Reviewed: Nov. 24, 2011

OH.......MY.......GOODNESS!!!!! This is my now-favorite pie. Made this pie in "Shortbread Crust" recipe by Silly Rabbit. Served at Thanksgiving with twelve people tasting it. It was unanimously loved. Had to make a second pie! It wasn't too sweet either. It seems to have the correct balance. Thank you for this recipe!!!

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3 users found this review helpful

Reviewer:

Penny

Cooking Level: Intermediate

Reviewed: Aug. 27, 2011

Perfect recipe for people watching their sugar intake. I made this last night with a couple of subs: 1/4 cup Splenda and only 6-8 oz of Lite Whipped Cream. Used 8oz real cream cheese and whipped it all up with a spatula. Poured into a pre-baked pie shell and let sit for about 4 hours. If I figured it out correctly, there is no more than 7 carbs per slice (6 slices per pie). A perfect light dessert that satisfies the sweet tooth but doesn't blow the carbs out of control. Think I will add a package of SF instant pudding mix to the filling to change the flavors around. Will see what happens but if it turns out good, have found my new go to dessert recipe for the diabetics in my family.

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Reviewer:

Kymberlie2873

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Jul. 14, 2011

My mom used to make this for us all the time when we were kids. I make it now for my family and it is super easy. My only change is that I add 1 tablespoon of pure vanilla extract while it is mixing. Great for a quick dessert.

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3 users found this review helpful

Reviewer:

LTLBITZ

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 3, 2011

Gosh, how easy is this?! I did process some bananas and blended those into the cream cheese/sugar mixture before adding the whipped topping. Looked like enough filling to do two of the pie shells, so I went for it. They were not quite full but by the time I added the strawberries (strawberry/sugar blend) you really couldn't tell. Simply delish!

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Reviewer:

gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA

Reviewed: Jun. 20, 2011

Super light and scrumptious! Great summer treat!

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1 user found this review helpful

Reviewer:

awharmby

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Charlotte, North Carolina, USA

Reviewed: May 22, 2011

SO easy and delicious. I put cut up strawberries on top.

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Reviewer:

enagle

Reviewed: Apr. 24, 2011

Easy! Yummy! Not a *high dollar* fancy cheesecake , by any means ... but a yummy, down home kinda desert.

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Reviewer:

Carrie

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Sumter, South Carolina, USA

Reviewed: Mar. 27, 2011

Great! Added little more cream cheese and less whip cream, it turned out perfect. Instead of sliced strawberries..I made my own fresh strawberry sauce. I took 1 cup of fresh (or frozen) strawberries, added a few tablespoons of cran-apple juice (or whatever kind), a few tablespoons of honey and a tsp of cornstarch. Simmered in a small pot on low for about 15-20 minutes. Refrigerate and spoon over cheesecake when ready. It was SO tasty and better than most restaurant cheesecakes. I think next time I may try light cream cheese and light Cool Whip for a slightly healthier version =)

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Reviewer:

SHODDING

Reviewed: Mar. 7, 2011

I used to make this all the time... I love it! In fact, I like it even better than the baked variety. Try adding a little fresh lemon juice... it really adds something.

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Reviewer:

Karalyn

Cooking Level: Intermediate

Reviewed: Feb. 16, 2011

Can't get much easier than this one. I prepared the filling and then put it into mini graham crusts for my kids. Topped with fresh strawberries (yeah!) and blueberries, my kids loved that I made them individual and didn't care that it wasn't "real" cheesecake. This is an easy dessert that can be prepared ahead of time and topped in so many different ways.

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1 user found this review helpful