Reviewed: Nov. 23, 2009

Very good, almost the exact recipe my Grandma uses. I used dream whip instead of cream for a lower fat version. It was wonderful and tasted just like my Grandmas!!!

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lannysmomma

Cooking Level: Intermediate

Living In: Lewis Center, Ohio, USA

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Reviewed: Nov. 18, 2009

wonderful! so rich n creamy.

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paisleybutterfly

Cooking Level: Expert

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Reviewed: Nov. 16, 2009

This was my first time making cheesecake & it turned out really good. I used 12oz of cream cheese & 1/3 cup sugar because other reviews said it wasn't thick enough and was too sweet and my cheesecake turned out perfect. I left it in the fridge 6 hours and didn't have a problem with it being too soft. I will definitely use this recipe again & will probably make it a few times during the holidays.

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KatrinaAlice

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Reviewed: Nov. 16, 2009

I did this with light cream cheese, half & half cream and with Stevia. My husband (a dessert lover) totally loved this! It was a bit runny but the second day it was stiff enough!

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Jo's Kitchen

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Nov. 14, 2009

**I noticed someone else commented that it was runny. The instructions say whisk in "whipped cream". You have to whip the cream before you add it to the cream cheese mixture. Anyhow, I am always a little uncertain about no bake desserts. But this one is every bit as good as any baked cheesecake that calls for 30 different ingredients. It's as good, as it is simple.

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lia

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Reviewed: Nov. 14, 2009

Delicious and easy!

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Carrie

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Reviewed: Nov. 12, 2009

1 star for easy, 2 stars for super tasty, no other stars for having to cut down on the sugar (do this if you dont like your desert super sweet) and the real problem with it was that the cake was extremely runny in the end. I m going to make it again but this time will beat the cream first and maybe add some whipped cream stabilizer and only then add the cream cheese into the mix. Hope this will fix the problem so we can really enjoy this recipe.

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fakeymcfake

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

Delicious! Very sweet. I doubled the recipe and used two bags of frozen blueberries as the topping. I heated them in a pan on the stove with a little sugar You probably don't need to add sugar because it is already very sweet.

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Lisa

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Reviewed: Nov. 2, 2009

Easy and delicious!

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Susie Q

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Reviewed: Nov. 2, 2009

I loved how easy this was! I made it for Thanksgiving, and there wasn't any left..so I had to make another one for my husband and I, because he complained his Thanksgiving peice wasn't big enough!

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misskat22

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Reviewed: Oct. 28, 2009

MMMM, this was so good. I made it for my husbands birthday. He is normally not a sweet eater but he really enjoyed this.

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ADEVANS

Cooking Level: Intermediate

Home Town: Rochester, Pennsylvania, USA

Living In: Hampton, Virginia, USA

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Reviewed: Oct. 28, 2009

Cut down on the sugar and mix a little fruit jam in with the cream cheese. Be sure to fold the softened cream cheese in with the whipped cream rather than beating it together because the cream will un-whip and the cheesecake will be extremely runny.

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WendyB

Cooking Level: Intermediate

Living In: Arad, Muharraq, Bahrain

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Reviewed: Oct. 17, 2009

This recipe is PERFECT the way it is. Tonight I tried it with the sweetened condensed milk, and it is really, really, REALLY sweet. It's still quite tasty, but not nearly as creamy and smooth as this cake is with the whipping cream. This is our go to cheesecake recipe and we LOVE it!!!

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BYU-I-Graduate

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Reviewed: Oct. 4, 2009

I have made this recipe several times over the past few months, and every time it has been gone in minutes! Everyone seems to love this, even my hubby who doesn't eat desserts. I also made a 'Key Lime' variation by adding a bunch of lime juice and lime zest to the cream cheese mixture. Due to the extra liquid from the lime juice, I used half the recommended amount of vanilla and mixed in extra powdered sugar until it seemed thick enough. Super tasty, especially with some candied lime slices on top.

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reeseableth

Cooking Level: Intermediate

Home Town: Sussex, New Brunswick, Canada

Living In: Lethbridge, Alberta, Canada

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Reviewed: Sep. 23, 2009

YUM! YUM! YUM!! I used strawberry filing instead of cherry - delicious! I received one complaint that the filing took over the taste of the cheesecake so maybe less filling or more cheesecake mix next time. I was nervous about the crust but the way it turned out and ctumbled was great.

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jennacb

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Reviewed: Sep. 22, 2009

I followed this recipe to the T but substituted strawberry filling for cherry, and everyone loved it! It was gone in one day.

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olya2011

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Reviewed: Sep. 17, 2009

I made this cheesecake a week ago and only 2 pieces are gone so I guess it wasn't a hit! I def would NOT add the lemon juice that was recommended unless you want a lemon cheesecake!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Sep. 11, 2009

Excellant! Easy to make, quick, and ohh so tasty.

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Cindy Lou

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Reviewed: Sep. 8, 2009

way way way too sweet

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beckij

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Reviewed: Aug. 31, 2009

very light cheesecake taste...creamy consistency, sets well in freezer for ~1 hour. used sugar to taste, and added lemon zest and lemon juice to filling mix to make a lemon cheesecake w/ a raspberry puree topping.

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