fat either. My husband is picky as is my 9year old. They love so much I make it once a week. Havent' tried it with lemon zest just as is, so I think I will try it with the zest tonight.

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wannab baker

Cooking Level: Intermediate

Home Town: Ontario, California, USA

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Reviewed: Jun. 30, 2008

absolutely delicious!! nobody could tell it was so low in fat :)

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halfenese

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Reviewed: Jun. 14, 2008

I make this all of the time since I found this recipe. I make it for potlucks and it is always the first dessert gone and it is sooooooooo easy. Put your favorite pie filling on top and it is awesome!!!

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TAZWIFE

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Reviewed: Apr. 4, 2008

This is the perfect trifecta of delicious, healthy & easy. Thanks so much for posting this recipe!!! I would recommend beating the cream cheese & powdered sugar on high speed for 2 minutes to ensure no lumps remain before adding the whipped cream...

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Allison in McKinney

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Reviewed: Mar. 24, 2008

This was very good but I guess I was expecting something a little bit stiffer. This pretty much fell apart when coming out of the pan. The picture provided is not at all how mine lookes. However, it was very light fluffy and tasted really good ecpesially for being low-fat!! I will make this one again.*** ***I made this cheesecake again using light cream cheese and the light cool whip. The cheesecake came out much firmer then the non-fat kind. So if you don't mind a few more grams of fat and a few extra calories I would use the light version of each. I also switch it up with chocolate gram cracker crust and used some mini chocolate chips....yum!!!

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BunnyGirl

Cooking Level: Expert

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Reviewed: Jan. 23, 2008

I completely agree with everyone on this wonderful cheesecake recipe! I used a chocolate graham cracker crust and it was wonderful.

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Kittygirl

Cooking Level: Expert

Living In: Lockhart, Texas, USA

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Reviewed: Feb. 18, 2007

Rave reviews - My husband was very happy with the results. His mother makes something called cherry squares, and this was very similar. The only variance used was I used real whipped cream. Thank you for imputting!

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pattimcdougal

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jul. 12, 2006

By far the best no bake cheesecake around!!! I added some lemon zest into the mixture to really punch up the flavor, and I found that this cheesecake tastes 100% better if you eat/serve it about one day after you make it!!! Therefore, it's a really good idea to make it the night before you plan to serve it because then the flavors will have time to mingle around with each other--I guarantee you'll taste the difference from doing so!

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SSX

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Reviewed: Jul. 7, 2006

This is the first cheesecake I have ever made, and it was very easy and as delicious as everyone says. The only problem I had was transferring it from the pan to the serving platter!

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CLITTLETON

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

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Reviewed: Jun. 26, 2006

This was so easy! We had some friends over for dinner and they loved it. We topped it with some fresh strawberry jam and it was a hit. So easy to make. Anytime I make cheesecake I will use this recipe.

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Mar. 8, 2006

I WAS LOOKING FOR A GOOD CHEESECAKE RECIPE AND I HAVE FOUND IT!!! I USED REGUAL CREAM CHEESE AND WHIPPED TOPPING AND ADDED SOME LEMON JUICE I ALSO ADDED A CAN OF STRAWBERRY PIE FILLING ON THE TOP IT WAS SO GOOD!! MY HUSBAND REQUESTED IT FOR HIS BIRTHDAY INSTEAD OF CAKE!! THANK YOU!!

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harperfamiy

Cooking Level: Expert

Living In: Plano, Texas, USA

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Reviewed: Mar. 3, 2005

This is so easy and my husband loves it more than the kind you bake. It doesnt feel so heavy in your tummy! So easy and yummy. Thanks

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EHICKMAN

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Reviewed: Jun. 1, 2004

Aside from being very easy and economical to make this is an excellent recipe. I did add a bit of lemon zest. Other than that I would not change a thing. This is ideal for diets and a cool summer dessert. Thank you !! Now I can eat cheesecake and not feel guilty.

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Two Pooches

Cooking Level: Expert

Living In: Fairview, North Carolina, USA

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Reviewed: Feb. 23, 2003

THIS WAS A QUICK AND EASY DESSERT FOR A LADIES LUNCH. I ADDED A LITTLE LEMON ZEST AND SERVED IT WITH FRESH BERRIES.

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JOYFUL ARTIST

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Reviewed: Jun. 8, 2002

Can't go wrong with this recipe! Quick, tasty, and less fat than other cheesecakes. Highly recommended!

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2002

This recipe was delicious! I usually make a similar cheesecake, which is my husband's favorite, but decided to try this recipe to lower our fat intake. I took it to a family party last night and there wasn't one piece left. My daughter and niece each had two slices. We like to serve it with strawberries or cherry pie filling over the top. Very Yummy!!

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ANNE RYAN

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Fluffy Two Step Cheesecake II

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