Reviewed: Mar. 13, 2011

This was easy and great. I used fat free sweetened condensed milk, low fat creat cheese and lite cool whip. I also made in a 9x11 pan which I did not line with tinfoil. If you spray the pan with Pam, it comes out great. I used 16 OREO's and could've used more. I froze then took out 30 minutes before I cut. I stored in fridge after I served and I like it better not frozen.

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Reviewer:

cmh

Reviewed: Dec. 24, 2010

These were very tasty. I was unsure at first because I didn't love the batter, but they taste great once they are frozen and very cold. I used homemade whipped cream in place of cool whip because I didn't have any. Overall they were pretty good, but they retain a bit of the sweet condensed milk taste, I can pick that ingredient out when I bite into these. My family who loves sweets just picked at this and I ended up tossing half of it away. The picture makes it looks delicious.

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Reviewer:

MySweetCreations

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Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Dec. 18, 2010

Excellent. Yes, it does definitely have a cheesecake quality to it, but it is so rich and delicious. I froze it initially but then just stored it in the fridge and it held up fine. I made it in a 9 inch spring-form pan. I also doubled the crust on the bottom.

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Reviewer:

APPLEJACKS25

Reviewed: Sep. 25, 2010

This tastes just as good lightened up, with low-fat or fat free cream cheese, fat free condensed milk and fat free Cool-Whip. My husband is a dessert snob and he can't tell the difference. NOTE: You can get away with using unsweetened chocolate or sugar free chocolate chips as well. I buy the sugar free chocolate chips in bulk from WinCo.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 24, 2010

a frozen chocolate cheescake with hardly any work. will make again.

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Reviewer:

lisa r

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Mobile, Alabama, USA

Reviewed: Sep. 9, 2010

Creamy, rich, and delicious - this is chocolate heaven! It's so easy and yet tastes like you spent hours. What more could you ask for! It literally takes like a chocolate mousse cheesecake without all the hassle. Instead of making the oreo cookie crust, I bought a pre-made 9 inch round oreo cookie crust. I topped it with whipped cream and a dusting of cocoa powder. I took this to my neighbor's house for a dinner party and it was gone in no time at all!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 13, 2010

Very good dessert. It's like a no-bake chocolate cheesecake. It is hard to cut when just taken out of the freezer. I suggest taking it out 30 minutes before you want to eat it.

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Reviewer:

ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Feb. 22, 2010

This was a perfect after dinner dessert. It is light and doesn't overwhelm you with either size or over chocolate-iness. Very good.

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Reviewer:

hannahmack

Reviewed: Oct. 26, 2009

Thanx RJR, you were right it is delicious. I subbed graham crumbs for oreo crumbs, that brought out the flavor of the other ingredients very well. Will make this again with chopped up caramilk bars instead of bakers chocolate.

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Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: Sep. 25, 2009

These are great! The only thing I would do differently is not line the pan with foil. When I tried to take it out it was stuck pretty good and ended up picking peices of it off! Also I think I would just refridgerate next time instead of freeze, or not as long if I do freeze them.

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8 users found this review helpful