Reviewed: Apr. 12, 2009

Everyone LOVES this pie!

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4 users found this review helpful

Reviewer:

Tessa

Cooking Level: Intermediate

Home Town: Ford City, Pennsylvania, USA

Living In: Columbus, Ohio, USA

Reviewed: Apr. 11, 2009

This is the best cheesecake I've ever made, I put it in cupcake holders so I wouldn't have to cut it for my class, it worked really well. My teacher loved it, my video didn't even work and I still got 100%! It is really easy to make and very creamy.

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Reviewer:

Mikayla J

Cooking Level: Intermediate

Home Town: New Cuyama, California, USA

Living In: Kersey, Colorado, USA

Reviewed: Apr. 6, 2009

I loved the taste of it, but my crust didn't set up at all - I think next time I will use melted butter/marg. My husband loved it too and was very upset to come home and find I had eaten the last piece!!!

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Reviewer:

squarepear

Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

Reviewed: Apr. 2, 2009

My family loved this. I have always made baked cheesecake which they always love, but they said they liked this even better!

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Reviewer:

kelly Jo

Cooking Level: Expert

Home Town: Woodland, Washington, USA

Reviewed: Mar. 31, 2009

I'm not really a cheesecake-fan but this cheesecake is sooo good and easy, you have to give it a try. I looked at a few other unbaked recipes and only used 1/2 of confectioners's sugar. Many other members reviewed this cheesecake as a bit too sweet, so halving the confectioners' sugar helps a lot because mine wasn't too sweet at all.

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Reviewer:

Dolce-Danielle

Cooking Level: Expert

Living In: Maastricht, Limburg, Netherlands

Reviewed: Mar. 30, 2009

Soooo easy and amazingly delicious. I did these in a muffin tin using Vanilla Wafers as a crust only because they were available. My goal was to have mini cheesecakes I could pack for my husbands' lunch. Worked beautifully. Thank you for sharing. PS; this would be a lovely afterthought as a light dessert following a heavy holiday meal.

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Reviewer:

SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

Reviewed: Mar. 13, 2009

Exceptional light UNBAKED!! cheesecake. I've made a plenty of cheesecakes and this is just awesome! I doubled the recipe plus 1 more 8 oz package of cream cheese to use in a springform pan. Simply great, not too sweet like other people said, this was perfect.

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Reviewer:

jrose

Living In: Hastings, Michigan, USA

Reviewed: Mar. 10, 2009

AMAZING!!! I loved this recipe! it was absolutely amazing! :)

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Reviewer:

[[kayla.jo]]

Reviewed: Feb. 26, 2009

Easy and so creamy delicious!

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Reviewer:

Primo

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Cuyahoga Falls, Ohio, USA

Reviewed: Feb. 26, 2009

This was really tasty cheesecake. I will make it again, the only thing I had a problem with is it didn't settle well. I think you have to leave it longer than 2-3 hours.

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