Reviewed: Oct. 10, 2008

Very good and easy to do!

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massimo


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Reviewed: Sep. 30, 2008

This is great as no-bake cheesecake goes. I'm more of a NY girl, but this works in a hurry. Just be sure to add a little lemon juice. It's super sweet and you need the lemon to take some of the edge off.

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motty

	Cooking Level: Intermediate Home Town: Vernal, Utah, USA Living In: Salt Lake City, Utah, USA
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Reviewed: Sep. 24, 2008

pretty good, super easy (my husband could make it without burning the house down). i had an abundance of nilla wafers, so i used them for the crust and left out the sugar, good way to cut back.

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priscilla

	Cooking Level: Intermediate Home Town: Sacramento, California, USA Living In: Manhattan, Kansas, USA
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Reviewed: Aug. 29, 2008

This was really a very delicious cheesecake. Probably the best one I've eaten since I started baking. The taste was just right: not too sweet, nor too sour. I recommend it!! Although, my only advice would be using a large bowl when mixing, so that everything doesn't go flying out of the bowl! And since I don't like cherries, I used strawberries. Came out pretty good. Yumm!

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shortii_x08

	Cooking Level: Beginning Home Town: Puebla, Puebla, Mexico Living In: Chicago, Illinois, USA
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Reviewed: Aug. 26, 2008

Excellent old recipe and so easy. My grandmother made this all the time for special occasions. Not a single drop left. She gave me the recipe and I make it for holidays. Always gets rave reviews on it. The only difference is that I buy the graham crackers in the box & my grandmother rolled them out and used more butter so they would press together easier. Great recipe and very rich.

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CASSIDY4640


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Reviewed: Aug. 25, 2008

Very good recipe. Made them yesterday & everyone loved it. I used splenda in place of sugar, reduced to 3/4 cup. I used cool whip instead of whipped cream. Will make it again. thanks for sharing.

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justcakes


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Reviewed: Aug. 8, 2008

I really was not impressed with this. The crust was crumbly it should have been baked before the mixture went in. The taste of whip cream was too powerful, very dissapointing.

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ANGELAKOMLJENOVIC

	Home Town: Sexsmith, Alberta, Canada
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Reviewed: Aug. 4, 2008

I have been making this cheesecake for years except instead of whipping cream I use a tub of cool whip, tastes wonderful and every body loves it!

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luv2cook


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Reviewed: Jul. 26, 2008

Awesome cheesecake! Very easy if you just use a premaid crust too!!!!

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Kasia


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Reviewed: Jun. 27, 2008

Easy as pie!

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Crabbcakes

	Home Town: Severna Park, Maryland, USA
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Reviewed: Jun. 17, 2008

It's pretty good. I would like a thinner but firmer crust. Next time I'll add more butter. I used fresh strawberries instead of cherry pie filling. For a no bake cheesecake - it was really good.

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Allison

	Cooking Level: Beginning Living In: Vancouver, British Columbia, Canada
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Reviewed: Jun. 15, 2008

Having just made this, I can honestly say it's the best 'none back' cheesecake I've tried in a long time. However, I changed the base from Graham Crackers to Gingersnaps as I dont like the Graham crackers, I find they dont give the base a nice crunch.

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CJay


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Reviewed: Jun. 1, 2008

Mmmm mmmm!!!! This is so light and perfect for after a big meal. After trying several other no bake cheesecake recipes, I have finally found one to stick with. I used the blackberry filling instead with awesome results!!

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firelady


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Reviewed: May 9, 2008

made this for my sisters cooking competition in school, very fluffy! i used oreos instead of graham cracker and made them into mini cheese cakes, they looked cute =o) decorated them with sprinkles ad betty crockers chocolate frosting. btw and she won the competition yay *<=o)

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Vanilla Icing

	Cooking Level: Expert
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Reviewed: May 4, 2008

Great recipe, my husbands favourite dessert! Although I did use 1/4 cup more butter in the crust because it was not sticking together well.

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KateJager

	Cooking Level: Intermediate Living In: Ottawa, Ontario, Canada
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Reviewed: May 1, 2008

Very Tasty and quite easy! The crust however seemed to be kind of crumbly and maybe not quite enough. I think I'll make another half again of the crumb crust next time.

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Mary


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Reviewed: Apr. 20, 2008

This got good reviews from my husbands co-workers and was super easy. (I confess, I used a tad more cream cheese than it called for, I like my cheesecake to taste cheesey!)

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MrsCdnFrog

	Cooking Level: Intermediate Home Town: Napanee, Ontario, Canada Living In: Hamilton, Ontario, Canada
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