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No-Bake Cheesecake

Recipe photo courtesy of James Baigrie

There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without ever having to ask their parents to turn on the oven.

Source: Martha Stewart Kids, July/August 2004
Total Time Prep Yield

Ingredients

Directions

Variations

Skip the crust: use cheesecake filling in a parfait and invent a whole new "layer cake." Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.

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Reviews

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  • hbrown7677901
    13 JUN, 2018
    The ingredient proportions for the crust are a disaster. For a 9-inch pan, 1 1/2 cups of crumbs 9about 150 grams) is sufficient, with 4 tablespoons of butter. The crust recipe here makes a soupy mess! For those in different countries, a reference to sheets of graham crackers is meaningless. It would be courteous to add standard measures such as grams.
    Reply
  • crossett19982445
    13 MAY, 2018
    Didn't set after overnight in the refrigerator. Ended up a sticky, runny mess.
    Reply
  • Boniboo
    13 FEB, 2018
    Total fail. Followed everything to a t. Left in the frig over night never set, it had the same texture as when I put it in the frig. Good taste but never got firm. :(
    Reply
    • bettyruthhelman
      4 MAY, 2018
      Mine too! Never got firm. Disappointed.
  • dancingdogblog
    23 APR, 2018
    This is delicious! I adjusted the base, using half the graham crackers and substituted Almond Flour for the other half. I found that two pkgs of cream cheese were not enough to give the cream cheese enough body to set properly, so I instead of putting it in the fridge, I put it in the freezer and kept it there. Tasted great! The next time I cut the condensed milk by a couple ounces. It was better but the slices do melt on the plate within 15 minutes. Next time I'm going to add mascarpone.
    Reply
  • dianasky2017
    21 APR, 2018
    this recipe worked PERFECTLY! the cut was smooth, the crust was firm, and everyone asked for seconds. the only downfall was that there wasn't enough for seconds! :D
    Reply
  • sugarlulita11
    8 FEB, 2018
    Great overall recipe. I did change the amount of lemon juice to 2 tbsp and my cheesecake sets up nice and firm.
    Reply
  • MOONWOLFWOMAN71
    24 DEC, 2017
    Mixed 1 packet of plain gelatin with hot water until dissolved. Let cool till just slightly warm. Use hand mixer or wire whisk to blend thoroughly. Sets up nice with gelatin. Otherwise was runny.
    Reply
  • Sansb13
    6 DEC, 2017
    The flavor is ok I guess. I left it in the refrigerator all night and it is still very runny. Hopefully the freezer will help firm it up enough to cut. Won’t make again.
    Reply
  • sassarowe
    24 NOV, 2017
    Flavour really nice but mixture a little bit runny. Might use a bit of gelatin next time.
    Reply
  • creaserd
    26 JUL, 2015
    Terrible !!!!! Worst ever. Didn't set up. Never make this again. What a waste of time and ingredients. Very disappointed to say the least. I make cheesecake often and this one is a real dud.!!!!!!
    Reply
    • ALR4947249DW
      25 SEP, 2017
      Made it exactly wasnt happy with the texture think there was too much lemon juice
    • lollolhigmail
      9 OCT, 2015
      Actually its quite good you just didn't make it right.

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