Reviewed: Mar. 30, 2013

All and all, the pies were a success. I say pies because this recipe is evidently intended for two deep dish 9" pre-made pie shells. As another expressed, I felt there was an over abundance of cream cheese filling for one pie, so I instead made two. And I'm glad I did because they were great!

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Reviewer:

Tammy

Reviewed: Mar. 27, 2013

This pie is amazing! I used fat free cream cheese and didn't use as much strawberries as this recipe called for. Also, instead of letting the jello mixture cool a bit I poured it over the strawberries hot so it softened the strawberries a bit. It turned out wonderful! This is a definite keeper for our family recipes! Thanks for sharing!

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Reviewer:

kelsey3586

Reviewed: Feb. 15, 2013

I made this cheesecake for Valentine's Day because strawberry cheesecake is my boyfriend's favorite dessert. It was not a hit...in fact he didnt even finish his piece.... The one thing positive I can say about this cheesecake is it looked scrumptous! The cheesecake itself had a weird texture and was bland...it just wasn't creamy enough. We definitely prefer graham cracker crusts and the Jell-o on top was a little too much...everyonce and a while you'd get some that was all jello and no strawberry and it wasn't pleasant. All in all a Valentine's Day flop!

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Reviewer:

DreBoButterfly

Reviewed: Sep. 14, 2012

I have been making this for YEARS and it is always wonderful. You can substitute the strawberries for peaches or raspberries or blackberries or blueberries or a mixture of any of these and change to the appropriate gelatin depending on what is in season. You can even use canned fruit (think mandarin oranges or pineapple). If you need it sugar free for a diabetic, splenda works very well, as does sugar free gelatin, but be careful measuring it because there is less of it (takes about half a package for one pie). I have even made it once with chopped cranberries sweetened with splenda in place of the berries and a bit of grated orange peel in the cheesecake part for a Thanksgiving or Christmas dessert... Splenda can make it sugar free quite well! It's very versatile and no one ever believes it is so easy to make. Use a graham cracker crust if you MUST, but a real deep dish pie crust is best! YUMMY!!!

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Reviewer:

HYPATIA1219

Cooking Level: Expert

Reviewed: Sep. 1, 2012

Made tonight and served to our neighbors. I made exactly as stated, no revisions. Everyone loved it, my neighbors wife wanted the recipe. Said it tasted like a cheesecake that you baked for hours. I said no just 30 minutes! Very easy. Will definitely make again!

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Reviewer:

MS. A

Reviewed: Jun. 3, 2012

This pie is FABULOUS! I made my own crust. You only need 2 cups of the sliced berries for it to be perfect! Thank You for sharing!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Jun. 1, 2012

I haven't tasted it yet, but all the parts individually taste fantastic! I am concerned though, as there is *so much* of the cream cheese mixture that the pie crust without any berries is already full! I will barely get one thin layer of berry slices on top, and then I am worried that the glaze mixture will run off the edges! This must be for a very deep pie crust, not a pre-made frozen Tenderflake.

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