Reviewed: Nov. 13, 2009

Excellent FAST easy dessert. This is a potluck favorite. I made it today with an oreo crust, 1/2 tsp. lemon extract & 1/2 tsp. vanilla, and topped it with canned cherry pie filling. yum!

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craftytammie

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Richmond, Kansas, USA

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Reviewed: Aug. 17, 2009

Absolutely amazing! I've made this recipe at least 4 times and each time it turns out great. I've used fresh strawberries, raspberries, blueberries, and jam. I get asked for the recipe every time i make it. It is easy, light& fluffy, and goes over wonderfully.

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Mbem

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Reviewed: Feb. 28, 2009

very, very good! I can't imagine how delicious this recipe would be if made as the recipe states, but to save quite a few calories, I used 1 package fat free cream cheese, and 1 package light cream cheese, 1/2 cup splenda instead of 1 cup of sugar (which was plenty sweet for me, but that's a personal preference), and light whipped topping. I used a store bought reduced fat graham cracker crust, which I wouldn't have done had I not been pressed for time, and let me tell you, this was wonderful!!! I may even use all fat free cream cheese next time, because with the sugar added you can't even tell the difference!

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mommycook

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Homer City, Pennsylvania, USA

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Reviewed: Jan. 19, 2009

I needed a quick dessert for last minute company I was having over last night so I made this cheesecake and got great reviews! I put cherry pie filling on top and everyone could not believe it was no bake. It came out creamy and not very sweet. It set very well. I loved this cheesecake and it is a must try for last minute get togethers!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 20, 2008

I used the recipe (without apples) as a foundation for a Kona Chocolate Cheesecake and it turned out great. This quick and easy recipe made it look like I slaved in the kitchen.

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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 5, 2008

Thank you for sharing this recipe. My Mom used to make it all of the time. Make sure you mix the cream cheese and sugar for 5 minutes plus. This will help work out the grainy texture. And if you want to put it in an 8 1/2 x 11 pan, it works out great! I mixed together 2 cups of graham cracker crumbs, 1/4 cup sugar and 1/2 cup butter to make my crust. It fits perfectly! No worries about 5 lbs of stuff in a 10 lb bag! Woo Hoo!!! Oh, and it taste wonderful if you are looking for a lighter version of a cheesecake.

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JASMINEALAINE

Cooking Level: Expert

Home Town: Holton, Kansas, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Mar. 29, 2008

I have use this recipe for 15 years I got it from philly cream cheese box way back when and I have seen it in numorus magazines as well

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SLW1

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Reviewed: Feb. 8, 2008

YUMMY I used rice krispies to make the crust since my kids ate my graham crackers the cereal actually worked quite well will make again

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MEOW218

Cooking Level: Intermediate

Home Town: Summerfield, Prince Edward Island, Canada

Living In: Edson, Alberta, Canada

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Reviewed: Feb. 2, 2008

I made the filling times 1.5 and it was perfect for a 9x13 pan. I also added 1.5 tablespoons of lemon juice to the mixture and topped it with cherries. It was great. My husband took it to a men's wild game feed and there was none left!

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Hollyhocks

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Reviewed: Nov. 6, 2007

I just made this for a friend's birthday and although it was a bit too sweet for me everyone else loved it (I'll cut the sugar in half next time). I made a couple changes: instead of the pie filling I folded in 1 cup blueberries, made my own crust (1 1/2 cup graham wafer crumbs, 1/3 cup melted better), used a square 8x8 deep glass pan. The berries I used were frozen, I partially defrosted them and even with the extra liquid the cake still firmed up quite well with a fun purple swirl throughout. Super easy and tasty, will definitely make again!

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heather joy

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Sep. 28, 2007

I used a 6 oz graham shell and the cream cheese mixture filled it level with the top of the crust. I also used regular sugar and it was fine. Will definitely make again with different toppings.

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kwolff

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Reviewed: Sep. 24, 2007

This is a very easy recipe. I made two of these and they were both gone in just minutes. I will definitely be making these more often. Great recipe!

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DITSYDEB

Cooking Level: Expert

Home Town: Walbridge, Ohio, USA

Living In: Northwood, Ohio, USA

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Reviewed: Sep. 17, 2007

Great cheesecake! I'd never made a cheesecake that didn't need to be baked, but to tell the truth, I like this one more. It's so creamy (even though I used low fat cream cheese) and was so easy to make. I topped it with fresh peaches and it fit my 10 inch pie plate perfectly. Next time I'm going to try it with a different flavored extract because I'm not really a fan of vanilla flavoring. Thanks for the recipe!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Jun. 12, 2007

This dessert was quick easy and delicious my family loved it

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cslim

Cooking Level: Expert

Living In: Detroit, Michigan, USA

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Reviewed: Nov. 29, 2006

very easy and quick. will be very good for summer.

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tina

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2006

I really, really like this dessert and think makes an excellent autumn dessert with the apples. That said, there are many varieties that could be made. I have made this with both peaches and cherries. The first time I made this, I made it with a cooking group and there was some discussion about whether to use powdered sugar or reg. sugar. The reg. sugar gave the pie a grainy quality. The second time I made it, I used powdered sugar and used less, I think it was 3/4 cup.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Aug. 2, 2006

Though I wont compromise on the crust next time this still turned out beautifully. Two of my sister-in-laws were sitting on my deck waiting when we arrived home Sunday afternoon. I was distracted by talk as I made this and inadvertantly put the blueberry filling in first so I used only 1 package of cream cheese and whipped it as well as I could to make it light and increase the volume. It spread so easily; no one was the wiser and couldnt believe how delish it was for how easy it was to make... I didnt even have to write out the recipe for them! Thanx!

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kathleen

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Jul. 17, 2006

As I was topping my pie w/ the apple pie filling, I wondered how come my store bought graham cracker pie shell was soo much bigger than other reviewers as it had no problems in holding all the fillings....then it occured to me that I had forgotten to mix the cool-whip into the cream cheese mixture. LOL It was too late to add it then so I had to leave it out. I grated some fresh nutmeg & fresh cinnamon & sprinkled that over the apple mixture & then drizzled some caramel over top. I garnished the pie w/ some of the cool-whip I had neglected to add to the filling & sprinlked just a bit more nutmeg on the puffs of cool-whip.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jul. 17, 2006

A great, easy summer dessert! Based on reviews I bought two crusts and was able to make two small pies from the recipe. I used confectioner's sugar and added a carmel drizzle to the top. Very good and will make again, thank you!

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ACFROGG

Cooking Level: Expert

Living In: Greeley, Colorado, USA

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Reviewed: Jul. 14, 2006

This was a great no bake dessert!. I used a store bought shortbread crust that I spread with a little homemade strawberry freezerjam. Then filled it with the cream cheese mixture. To which I added lemon zest. Then I tpped it with more strawberry jam. I also used reduced fat cream cheese and light Cool Whip. The result was a wonderful cool summer treat that I will make again! Oh, with the extra that didn't fit in the crust I spread it on half a graham cracker, topped it with the other half and put it in the freezer. Like a little ice cream sandwich! Thanks!

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