wonderful recipe for a no bake cheesecake!! I did substitute used 2 pkg cream cheese 1\2 cup sugar 6 oz. whip cream and 1 tbsp. vanilla. I also added chocolate chips to the top. I even had to give out the recipe it was so good. will make again
This is my number one choice for cheesecake! I had a recipe before I made this one but lost it. Here is my suggestion: I do make mine with the 1/2 cup sugar and 2 pkg cream cheese- everyone is saying it doesn't fit in the pie plate.... well!!!! My recipe I had you made it in a little square 9x9 dish!!!!!!! It is so perfect. The crust I use is what makes the recipe absolutely delicious- 1c flour 1c sugar 1/2 c chopped walnuts 1 stick of butter you just bake that for about 10 minutes. It is way better than graham cracker crust.
I liked this but my husband didn't. Due to ingredients on-hand I made adjustments; used FF cream cheese 16 oz.; 4 oz. ff cool whip and 4 oz. low fat cool whip; 2-3 T lemon juice; 1 tsp. vanilla.
Excellent! I doubled the cream cheese and increased the sugar as advised from other reviews. The second time I made it I spread a thin layer hot fudge on the bottom of the crust before adding the filling. The strawberries are a great addition too!
Perfect alternative to a traditional baked cheesecake! It is SO EASY to make!!! Per the advice of other reviewers I added 2 8 oz packages of cream cheese and increased the sugar to 1/2 Cup. I also added 1 tsp of vanilla. I used a ready-made chocolate crust rather than graham cracker and garnised the top with fresh halved strawberries. It looked pretty and tasted great! I brought this to a luncheon and it was a huge hit.... gone in 5 minutes... I had many requests for the recipe!
The easiest yummiest no-bake cheesecake I've come across. I've made this multiple times and always double the cream cheese (Philly brand every time) and increase the sugar. I top the pie with sliced fresh strawberries in a strawberry glaze (which I find in the produce department at the store). Truly awesome!
I give this 5 stars because it's a great base recipe! The only change I made was that I used 2 lite Philidelphia cream cheeses and 1/2 cup sugar. It made a little more than would go in the crust so I just put the leftover in a parfait cup with some of the cherry pie filling I put on top of the pie. Make sure you don't use a mixer to fold in the cool whip, fold it in by hand. Also, it is critical for the flavor for it to be chilled for the amount the recipe states. The flavor is much better that way. My husband said he liked this pie much better than a dense baked cheesecake. I think I agree although I don't think I would pass up either!
I ate a piece of the cheesecake right after making before it had cooled for 4 hrs and I didn t think it was impressive. The next day however we ate some cold and it was delicious! I did add an extra package of cream cheese as suggested and cup of sugar. It was really fluffy and held together great. I served some to my parents and they immediately said they wanted the recipe. Very good I will make again next time I will try low fat cream cheese though!
Great dessert and very quick prep time. After reading other reviews and because we don't eat as healthy as we should...lol increased Cream Cheese to 2-8 oz packages (instead of 1) increased sugar to 1/2 cup and added 1 tsp vanilla. Then added just a little more vanilla and sugar to suit our tastes. This is so much easier than baking a cheesecake and really does have the cheesecake flavor just not as heavy as far as the texture. Thanks Adora!
