Reviewed: Apr. 25, 2012

I did not add the cinnamon to the crust. That was the only change I made. This really isn't a bad cheesecake--I really was surprized. Light and fluffy and just sweet enough. I think this would make a great mousse dessert (and lower in carbs) if I were to skip the crust next time and pipe into dessert cups.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 23, 2012

This came out very good and can be made into many different versions of cheesecake so it's good to have in a pinch. I wouldn't say exactly that it's sugar free though because i'm pretty sure graham crackers contain sugar. Very good though and totally recommend for a fun and easy spring/summer dessert.

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Reviewer:

Bonnie

Cooking Level: Intermediate

Home Town: Park Ridge, New Jersey, USA

Living In: Norwalk, Connecticut, USA

Reviewed: Feb. 5, 2012

yum

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Reviewer:

Barbi

Cooking Level: Intermediate

Home Town: Essen, Nordrhein-Westfalen, Germany

Living In: Maynard, Massachusetts, USA

Reviewed: Feb. 3, 2012

I loved this recipe after taking advice from others and adding my own little twist. The only changes I made were replacing the .6 oz lemon gelatin with 1 (0.3oz) box sugar-free raspberry jello and 1 (1 oz) box sugar-free lemon pudding mix and 1-1/2 cups cold fat-free milk. Everything else remained the same, including the 1 cup hot water. I stirred in some lemon zest and a tsp of lime juice to give it a little more "zing", topped it with some blueberries, and it was to die for! My boyfriend loved it so much he licked his bowl!

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Reviewer:

susie

Reviewed: Jan. 19, 2012

I prefer my version of this. I make the jello (lemon is the best) and let it set in a pie dish. When it is set I top it with a mixture of fat free cream cheese, sugar free whipped topping and 1/4 cup Splenda. It is sugar free and diet friendly.

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Reviewer:

lovinglife

Reviewed: Sep. 8, 2011

Not what i expected. It was really more of a jello salad than cheesecake, but it was good for what it was.

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Reviewer:

KERRIDAWAY

Reviewed: Jul. 9, 2011

easy to make and wonderful. I will make this again!

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Reviewer:

Beckye

Cooking Level: Intermediate

Home Town: Cushing, Oklahoma, USA

Living In: Iola, Kansas, USA

Reviewed: Apr. 26, 2011

A gelatin-like consistency just doesn't seem right for cheesecake. If you are looking for something just as easy and much tastier (no gelatin or whipped topping) try No Bake Cheesecake 1 from this website.

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Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Apr. 22, 2011

i tried this since its my fathers birthday and he's diabetic....i was under the impression that they would be amazing but they weren't -that- great. i wouldn't really recommend this recipe

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Reviewer:

vjade

Reviewed: Apr. 2, 2011

While not completely sugar free (unless there is such a thing as sugar free frozen whipped topping that I just couldn't find), I like this one. I used strawberry sugar free Jello instead of lemon. I also blended fresh strawberries into the whipped topping and re-froze it before folding it into the cream cheese and jello mixture. I cooled the jello a little too much so the texture didn't come out quite right, but the flavor was fresh and tangy. I'll make it again, but next time I'll be more careful about the jello, and I'll also cut back the butter and graham cracker a little next time for a little thinner crust.

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