pretty good, will make again.

no flavor what so ever. Needs maybe a fruit topping or something but the texture is way to heavy.

5 star for taste, 4 because I had to follow MFGriffins changes. Double the cream cheese, mix in pudding, add milk and disolve Jello in 1 cup boiling water. I used an extra large pre-made shell. It was just the right amount of filling. I used lemon jello and lemon pudding, but I want to try other combo's. It's not real cheesecake, but for a quick no bake pie it's wonderful. I would even try it with regular ingredients if sugar free isn't needed.

it was good for sugar free. but ONLY USE HALF THE JELLO!!! it gives it a really strong tase. I added some cheesecake pudding. But I thought it was good. a little lumpy. maybe my fault.

This was good, as far as low-sugar cheesecakes are concerned. I am really not a fan of artificial sweetener, nor is my stomach. So I wanted to find a cheesecake that didn't use too much fake sugar. I found this, and because I am watching my carbs (not just sugar) I made a crust out of finely chopped pecans and melted butter and pressed into a pie pan. Also, I doubled the cream cheese and halfed the jello and I couldnt imagine using more jello than I did. The consistency was JUST right as I did it. Lastly, if you aren't a fan of lemon, use another flavor. I didn't care for the sourness, but may have liked it more with strawberry or even lime. Worth a try!

It is pretty good for a sugar free treat. It does have a bit of a jello taste. I did the recipe exactly as written. I plan to keep the recipe but next time I will use more cream cheese and maybe whipped packets instead. I could taste the coolwhip. Enjoy.

Eh...it was a bit bland for me. I used a 3 oz box of sugar free lime jello so maybe that's why it was lacking in the flavor department. Also, it wasn't as creamy as I was hoping - more like a whipped pie than cheese cake.

This recipe was great. I did do sugar free strawberry jello instead and made the crust from sugar free shortbread cookies. I put some strawberries on top and My family couldn't tell that it was sugar free. Now I have a guilt free dessert for the summer. Thank you all for the hints!!

this was a great dessert. I added a little extra cream cheese and used sugar-free raspberry jello instead of the lemon. I also made my own whipped topping with heavy whipping cream and Splenda. It was a hit!

I made this for my diabetic father- in-law for a family gathering. He liked it and so did everyone else who tried it!! I did add an extra low fat cream cheese, but that was the only change I made. Good recipe for company who are watching their sugar intake!

I looked on some of the "remakes" that others did and incorporated those. It was good but I am going to use 2 boxes of cheesecake pudding next time to give it a familiar taste...this one tasted too much like lemon and cream cheese. Overall...well worth making again for someone that can't have sugar. ALSO for a true sugar free recipe...use sugar free cookies instead of graham crackers...it tasted great!

I went with a few suggestions from the previous raters and it was very good for a no bake sugar-free cheesecake. I used two packages of cream cheese, no cinnamon, and what seemed to be a smaller box of lemon jello light. The only thing I would still change for next time is to try it with real whipped cream instead of Cool Whip... that would make it perfect, because the Cool Whip does have a bit of artifical taste and that was my only complaint. I only gave this 4 stars because I did make those changes, but everyone I served it to really loved it and my diabetic mother-in-law was very very grateful I found the recipe, now she can have dessert on special occasions too!

Husband and brother-in-law are both diabetic and I made this for Sunday dinner dessert. They both liked it but agreeded it is not a cheesecake. We decided to call it 'Lemon Fluff'. I used 2 small jellos with the cup of hot water and 2 cream chesses. Will make again. Brother-in-law is really hard to please and he really liked this one.

The texture was too much like jello. . . . not what I was looking for. However, based on some of the other suggestions, I came up with the following: 16-oz fat-free cream cheese; 1-pkg (1-oz) sugar-free instant cheesecake pudding(or vanilla); 3/4-c fat-free milk; 1-pkg (.3-oz) sugar-free lemon Jello; 1-c boiling water. 1. Beat cream cheese until smooth. Add pudding mix and beat to incorporate. Slowly add milk, mixing thoroughly. Don’t worry about small lumps; the hot Jello will work them out. 2. Combine the Jello and boiling water, mixing to dissolve. 3. Slowly pour the hot Jello into the pudding mixture, beating continuously. 4. Pour the filling into the crust and refrigerate until firm, about 2-3 hours (over-night is best). For those who can have the sugar and fat, and don't enjoy the artificial flavor, just use full fat and sugar ingredients. I'm sure that'll taste even better!

I made this for my husband who has lost 80 lbs so he could have dessert with the rest of us. He loved it. He would not try it when I made it with sugar free cherry. It was good, but like another reviewer I think 1 3 oz pkg of jello is enough. I made it in a prepared round graham cracker pie crust eliminating the hardest part of the recipe. I will continue to try other flavors. It is a real keeper!

Lovely, light, guilt free dessert! My only changes were to use a small box (.3 oz) of lemon gelatin rather than the .6 called for in this recipe,...and I used a prepared graham cracker pie crust for convenience. Results were excellent. I will make this again.