Best No-Bake Cheesecake Recipe

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Most Helpful Positive Review

Dec 07, 2003

I thought this recipe was very easy to make. I didn't have any trouble getting it to get thick. I did make a couple of adjustments. I increased the sugar to 2/3 c. and added a little bit of vanilla. I love the graham cracker crust so I made it extra thick. I also make it in a 9" square pan. It was delicious!! For those who had trouble getting it thick, make sure that you have "heavy" whipping cream.

—Mayflower8890

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Most Helpful Critical Review

Dec 07, 2003

followed this receipe to a T and after I added the whip cream, the whip cream did not get stiff, beat it for over 1/2 on high speed it remained just thick. I really think something is wrong with this receipe. I think the cream cheese and sugar should be beaten separtely and the whip cream whipped until stiff in a separate bowl, and then after the whipped cream is stiff add it to the cream cheese mixture. would like your comment

—PATTIECAT

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212 Ratings

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Oct 31, 2006

This was the BEST no bake recipe I have ever found. I made this in no time at all ..over Christmas and have not stopped making it! Never any problems with it not thickening, it is a tasty treat every time I have made it.

—Catseye32

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Jul 08, 2005

I just love this recipe and so does the rest of my family. I have used it so many times I have memorized it. I have a few quick tips for it though. #1 whip the cream first before mixing, #2 use 2 TBL spoons of vanilla and less lemon. #3 double the sugar amount, #4 serve a day later after it has time to sit it gets a really great texture

—JACQUELYNCORN

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Mar 01, 2007

I've made this recipe twice now, with great success each time. The only thing I changed in the recipe was that I used a container of frozen whipped topping from the store instead of the whipping cream, and I added extra cinnamon (my favorite spice) and 2 540ml cans of filling as I could hardly taste the 1 can of filling the first time I made it. I always use a 9x13 pan for this, and the crumb mixture is just the perfect amount. This easy and delicious recipe too me 28 minutes to make, and I plan to use this as a base for a recipe I've been concocting in my mind.

—stickbugg

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May 02, 2007

OK so this was pretty good. I took it to work and got a few greats and a few its ok but a bit too fluffy/soft. I thought that this would be good for hot weather so that the oven doesn't have to be turned on. However, this is not something that can sit out for even a 1/2 hour, IMO. I would think that gelatin, jello or maybe even instant pudding would add to the stability or maybe the dreamwhip solution some have mentioned. Bottom line is the flavor was good only change I made was a little vanilla and a bit more sugar. ****** UPDATE I had some leftover so I stuck it in the freezer then pulled it out 2 days later. Once it completely thawed in the fridge the texture was better and the flavor too - now I' m not sure if it was the freezing or if ageing - maybe try making this more like 2 days in advance and perhaps storing in the freezer a bit. I’ll give this one another whirl. PS - I served the cherries on the side did not top with them, thought it would be too soft to hold them originally.

—ally82

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Aug 24, 2006

The taste is very good, there's no doubt about that. BUT no amount of chilling got the cake to form - I resorted to freezing it and thawing for a bit before serving. Any ideas on how to make this good recipe great?

—bakester

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Dec 07, 2003

My daughter and I made these for dessert, and after taste testing the mixture, found it to be a little too bitter and added another 1/3 cup sugar......that made all the difference!!We served them in individual shells, and ended up with 12, they were very good and sooo easy, thanks for the recipe.

—BELLO

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Nutrition

Calories
459 kcal
23%

Carbohydrates
35.8 g
12%

Cholesterol
109 mg
36%

Fat
33.9 g
52%

Fiber
0.6 g
3%

Protein
4.6 g
9%

Sodium
236 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best No-Bake Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 459
Calories from Fat: 305

% Daily Value *
Total Fat 33.9g 52 %
Saturated Fat 20.7g 104 %
Cholesterol 109mg 36 %
Sodium 236mg 9 %
Potassium 152mg 4 %
Total Carbohydrates 35.8g 12 %
Dietary Fiber 0.6g 3 %
Protein 4.6g 9 %
** Sugars 14.9g
Vitamin A 27 %
Vitamin C 4 %
Calcium 9 %
Iron 10 %
Thiamin 5 %
Niacin 10 %
Vitamin B6 4 %
Magnesium 4 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.