Reviewed: Dec. 4, 2010

This cheesecake is a good start to something amazing. Instead of graham crumbs, I used oreo cookie crumbs and made the crust according to the directions on the box. I doubled the sugar to 2/3 cup and used 1 tsp. lemon juice and 1 tsp. vanilla. I then added 2 cups of pureed frozen berries (measured frozen) and omitted the cherry pie filling. This cheesecake was light and fluffy and absolutely delicious served slightly thawed. The biggest problem was that it melted as soon as it warmed up! Next time I will try the recipe as is and see what happens.

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Reviewer:

KMayuk

Cooking Level: Intermediate

Reviewed: Nov. 7, 2010

I have made a similar no bake cheesecake, but I beat lemon jello into the cream cheese, then add whipped topping. It makes a light, fluffy cheesecake like dessert without all the fuss of baking. I've added blueberries, cherries, strawberries, and other fresh fruits for variety.

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Reviewer:

katerina111

Reviewed: Oct. 23, 2010

Absolutely amazing! My whole family loved it 4th of July, still getting requests for recipe or for me to make it. I made them in the mini, individual shells. For Labor Day, I doubled the fresh lime jusice, and they were Key Lime Pie Cheesecakes. You gotta make these. Freeze them, then defrost. Thx for the great recipe!

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Reviewer:

nky_lisa

Reviewed: Oct. 2, 2010

I did what a lot of others did - 2/3 cup of sugar, double the amount of cream cheese, and half of the whipped cream. I used fresh lemon juice as well. The cake came out fabulous. I'd recommend freezing it for the first half hour then putting it in the fridge - mine set perfectly and was SO SO SO tasty with the adjustments.

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8 users found this review helpful

Reviewer:

crissyw

Reviewed: Sep. 27, 2010

This is a very simple very good quick no bake cheesecake. I also used a ready made pie shell, however, I used 1 inner package of dream whip which I prepared myself (and added 2 tbls of powdered sugar and 1 tbls vanilla to) and threw that in the freezer INSTEAD of a pint of whipping cream. While that was chilling, I whipped 2 room temperature packages of light cream cheese with 1/3 cup of powdered sugar and 1 tbls vanilla and the lemon juice. The key is to really whip the cream cheese smooth before adding the whip cream. This set up perfectly, was amazingly thick and creamy and had great flavor. My daughter LOVED it!

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Reviewer:

brockpa717

Reviewed: Sep. 19, 2010

This recipe was awful. Lumpy, flavorless goop. I should have read the reviews prior to wasting my time.

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Reviewer:

Kathleen

Reviewed: Sep. 15, 2010

This recipe is dreadful! There was so little right with it that I won't bother listing what was wrong. save yourself the hassle and find another recipe.

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Reviewer:

Suzielou

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

Reviewed: Aug. 28, 2010

My BF made this cheesecake for me as a surprise for my birthday. He had never even heard of a spring form pan before! He followed the recipe exactly, and it was awesome. Everyone who I was kind enough to share a slice with loved it. Thanks for sharing the recipe :)

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Reviewer:

Puck

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 24, 2010

The problem with the recipe is that the whipping cream is twice as much as you need. The DreamWhip recipe on the box is exactly the same as this one except it only calls for 1/2 pint of DreamWhip (or 250 ml) . . this recipe says to use 500ml or a pint. Try starting with 1/2 the amount and continue to add to taste/texture. Whipping it beforehand is a good idea. I agree with adding a bit more sugar and vanilla to the cream cheese as well.

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Reviewer:

Jenny Spends

Reviewed: Aug. 6, 2010

I have tried this recipe twice, the first time round it was runny. The cream cheese and whipping milk did not mix well at all. It was liquid with bits of cheese floating around. I dump it in the freezer and ate it as ice-cream. Taste was great tho. I tried it again after reading all the reviews and this time the texture was excellent. I live in Singapore its hot and humid here so what I did was to beat the whipping cream till stiff in a frozen bowl and put it in the fridge and did up all the rest of the ingredients before I fold in the stiff whipping cream with the cream cheese mixture. I mix well it real well to avoid getting lumps of cream cheese+sugar and plain tasting whipping cream.

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