I really enjoyed this cake. To try to cut the number of calories, I opted to make the Filling only and used it as a pudding topped with fresh strawberries. Yum!

I have made this cheesecake several times and my family loves it

More than one recipe I tried but the strength of the cheesecake is not coherent 100%

We love this recipe! Skip the sugar in the crust, mix on low just enough & no more, add chukar sour cherry pie filling on top. Enjoy!!

First of all, the folks in this comment section are dishing out some of the most impressive smack talk I’ve ever witnessed in my life. Sick burn, Carol. Second of all, my mom made this and it didn’t set up. She reduced the lemon juice but only by one tablespoon. She was adding to taste. I was super interested to see that some people are saying the lemon and the sweetened condensed milk react to create a firm texture. I would literally love an example of this reaction in another recipe. It’s super interesting concept, I just want to understand it better without taking another chance on this cake, which was unfortunately, a flop.

I have been reading the reviews, and it surprised me that they differ so much. First of all, as someone said below, there is a reaction between the condensed milk and the lemon juice. You can actually make a lemon meringue pie, using a mixture of just lemon juice and condensed milk as a filling. Second, I suspect that the problem with the runny cheesecakes is that if you overbeat the cream cheese, it becomes runny beyond repair. I used to teach cooking classes, and this was one of the issues we had when making a cream cheese icing. It´s best to have it room temp, then mix it with the flat beater, and only until it softens. If you mix too hard too long that it gets runny, there is no way back, better add a couple of eggs and bake it. I hope this helps.

I loved the creamy centre but I think the crusty base was too thick .. but may have been my miscalculation? Overall a clear and easy recipe to follow !

I too used this recipe to make cheesecake and my filling did not set. Because I made a blackberry compote to accompany the cheesecake that didn't set, I ended up making a parfait cup. I also agree with other cooks that the cake was too tart. I was surprised how bad the cake didn't set for it to be a recipe backed by Martha Stewart. I'll find another and try again this weekend.

This is an amazing recipe! So easy and everyone loved it. The only thing I did differently was that I used three 8 oz. blocks of cream cheese instead of two. That eliminated the runny filling issue completely and it set perfectly in the freezer. Also, the cake remained on the table for well over an hour during dessert with no melting or running. This will definitely be my go-to cheesecake for special occasions.

I make this No-Bake Cheesecake at least 5 times a year. I find it to be delicious and easy to make. This is one of my family's favorite desserts.