Recipe by Lola Smith
"This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal."
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1/2 (10.5 ounce) package
1 (8 ounce) package
cream cheese, softened
1 (9 inch)
prepared graham cracker crust
Great Pie! It was very simple to make. I did not have any cream in the house so I subsituted cool whip and it turned out great!!!! It set really well and I would consider it a "light" version of a cheesecake. I think next time I will add fruit on top and add a tsp. of vanilla into the mixture. But it was great w/o any of the added items I just mentioned too!!!
This was a good, basic airy cheesecake. However it reminded me very much of one of those kits you can buy at the store. I was disappointed there was not more marshmallow flavor. I love the thought of a marshamllow flavored cheesecake. Will keep looking.
One of the easiest cheesecake recipes I've tried! Light and not too sweet, would make it again for sure!
But if you're looking for the texture of traditional Japanese cheesecake, this isn't the one.
I have been to Japan but never had the chance to try Japanese cheesecake, however this recipe is really good.I needed to use up half of a bag of marshmallows, so this was a perfect recipe. I had a hard time with adding a raw egg yolk in to the cream cheese mixture so after the marshmallow and milk were smooth I added two spoons of the hot marshmallow/milk mix to a small bowl with the egg yolk. After mixing well I poured into back into the pot, and cooked for another minute while stirring. Then I added it to the cream cheese mix, then added a splash of vanilla extract. I really had doubts that this pie would set up, but after 3 hours it was set. I would recommend chilling for longer though for better flavor. I topped this pie with Supreme Strawberry Topping from this site, but might try added green tea powder to the batter next time for a more Japanese flair. This is a great no-bake cheesecake that is light and not too sweet, can't wait to make again!
This recipe is definitely more of a cheesecake than a cake but its SO simple to make! I followed another user's tip of replacing heavy cream with cool whip and it came out nicely. Only addition is that I let it sit (covered) in the fridge for at least 5 days; the longer it sits, the more solid the cheesecake. Great recipe!
Loved this recipe! My husband hates cheesecake -- and he even liked this. Finally, I can make cheesecake again! :)
This cake, which is really a pie, is delicious, especially a day or two later. The longer it sits the better it tastes. The flavors become more pronounced. I will definitely be making this often.
made this for the church dinner and they cannot get enough of them. 4 at a time and they still go! what a great recipe! thanks so much for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 254
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