Ladyfinger Cheesecake Recipe -
Ladyfinger Cheesecake Recipe

Ladyfinger Cheesecake

Recipe by  

"This cheesecake can be put together in 15 minutes. Impress your guests and place it on a pedestal cake dish! Blueberry pie filling will work well, too!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
  2. In a medium bowl, whip cream until peaks form.
  3. In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
  4. Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
  5. Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Jan 20, 2004

I had planned to make another Allrecipe cheesecake recipe, but couldn't find one of the main ingredients anywhere, so I decided to try this one. When I first read the recipe, I thought "Oh man! That's going to be too cheesey!" But it was excellent! A little goes a long way. Since I had already bought graham cracker crumbs for the other recipe, I decided to make a base for this cake using a mixture of crumbs, sugar and melted butter. Good decision - it tasted great. I omitted the top layer of ladyfingers and just put the light cherry pie filling right on top of the cheese mixture. Excellent!

Jan 01, 2007

This is one of my favorite cheesecake recipes. My mom used to make this when I was a little girl. I usually only use 11 ounces of cream cheese instead of the 19 ounces the recipe calls for. I think it makes a much lighter cheesecake.I like to top it off with either blueberry or strawberry pie filling.You have to try it, it's really good.

May 30, 2007

I really found it hard to find ladyfingers because they aren't so readily available here and I was looking around for about 2 hours before realising they werent in the supermarket I was in. I didn't use softened cream cheese so pretty much this recipe was a complete disaster. I could sort of taste how it might have been okay. But I'm giving it 4 stars cause I think would the proper ingredients it would have been okay. Plus mine didn't set? Is that cause I used the wrong cheese and didn't use ladyfingers (I did sub. in some type of soft biscuit which I crumbled)...

Aug 01, 2003

This recipe went together so well. I used a quiche dish since I didn't have a springside pan. I also omitted the top layer of ladyfingers to keep the height down a little. And, instead of using canned pie filling, I made my own with fresh blueberries. A lovely presentation and very tasty.

Sep 21, 2008

I've been making this for years, sometimes I fold in drained crushed pineapple to the mixture.

Dec 02, 2006

This is my husband's absolutely favorite cheesecake recipe! And several other people who have eaten this tell me it's the best cheesecake they've ever had. I increase the cream cheese to three, I reduce the coolwhip to 8oz instead of 12oz just because we like the more intense cream cheese flavor. We also omit the lady fingers and use graham cracker crust for top and sides. Thanks for this great recipe! Now our go-to recipe for cheesecake!

Nov 22, 2005

I have been using this recipe for a couple years now. I started off with one small springform pan and now I have five because people keep giving them to me to make more of this cheesecake. The great thing is, it's so easy! I stocked up on 10 pkgs of ladyfingers the other day and the baker says to me "tiramisu?", no...delicious cheesecake!

Sep 13, 2010

This is a great cheesecake, however I use powdered (confectioner's) sugar instead of regular sugar. I think it sweetens things like cream cheese and whipping cream much better, without the gritty taste that you can get with granulated sugar. Also, I topped my cheesecake with crushed pineapple, draining it first of course!


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  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 150 mg
  • 50%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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