Reviewed: Nov. 24, 2009

My boyfriend had always wondered about the secret of his aunt's cheesecake recipe, and when we tried this he realized what it was: no bake cheesecake! He said this tasted just like it, and we both thought it was amazing. Great texture and perfect taste.

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Faylinna

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Reviewed: Oct. 8, 2009

This was so easy to make and so yummy. Definitely plan on making this again. I didn't have the pecan sandies so I plan to incorporate them next time.

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cstineloud

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Reviewed: Sep. 24, 2009

The pecan sandies in the crust make this cheesecake soooo good! I will make this again and again.

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COBBLERS

Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Sep. 2, 2009

I made this for my husband's birthday and we both loved it! I kept everything the same except that I added a layer of my own lemon curd recipe in between the biscuit and the cheese- gave it a bit of zing.

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tifer14

Cooking Level: Intermediate

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

Living In: Haifa, Mehoz Hefa, Israel

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Reviewed: Aug. 10, 2009

Wild blackberry (3-way) & Chocolate version: I also substituted sour cream for the whipping cream, doubled the cream cheese to 2 pkgs of Neufchatel AND used lime juice and zest instead of lemon. Other ingredients: 2-3 c. fresh picked wild blackberries 1/2 - 3/4 c. chocolate chips 1. Melt chocolate chips and cool. 2. Add 1 large handful of berries to batter and swirl till almost lavender colored. Pour half into graham crust. 3. Once chips cool, spread onto batter and top with remaining batter. Set in freezer. Topping: Reserve 2 handfuls of berries in a small bowl tossed with 1/4 or so of sugar. With remaining berries (around 1 cup), heat in saucepan with 1/4 or so of sugar, a couple Tbsp. water and 2 dollops of blackberry preserves or other berry preserves. Cool completely (I did an ice bath and then the freezer). Add onto the top of the cheesecake and store in freezer. When serving, add reserved berries to the top.

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Stephanie

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Reviewed: Jul. 29, 2009

LOVE IT! It's perfect just the way the recipe is written! Always a nice touch = strawberry or cherry topping! :)

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Crystal

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

I used a separate recipe for the crust. I used key lime juice for the filling and it was delicious. had to double to recipe for a 9 inch pie. Everyone raved about it

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laura

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Reviewed: Jun. 25, 2009

I used chocolate ghramcrackers. This is great. I think i baked mine to long it was dry. Next time I'll cook for 50 min. instead of 60. will make again.

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D1RETT

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Reviewed: May 17, 2009

One word: DELICIOUS!!! Somehow the concept of putting cheese in the oven and having it get firmer instead of softer never quite struck a chord with me. So this recipe is perfect. I simplified it even more: used 16 oz cream cheese, 2/3 cup white sugar and 1 cup heavy cream (measured before whipping.) I left out the lemon (I HATE lemon) and used a storebought crust. Everyone raved. Thank you thank you thank you!

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400luv

Cooking Level: Intermediate

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Reviewed: May 12, 2009

For what I needed it was perfect! Sure it's not super fancy but it got the job done. I thought the creamy texture was great and the flavor delicious. I did use two packages of cream cheese and sour cream instead of whipping cream. I will definitely makes this again. The best part was that it was super quick to make!

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Caitlin

Cooking Level: Intermediate

Home Town: Forestville, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Apr. 5, 2009

Great Recipe, this is definitely a keeper. I followed the recipe except with the following revisions based on the other reviews - used sour cream and vanilla and it tastes just like the store bought cheesecakes. As for the crust, I couldn't find graham crackers so I used Ovaltine cookies and grounded them in a food processor - great crunch. Will try with light cream cheese next time and see if it will taste as great.

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foodies

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Reviewed: Mar. 28, 2009

Looked like a great recipe and I just changed it to make it a little bigger and more carb friendly. We used 16oz. cream cheese, 2/3 cup of Splenda, 2 tbsp.+1tsp. lemon juice and 3/4 tsp.lemon extract. No crust and whipped in the 1/2cup of whipping cream(next time I'll just whip it w/the cream cheese instead of separate). We got the no-bake cream cheesecake texture we were looking for and the low-carb friendly dessert that we needed. Thanks for such a great recipe!

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Sarahle

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Reviewed: Mar. 23, 2009

I made this with mini store-bought graham cracker crusts and it was the perfect amount. I also substituted 1/4 tsp lemon flavoring instead of juice because it was all I had. Even my picky eater thought it was good.

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Sopraffina

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Mar. 16, 2009

I tried this recipe because of all the great reviews and how easy it is to make compared to making a traditional cheesecake. Boy was I wrong. This does not have the consistency of cheesecake at all. My husband didnt even recognize it as a cheesecake. So I guess what I am meaning to say is if you are like me who loves cheesecake, you might want to think twice about this one. I just wasted 2 perfectly good packages of cream cheese making this recipe. Maybe this is good for a no bake cheesecake, but now I know what a no bake cheesecake taste like, i will never make it again!

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JERIBERRIES

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 6, 2009

i tried this recipe and i must say that it was just AWESOME!!!! i hav been trying to make cheese cake for sometime n this was my 5th time... everytime i tried a new recipe but this is the one that i m going to keeeeppp. thanks alot for sharing. i just made a few changes...the first was making my own cream cheese with full fat yogurt(had to put yogurt in a muslin cloth for 5-6 hoursto drain).and the other was making whipping cream by whipping 1/2 cup heavycream with 1 tbsp sugar n a tsp of vanilla essence. and it turned out really well....

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huma

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Reviewed: Feb. 19, 2009

You can't get much easier than this. My favorite cheesecake recipe! I use the store bought graham cracker crusts. Easy and good...

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Chrystal

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Reviewed: Jan. 23, 2009

Great recipe. I've made it twice. Once as a whole cheesecake and second as cheesecake bites. I altered a bit by adding a second 8 oz box of cream cheese. I also used the powdered dream whip, whipped it up and added it into the mix. For the cheesecake bits, I added a small box of lemon flavored Jello and omitted the lemon juice. I love both versions, so did my husband, family, and friends.

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elfgirl1968

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 30, 2008

this is more like a cheesecake pie but very good! I didn't have pecan sandies so i added some pecans to the crust, and served with blueberry sauce. I give this 4 stars. I just made this again tonight for my grandmas birthday oh my sooo goooood! i shaved dark chocolate,put it in the mixture and on top and covered with fresh rasperries! now its 5 star

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nana

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

less lemon juice and a bit more sugar would make it perfect ! =)

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LY babie

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

This was actually a very good no bake recipe - tasted just as good as the standard baked cheesecake recipe and not as heavy. The only change I made was to use vanilla extract in place of the lemon juice. I didn't make the crust portion of the recipe, only the cheesecake filling which I used to fill a Pumpkin Spice Cake that I made from this site using bakeware designed to make filled cakes. I'd definitely make this again, and possibly even double the recipe, for when I want a cheesecake but don't have a lot of time. Thanks for sharing this one!

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Chele Smith

Cooking Level: Intermediate

Home Town: Massapequa, New York, USA

Living In: Gray Court, South Carolina, USA

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