love this recipe,its easy to make and it taste so good.i must admit i skipped making my own crust.Ive made this recipe twice,first time i couldnt get the filling to harden.so i figured its probaley becaue the filling was too much for just one pie crust.so the second time i bought two pic crust and after leaving the pie in the refrigerater for a few hours it actually stayed in place.

Perhaps adding a bit of unflavored gelatin will make the cheesecake firmer. Followed the recipe and added a bit of lemon rind to the mix...i tasted the batter and it's great can't wait for it to set.

Recipe so easy to do love it! Just finished making it and Im sure it will be a hit!

cheesecake nonbake

i cant wait to try this recipe,its so simple to make but its looks yummy....

Has no one ever made or eaten a no bake cheesecake before? They don't set like a normal cheesecake, more like an extremely thick pudding in consistency than cheesecake.

the cake set perfectly - impatient, i decided to fast-freeze it in the freezer first for about 15 mins and then left it to chill in the fridge. add more lemon juice if you prefer your cheesecake to be more tangy in flavor. easy and delicious dessert to prepare.

I made this exactly per the recipe (actually I doubled it) and it turned quite well. A few notes: 1. As a no-bake cheesecake it is less cake like and more creamy...still tastes great though. 2. You MUST use freshly squeezed lemon juice. The kind in a bottle has added water and is not strong enough to thicken the filling.

I agree with the 'did not set up' comments. It took days of refrigeration before it became easy to slice and maintain a shape. I like the idea of making it in ramekins, that would be a nice individual desert and not be embarrassed about it's shape.

Turned out great! Very easy and it tasted really yummy. My husband said it was the best no-bake cheese cake he had ever eaten. The only deviation from the recipe was that I did not use all of the condensed milk, I added it to taste since I tend to like my deserts less sweet. I probably used about 12 ounces of the milk. It set up really nicely so I am not sure what problems the other reviewers had.

Not worth the time or money. Although tasty, it never set up despite having been chilled for 8 hours. It was like melted ice cream. Does anybody test these recipes? This is not the first time I've made one of Ms. Stuart's recipes that turned out like crap.

The cheesecake did not set completely as a cheesecake would be expected to. It's pretty good tasting, but it would've been better in ramekins - I could then serve the cheesecake without having to cut it/spoon it out. We'll eat this one, but I won't make it again.

This cheesecake filling is so delicious! I used a Fannie Farmer recipe for my gram cracker crust because it used less butter. I did a step by step photo tutorial on my blog http://theembellishednest.wordpress.com/2011/02/20/no-bake-cheesecake/

I tried this reciepe but it wouldn't solidify in the middle. I had added a chocolate marble swirl but i don't think that should matter. Any ideas why it stayed so soft? I even had it in the freezer for 1 hour before I served it but that didn't help. It still tasted great and everyone loved it, but it was served in a cup with a spoon!

There is just no comparison between freshly made , buttery, tender, sweet graham cracker crust and the premade crust. It's worth the extra few minutes.

to save time,why not use premade graham cracker crust ? Maybe I am just lazy,expecially in warm weather.

Philadelphia Cream Cheese has a low fat version that's really good. It's called Neufchatel and has a 1/3 less fat. They also have a non-fat version but I haven't tried it and I'm not sure it would work in this recipe. Sometimes it's better to follow the original recipe and just eat less of it.

Hello there! Is there any cheese brand that anyone can recommend? Low fat cheese would be best :)