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Five-Minute Four-Ingredient No-Bake Cheesecake

Updated on May 20, 2015
Prepare this delicious (and beautiful!) cheesecake in minutes with a pre-made graham cracker pie crust.
Prepare this delicious (and beautiful!) cheesecake in minutes with a pre-made graham cracker pie crust.

My grandmother passed this recipe down to me when I started my own family. She made the creamiest, most fabulous cheesecakes for church and for every potluck dinner. Years later, as the cook of the family, this is what I make. So if you want this easy recipe for an elegant dessert (for any occasion), this is the one. Perhaps it will become your specialty too!

Ingredients

Together with a pre-made graham cracker crust, these are the only ingredients you will need.
Together with a pre-made graham cracker crust, these are the only ingredients you will need.
  • 14 oz sweetened condensed milk
  • 8 oz sweetened whipped cream
  • 1/3 cup lemon or lime juice
  • 8 oz cream cheese, softened

Instructions

  1. One of two important steps in this recipe is to leave the cream cheese out at room temperature for a couple of hours. It will become soft and smooth, making it easier to create a smooth texture when you combine ingredients. Unsoftened cream cheese will leave lumps. To test the texture, see if the cream cheese will spread easily with a spatula.
  2. In a mixing bowl, combine all ingredients except lemon/lime juice. Use a hand mixer on low speed to blend well, for about two minutes. The second important step is to add lemon or lime juice last. The citrus will begin to harden the mixture almost immediately.
  3. Pour mixture into the waiting graham cracker crust. For a gluten-free alternative, use muffin cups.
  4. Refrigerate for 1 1/2 hours. Serve chilled.
  5. Serves 16.

Combine

Combine all ingredients at low speed, adding lemon or lime juice last.
Combine all ingredients at low speed, adding lemon or lime juice last.

Pour and Chill

After mixing, pour immediately into a prepared crust. Refrigerate for 60 to 90 minutes.
After mixing, pour immediately into a prepared crust. Refrigerate for 60 to 90 minutes.

Delicious and Beautiful Additions

Top your cheesecake with whipped cream and halved berries, or any fruit that is in season.
Top your cheesecake with whipped cream and halved berries, or any fruit that is in season.

To make this recipe your own, there are several things you can change or add:

  • Chocolate cookie crust instead of graham. Incorporate a few crumbled Oreo cookies into the batter. Pour into a prepared chocolate cookie crust and top with a few whole or halved cookies.
  • Fresh strawberries, with or without glaze. Cut a few strawberries into quarters and place in a zip-lock bag. Gently whack the bag against a counter a few times to release the juices. Add a little vanilla and pour berries onto cheesecake before serving.
  • Key lime juice. This will produce a tart cheesecake. For an even tarter flavor, reduce the amount of sweetened whipped cream.

Enjoy Your Cheesecake!

Keep this quick and easy recipe handy for nice occasions, pot lucks, or gatherings.
Keep this quick and easy recipe handy for nice occasions, pot lucks, or gatherings.

Add your own personal touches or keep it simple. Everyone loves this recipe and it is so easy to prepare. My sister-in-law is allergic to most food colorings and this was the first cheesecake she was able to eat. If you are avoiding fat, use fat-free cream cheese and whipped cream.

3.3 stars from 338 ratings of Four Ingredient No-Bake Cheesecake
Nutrition Facts
Serving size: 1 slice (of 16, excluding toppings)
Calories 248
Calories from Fat126
% Daily Value *
Fat 14 g22%
Carbohydrates 28 g9%
Protein 4 g8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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    • profile image

      Trance 3 weeks ago

      I have only a cup and barely more of sweetened condensed milk. Ideas?

    • kaiyan717 profile image
      Author

      kaiyan717 6 weeks ago from West Virginia

      About a week, but it never lasts that long in my house.

    • profile image

      Maya 6 weeks ago

      How long can the pie last in the fridge before serving? 2 days ok?

    • profile image

      Suzanne 7 weeks ago

      Thank you for this recipe it was always a family favourite before I moved away. When i came home my mums memory is fading and she cannot remember where the recipe has gone, I would love to make it again and hopefully it will jog a memory.

    • profile image

      Lisa 2 months ago

      This was *delicious*, though I made a couple of adjustments after reading reviews. Some people who wanted a cheesecake complained that this was not like a cheesecake. Others who thought it would taste lemony said it only had a slight lemon taste. I was looking for a lemon pie, so I added the rind of one lemon with the lemon juice. Also, since some people said they made this before without the cool whip, I decided to only use 4oz. I think next time I'll try omitting the cool whip and putting it on top instead. It was so lemony and creamy, and so ridiculously easy! It's a keeper!

    • kaiyan717 profile image
      Author

      kaiyan717 2 months ago from West Virginia

      Haven't heard of the bananas thing. I will have to give it a try. I probably make this too much...

    • profile image

      Tonze 2 months ago

      I have the very same recipe, but mine includes 2 large mashed bananas. I have been making it for years & it is always a hit.

    • profile image

      DIANA MOORE 2 months ago

      sweet JESUS!!!

    • profile image

      petrajones 3 months ago

      Can you substitute the lemon juice?

    • profile image

      Joyce 9 months ago

      Thank you all so much. I've copied and pasted onto my word program all the ingredients plus many of the helpful comments from here. I read them all. Will make this tomorrow.

    • profile image

      Rachel L Alba 9 months ago

      Anything with cream cheese has to be good, as far as I'm concerned. I made this pie today but left out the graham cracker crust (even though I love it) because my husband and I are taking in much less carbs, according to dr.s orders. I tasted it and it is so delicious and so pretty. Thanks for this great low carb dessert.

    • kaiyan717 profile image
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      kaiyan717 12 months ago from West Virginia

      You can taste the lemon, however it's really not that strong. The acid from the juice is needed for it to harden, but the sweetness of the sweetened condensed milk and cream cheese will downplay it. Not near as lemony as icebox pie.

    • profile image

      Stephanie Poteete 12 months ago

      Can you taste the lemon? I want a thicker, creamier cheesecake. Is this closer to creamy cheesecake or a lemon icebox pie?

    • kaiyan717 profile image
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      kaiyan717 14 months ago from West Virginia

      Yes, just don't let it get too hot. It will start melting the whip cream when you mix it.

    • profile image

      Ccole1213 14 months ago

      Can you soften cream cheese b microwaving?

    • profile image

      Evelyn 14 months ago

      this is a great recipe have done this one a lot. mix it up by adding drained mandarin oranges or fresh raspberries or strawberries to the mix. you can add a little of powdered jello to have color.

    • sagolia profile image

      sagolia 16 months ago

      OMG looks delicious! I wasn't lucky the first time I made cheesecake - will have to try this though.

    • Snowsprite profile image

      Fay 16 months ago from Cornwall, UK

      It looks really tasty. I like the idea of few ingredients and no cooking.

    • Kristen Howe profile image

      Kristen Howe 16 months ago from Northeast Ohio

      This looks delicious, since it's so easy to make. I would love to try it out sometime and be adventurous. Thanks for sharing this recipe.

    • Barb Panarello profile image

      Barb Panarello 21 months ago

      How does one pie crust feed 16????

    • ChitrangadaSharan profile image

      Chitrangada Sharan 21 months ago from New Delhi, India

      This looks so mouth watering and easy to make!

      I love recipes with few ingredients and simple procedure. Lovely pictures and helpful instructions. This is certainly going on my Dessert pin board.

      Thanks, voted up and pinned!

    • cam8510 profile image

      Chris Mills 22 months ago from Colorado Springs, CO until the end of March

      I have a chocolate pie crust in my freezer right now.....I have no idea why. But it certainly would come in handy with this recipe. Sounds awesome. Good job on the hub.

    • rebeccamealey profile image

      Rebecca Mealey 22 months ago from Northeastern Georgia, USA

      Your photos say it all! Delicious!

    • kaiyan717 profile image
      Author

      kaiyan717 23 months ago from West Virginia

      Thanks for the read and share Thelma. If you use fruit on top, add it right before you serve. I put kiwi on top before I refrigerated once and it got a little soupy. I hope you like it :)

    • Thelma Alberts profile image

      Thelma Alberts 23 months ago from Germany

      Wow! You have loads of comments. I have to try this and maybe add some fruits on it. Thanks for sharing the recipe. Shared in fb.

    • kaiyan717 profile image
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      kaiyan717 2 years ago from West Virginia

      The only time it hasn't worked for me is when I don't measure and not put enough in, or put other fruit on top. Maybe I could suggest a little extra juice and make sure you whip it quickly after you put it in last. Refrigerate and it should stiffen up for you.

    • profile image

      Cindy 2 years ago

      Love it, make it often although mine doesn't thicken. I have no idea why. I've used fresh lemon and lime and just store bought lemon juice. Still doesn't thicken :(. But I do love it

    • poetryman6969 profile image

      poetryman6969 2 years ago

      Looks great! Looks tasty too.

    • kaiyan717 profile image
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      kaiyan717 2 years ago from West Virginia

      I am glad your family liked it. I hope you a great Christmas!

    • profile image

      Heather 2 years ago

      I made one following the recipe for Thanksgiving and my husband deemed it the best he has had. I'm making 2 for Christmas!

    • kaiyan717 profile image
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      kaiyan717 2 years ago from West Virginia

      You could add some chocolate as well, however you have to have the citrus juice to get the pie to harden up, if not it will stay soupy. There is a chemical reaction involved to get it hard. Using a chocolate crust and a little on top would be a great way to add some chocolate and change it up a bit. Thanks for reading.

    • Victoria Lynn profile image

      Vicki L Hodges 2 years ago from Arkansas, USA

      Wow, you have a lot of comments on this one! Such an easy recipe! I'm going to pin it for later use. I wonder if I could add some chocolate flavoring instead of lemon or lime juice . . . ?

    • kaiyan717 profile image
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      kaiyan717 2 years ago from West Virginia

      Many have asked about fresh whipped cream and I am sorry if the answer got buried. Fresh cream is looser then coolwhip, as well as not as sweet. So I recommend a bit more lemon juice. I recommend adding the lemon juice last because it is the reaction to the cream. That being said, as long as they are mixed quickly, it won't be a problem. The lack of sugar in a fresh cool whip will alter the taste a bit, getting the more tart taste. So, to get closer to the taste, I would either use cool whip, or maybe add a bit more juice, as well as a bit more sugar to compensate. Let me know how it works out!

    • profile image

      I Heart Cheesecake 2 years ago

      Thank you for this simple & delicious recipe!! I had given up attempting to bake my favorite dessert at home for years as the standard recipes always came out dry / mealy and nothing close to the creamy dreamy melt-in-your-mouth goodness that should be cheesecake. My search for that perfect recipe led me to weird ingredients I'm not fond of (sour cream), extra efforts via methods I'm not comfortable with (water baths), and other high maintenance tips & tricks that I just didn't have time for. Your no-bake version caught my attention not only with the title promising low maintenance results with 5 mins & 4 ingredients, but because the ingredients are delicious to begin with, and there's no chance of me ruining them in the oven, how bad could it end up? Turns out, not bad at all ... Instead, it turned out amazing!!!

      Couple notes / questions: I used fresh home-whipped cream in place of the cool whip and wasn't sure if I should've still followed your order for mixing, i.e. lemon juice last? I thought all the mixing or acid might ruin my fresh whip so instead I mixed cream cheese with condensed milk until smooth, added lemon juice and mixed again, and lastly folded in whipped cream (no further machine mixing after this step).

      For one thing, I did not notice the mixture immediately harden with the addition of the lemon as you had cautioned -- is this because of my revised order? Which order would you recommend with fresh whipped cream? Secondly, my texture was nowhere near as fluffy or tall as your photo, is this due to the fresh substitution? Or because I did not mix a second time? My pie turned out maybe an inch tall in a 9inch pan. Any suggestions?

      Lastly, I got more of a tart citrus taste than cheesecake taste. No complaints, as key lime cheesecake is actually one of my favorites, however just curious if yours turns out sweeter given the cool whip, and if maybe I should add more sugar to the fresh cream or batter itself if I wanted a more traditional taste?

      Thanks again for the great recipe, and for your input!

    • kaiyan717 profile image
      Author

      kaiyan717 2 years ago from West Virginia

      All together, I just put a bit extra on top. Just make sure the juice is last

    • profile image

      skiwi 2 years ago

      Hi!

      Thanks for your recipe.

      I have a question for you:

      Do you mix cream cheese + condensed milk + whip cream at the same time?

      or do you keep the whip cream for the top of the cake (like your pic)?

      Thank you!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Just whipped cream- we just add chemicals here in America lol. Just whip up some heavy whipping cream with a little sugar.

    • profile image

      Jess australia 3 years ago

      Hi just wondering if whip'n'ice is the same ir similar to cool whip? You buy it in a carton frozen at cake suppliers

    • profile image

      Samantha 3 years ago

      I just made this with strawberry flavored cream cheese in a shortbread crust and it is wonderful! We'll be trying blueberry flavored next! Thanks for a quick and easy recipe!

    • kathheaton profile image

      kathheaton 3 years ago

      My mother use to make this very cheesecake here in Australia,in the 60's, when I was a child....we use to always make them for parties and family gaterings

    • profile image

      lucie 3 years ago

      vanessa "cool whip"whipping cream or creme a foutter you find this in frozen section

    • profile image

      joan 3 years ago

      I'm with Sasha

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      I am sure you can give it a try, let me know how it taste please. Thanks for reading hun

    • profile image

      Hailey1203 3 years ago

      Hello, I love the idea of this recipe!

      Would there be anyway to add coffee liquer to it though?

    • profile image

      Ellen 3 years ago

      can you tell me what is cool whip

    • Toytasting profile image

      Toy Tasting 3 years ago from Mumbai

      Thanks for such an amazing recipe. It looks so easy. I will surely try this out soon. :)

    • Sasha Kamen profile image

      Sasha Kamen 3 years ago from Dallas, Texas, USA

      I like the creaminess of this, but I can barely taste the cream cheese. Cream cheese is the whole point of cheesecake. I would definitely in the future use real whipped cream instead of Cool Whip, which has a kind of a plastic texture and very little taste, and only 4 ounces instead of 8.

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Thanks Kannryan, I am not sure if I got feedback on the peanut butter, however here is one that I have tried before that is super easy and quite good. Hope you like it, and if you do throw some peanut butter in the original one, let me know how it goes please. I think a lot of people have thought of it, so I am sure they would like to know. Thanks for reading and I am glad the pie was enjoyed, my grandmother would love how popular her recipe has become. :) Link--http://www.food.com/recipe/easy-no-bake-peanut-but...

    • profile image

      Kannryan@comcast.net 3 years ago

      I seen this recipe posted on fb. Gave it to my friend to bring to my house for dessert. Everyone loved it and wanted the recipe. This one will Definitely be added to my favorites. Did anyone add peanut butter? I think adding peanut butter would also make a great peanut butter cheesecake.

    • profile image

      Suziqusy 3 years ago

      It was so easy and delicious. I will be making this often. Thank you :)

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      About and hour or so Irishcub, hope you enjoy it!

    • profile image

      irishcub 3 years ago

      Should this set in the fridge , if so how long .. Thank you..

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Chemicalized whipped cream

    • profile image

      Vanessa 3 years ago

      Hi, sounds great but what is cool whip?

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Thanks for letting me know how it went, awesome to know that you can make it with such alternatives.

    • profile image

      Cher 3 years ago

      I just finished making this and it is SO simple and delish! (I licked the beaters) lol I had too much for my 1 gram crust, so I put oreo cookie halves on the bottom of cupcake cups and put the rest of the filling in, then I sprinkled crushed up oreo cookie crumbs on top! ;) Thanks SO much for the recipe Kaiyan!

    • profile image

      Dee Sosa 3 years ago

      I made it with my Tofu cream cheese and non-dairy (Tub) cool whip - added the oreo's and it came out fantastic - and you are right the lemon juice made the recipe set and the oreo's made a sweet difference!! Thanks this is a keeper at my house!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Thanks for commenting Heather, you cannot just omit the citrus, it wont stiffen up. However if you scroll down a bit, one lady had a similar question and I found one that used sugar to stiffen it up. Check the link, she said it turned out well. Let me know what you think, thanks.

    • Heather Howe profile image

      Heather Howe 3 years ago

      Thank you for posting this. I have a question about the citrus... I am allergic to it as well as the gluten :( can you suggest a substitution?

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Thanks for the feedback Dorothea, that is why I share these recipes. Glad to hear you finally get some cheesecake :)

    • profile image

      Dorothea 3 years ago

      Glutino has a ready made gluten free crust that tastes just like a regular graham cracker crust. Just tried this and it was great! thanks for sharing - I am celiac and have not had cheesecake in quite a while...

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      While you are mixing the first three ingredients, I would add a drop at a time and taste until you get the desired strength. Then add your juice to harden it up. Let me know how it turns out. Thanks for reading!

    • profile image

      Brandi 3 years ago

      If i wanted to add peppermint extract to the original recipe how much should I add so it's not to strong?

    • profile image

      Lisa Gratrix 3 years ago

      Has anyone tried to incorporate Peanut Butter? My children love it and think it would be great with this cheesecake recipe!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Thanks for reading and all those great crust ideas! I will definitely have to try a few.

    • rjpointer profile image

      rjpointer 3 years ago

      I love the simplicity of this recipe.

      You could use a gluten free shortbread recipe to make individual crusts for this in muffin/cupcake pans.

      I'm gluten sensitive and I used the left over batter from a recipe I made for Christmas cookies for a lovely crust... all I did was substitute a good all purpose gluten free flour in the recipe.

      Chocolate Shortbread

      http://goboldwithbutter.com/?p=3943&umal=1

      Here's a couple more crust candidates:

      Red Velvet Shortbread (would need to substitute to make gluten free)

      http://www.bhg.com/recipe/cookies/red-velvet-short...

      Gluten Free Melt-In-Your-Mouth Shortbread

      http://www.food.com/recipe/gluten-free-melt-in-you...

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Glad you liked it, it is a keeper in my house too. It is quite versatile as well, haven't tried it as a tartlet with a shortbread crust, wow that sounds good!

    • profile image

      Dawn 3 years ago

      I just made this for the mini tartlets and the cake and it was delish. My neighbor came over and said it was the best she had ever tasted. I made the shortbread crust with it and it melted in our mouth. My 3 granddaughters ate almost all the tartlets. This is a keeper. Will make again. The recipe makes a nice amount to make diff things with it.

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Raquel, you need the citrus juice for the pie to harden, About 10-15 comments up I gave a link for one made with sugar instead to harden, it got good feedback, so maybe that would work so you wouldn't have the lemony taste.

    • kaiyan717 profile image
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      kaiyan717 3 years ago from West Virginia

      Please do, my mom just went vegan.....

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      Raquel 3 years ago

      If I make a cookies and cream what do I leave out the citrus juice? Also, what size condensed milk?

    • profile image

      Dee 3 years ago

      I want to try this with Tofu cream cheese and non-dairy whipped topping we are all lactose. Report later!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Glad it turned out good for you Angel, that is why I post these recipes :)

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Awesome Arlene, that is what I like to hear, never tried it that way, may have to next time :)

    • profile image

      Angel Dula 3 years ago

      made this exactly the way you said!!! IT IS SOOOOO GOOD:)

    • kaiyan717 profile image
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      kaiyan717 3 years ago from West Virginia

      You can go to Hubpages.com to be a member, however you can always browse us without it. I hope you try to like the recipe!

    • kaiyan717 profile image
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      kaiyan717 3 years ago from West Virginia

      Start with the softened cream cheese and mix with sweetened condensed milk till no bumps, hand mix preferable, though you don't need one, a whisk will do. Fold the cool whip in till consistent color, then squeeze in juice quickly. Remix till incorporated, will start to get thicker. Pour in baking cups or crust, refrigerate an hour or so.

    • profile image

      gloria sukeforth 3 years ago

      I would love to join and get more reciepes

    • profile image

      Angel Dula 3 years ago

      sweetheart could you please tell me exactly how you mix it! I want to make it ASAP :) Do you beat cream cheese first then add other ingredients making sure juice is last??? Looks so fluffy and good want to make sure I do it right:) THANKS

    • profile image

      Cheryl 3 years ago

      This is a wonderful recipe! I read the comments for helpful hints for the recipe, not for tips on self improvement! Evidently there are many angry, superior people here. Very sad. Thanks for a great recipe!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      http://www.yummly.com/recipe/Philadelphia_oreo-No_... that one a go, looks like regular sugar will set this one. Let me know if it was any good if you do try it. Thanks for reading and commenting.

    • profile image

      PK 3 years ago

      Hello Kaiyan717, Thanks for posting your recipe. Is there any other ingredient I could use to set the cheesecake besides lemon or lime juice? I need to avoid citrus. Thank You.

    • profile image

      Rhonda 3 years ago

      Sounds yummy, and I must make soon!!! Also, based on some of these rude comments manners must not have been taught in every household. I bet these same rude comnenters sit shaking their heads and wondering what this world is coming too....or what is wrong with this society. Simply look in your mirrors...you will see what is wrong.

    • profile image

      Cheryl9 3 years ago

      Thank you for sharing this my husband just found out he has celiac and love sweets he will love this I'm sure and to the rude person with the smart comments was that all necessary really !! Please !!

    • profile image

      arlene 3 years ago

      if you put your cream cheese in the microwave for above 30 too 40 sec. then cut up do not put in the mixer as it comes it well be so nice and smooth

    • profile image

      sue 3 years ago

      You can buy gluten free crackers. They are NOT graham crackers, but usually in GF sections and are very similar.

    • profile image

      nobody 3 years ago

      my filling recipe is 1 pkg. dream whip in a box...1.. 250gram pkg cream cheese....and 1/2 cup sugar.........prepare dream whip as directed...beat cr cheese with sugar....blend into dream whip...pour onto crust and cool 1 hour....delicious

    • profile image

      Cincin 3 years ago

      What do you put on top is it more cool whip ?

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Cool whip is the kind in the tub, if that is not available, just make some fresh whipped cream. I do not think the can stuff will work, will probably break down when you mix it though.

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Never tried it, bet it will do just fine :)

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      Thank you Grammer Nazi's 3 years ago

      I hope you feel much better after bashing someone for their spelling.

      Try to have a nice day if you can.

    • profile image

      Momo 3 years ago

      Not sure if I missed it, but cud u use whipped cream cheese instead of the brick lol? Thought it would be easier and quicker. Spreadable right away. Any downside? Thanks!!! All u nasty people need to get a grip. It's a friggen recipe. Deal w ur own anger issues somewhere else. Dam

    • profile image

      Gail from Australia 3 years ago

      Just wondering is the Cool Whip...whipped cream in a can...??? Forgive the ignorance I haven't heard of this before and would dearly love to make this tart...

    • jabawaki profile image

      jabawaki 3 years ago from Highlands Ranch, Colorado

      This is EXCELLENT. I can't believe how good this taste. No, it's not the Cheesecake factory - but it is a 5 minute 4 ingredient cheesecake that is wonderful. My son and I ate 1/2 of it in one sitting. If you make this for your guest, they will never know how simple this is to make, they will think you took extra effort to make something so delicious. Thank you so much for posting this.

    • Arlene Chalker profile image

      Arlene Chalker 3 years ago

      ok I well let you know when I try it if it would stop snowing so I can get to no frills I have to use a walker so can not go out I want it now I love cheesecake well get back to you thank you Kaiyan

    • profile image

      gnatlex930 3 years ago

      Thank you for sharing your Grandmother's recipe with the world. Is there any way you can delete the negative, ugly comments from such rude people? These people don't deserve to be heard or acknowledged. I can't wait to try the recipe. Thanks everyone for all of the great ideas and variations you can use to make this recipe. I bet the pumpkin is really a good added twist.

    • profile image

      Jill 3 years ago

      Thank you kayiyan717 for sharing your recipe. I will save it and try it soon. I am sorry you have had to endure so much rudeness from some of these posters. Apparently, they weren't taught manners.

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      You shouldn't let them stop ya Mowens, I say post it if you have a good one :) This one just hit a million hits, so a few () don't bother me all that much. :) Hope you get to try the recipe and let me know what you think. Thanks for reading and commenting.

    • profile image

      Chantel hudson 3 years ago

      They also make gluten free graham crackers, called smorables. They make a fantastic crust.

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Thanks for the awesome ideas :)

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      I wouldn't think so, let me know how it turns out Vanessa. Thanks for reading

    • profile image

      Vanessa Bruce 3 years ago

      I make my own sweetened condensed milk rather than buy it, will that be an issue with this recipe?

    • profile image

      wendy 3 years ago

      my mum has always made cheesecake like this but we don't add the cream to it..

    • profile image

      Nancy Wahl 3 years ago

      Two very good Gluten free crusts:

      One: use crushed Chex cereal instead of graham cracker

      Two: use chopped walnuts instead of graham cracker

      Follow remaining recipe

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Definitely has a lemon or lime taste. Never tried it with coconut milk, may need more sugar, not sure. If you try it, please let me know how it works out. Thanks for reading

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      kaiyan717 3 years ago from West Virginia

      :) Lol

    • Arlene Chalker profile image

      Arlene Chalker 3 years ago

      I do not like lemon or lime so well not be using . I would like to know if can use coconut mike in place of the sweetened condensed mike if you do not have any at the time

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      Yeah 3 years ago

      To Gluten Freer:

      Read that part again, she said "OR".....meaning use the graham cracker crust OR if you need gluten free then she uses the muffin cups. I wish people would read things before posting comments....jeez!

    • kaiyan717 profile image
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      kaiyan717 3 years ago from West Virginia

      It says at the end, for gluten free just put in muffin cups. There was also a comment left yesterday with a great recipe for gluten free crust made of blanched almonds, maybe you could give that a try. Thanks for reading

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      Gluten freer 3 years ago

      Graham crackers are not gluten free. Please be more careful when posting such things. You need to specify that you have to search far and wide for a gluten free version of graham cracker crust...which I have never found.

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      dawn a 3 years ago

      I make something similar to this except mine is 8 0z reduced or lowfat cream cheese and sour cream, 1/3 cup sugar, 8oz lite cool whip and 2 tlbs of lemon juice. Both are great recipes

    • kaiyan717 profile image
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      kaiyan717 3 years ago from West Virginia

      Thanks for reading and commenting, have had a good week and I may not be able to answer everyone individually. Sweetened condensed milk is the only kind of canned milk that will work, it calls for a 14 oz. can which I have added to the recipe to make it more clear. The topping was just a touch of left over whip cream to add a little color, for those that had questions on the picture topping. Pumpkin filling? Never tried it but go to the first comments and a lady tried it and told me how it worked out, she names the amount etc. Spelling? Sorry, have made corrections, thanks for pointing it out, wrote this several years ago, so it was in need of a spell check. :) If I missed anything please let me know and once again, thanks for reading!

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      kaiyan717 3 years ago from West Virginia

      No hun, that is the right size, had to go run to my pantry and check. The only time mine has not set is when I omitted the juice because the chemical reaction is what hardens it. Was anything else changed? Should harden right up in the fridge.

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      Linda Stewart 3 years ago

      How many ounces of Condensed milk, you say a small can, so how many ounces is that. I have 14 ounces on mine, is that too much??

    • kaiyan717 profile image
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      kaiyan717 3 years ago from West Virginia

      I am sorry I was not more specific, it is a small can of sweetened condense, wasn't aware of multiple sizes.

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      2Shaye 3 years ago

      I mixed everything together and came up with something very tasty, but it never hardened. It kinda oozes around the plate. I mixed 14oz sweetened condensed milk, 8 oz cool whip, 8 oz. cream cheese, and 1/3 C lemon juice and poured it into a graham crust. 12 hours later, it's still not hardened. But yummy, nonetheless. Was I not supposed to mix in the cool whip??

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      Mandy Casey 3 years ago

      I've always made this without the cool whip (so just cream cheese, eagle brand milk, and lime juice mixed together and poured in a graham cracker crust), topped with cherry pie filling. So good!!

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      Cookie 3 years ago

      I'm a celiac (must be gluten free) and my husband is a diabetic. It's hard to find a dessert we can both have. I think I can adapt this one by using my homemade sweeten evaporated milk recipe (made with splenda). WISH ME LUCK!

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      Michelle Gillett 3 years ago

      I like to use Ginger biscuits as the base YUM !!!

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      Barbara 3 years ago

      Do you put the Cool Whip on top or do you mix it with the cream cheese filling. The picture looks like it's on top.Can anyone answer before I make this?

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      karla holmes 3 years ago

      do you use small can of sweetened condensed milk?

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      padraig 3 years ago

      Voilà, not Viola ;)

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      DJ 3 years ago

      After reading so many of the comments I have to laugh. This recipe was shared for others to be able to enjoy and there are so many negative comments. I want to thank you for sharing your grandmother's recipe with us. Obviously some folks never heard of the old time saying "If you haven't got anything nice to say, don't say anything.".

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      Denise 3 years ago

      On the picture, I noticed a white topping. What is the ingredients for this?

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      jean 3 years ago

      Cannot wait to try this! I am appalled at some of the "spelling" remarks that were made. The nice lady who posted this recipe certainly did not deserve that. Shame on you!

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      Angela Weber 3 years ago

      I am wondering if you can add canned pumpkin, if so how much would you recommend? What size of the canned milk that is listed in the recipe 8 or 12oz? Thank you!

    • probrinzine profile image

      probrinzine 3 years ago

      My family loved it! I loved the fact that it took less than 5 minutes to make. My week was I only use half a tub of cool whip, 1 and maybe another 1/4 block of cream cheese, and 1/4 cup of lemon juice. One more thing I used all Kroger brand products so it cost me around $5 to make. I can't do sweets at all. My family loved it and its inexpensive to make will make again and again! Thanks for sharing

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      Jacqi Valdivia 3 years ago

      Gluten Free/Paleo Pie Crust: 2 cups blanched almond flour, 1/4 tsp celtic sea salt, 2 Tblspns coconut oil, 1 egg. Put flour and salt in food processor and pulse briefly. Add egg and oil and pulse until mixture forms a ball. Press into 9" pie plate and bake at 350 for about 10 mins. Makes 1 pie crust.

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      Joe 3 years ago

      For the people asking "What can I substitute for Cool Whip?" Seriously?? How about whipped cream! 1 cup cold heavy or whipping cream, 2 tablespoons confectioner's sugar, 1 teaspoon pure vanilla. If you don't know what to do from there, Google it.

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      IMWOMAN 3 years ago

      Sha Himsl

      There is only 1 kind of condensed milk, and that is sweeten condensed milk. The other kind you are talking about is evaporated milk and they are two ENTIRELY different products.

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      Dawn 3 years ago

      This recipe is similar to the one which is on the Cool Whip lid and also at kraft.com, but is only cream cheese, cool whip and 1/3 c of sugar. I have been making for years. I add a can of cherry pie filling on top or you can add any topping you want.

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      Lana plank 3 years ago

      If you read the directions correctly, you will see that the cool whip/whipped topping/whipped cream is folded in, not mixed with a mixer. As for those who think baked cheesecakes are more complex, wrong, 3 pkgs cream cheese, 3/4 cup sugar and 3 eggs. Mix the first two together, add the eggs 1 at a time, mix, put in pan, bake til centr is almost set, 1 hr approx. p. s. I love this recipe you posted and am very glad you posted it. Haven't made it in a while and misplaced the recipe in a move. Keep posting them!! Thanks!!'

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      Rpowell 3 years ago

      Just made it. Did not have lemon juice so I used fresh squeezed grapefruit juice. Not as sweet but very good and very easy. Making fresh strawberry topping and I'm set. Thank you for recipe .

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      Nikki 3 years ago

      People need to be nicer leaving comments....if you liked it great - if you have a suggestion then be nice about it - but if you are just criticizing to be mean...I don't think that's necessary at all.

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      Terri 3 years ago

      Does it have any lemon taste? I really like the simplicity of this but I can't stand anything that taste like lemon..

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      Kara 3 years ago

      Not gluten free unless you use gluten free graham crackers. The filling part is gluten free but be careful with the crust.

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      dot cagle-hill 3 years ago

      sounds really good gonna try it!

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      Melinda 3 years ago

      I didn't see any answers to what size can the sweetened condensed milk is. The smaller one or the larger one? It just says one can but not the ounces. Thank you!

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      kristies2 3 years ago

      Darn it! Mine came out as a cheesecake, but your recipe said I would have a viola. I wanted a viola. :(

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      Kskate 3 years ago

      I just had a thought..someone tell me if this would work. Make the filling with lemon instead of lime.....and out a thin layer of raspberry jam over the crust before adding the filling. Sounds delicious to me.

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      Jan Weatherhead 3 years ago

      I have made this recipe several times now. In NZ I used 2 cups of whipped fresh cream because we have no Cool Whip. The first one I melted some white chocolate and added raspberries, so yummy, only threw some lose raspberries on top for decoration. The second one I added some Bailey's, yummy as well, for decoration I whipped some more cream and added Bailey's to it and piped on top, so yummy. The other variation was blackberries, blueberries etc in cheesecake then I placed some berries in pot and made syrup, when cold pilled some raspberries in middle of top and poured over the syrup, again so yummy. This is limitless, when you have this base you can do what ever you want. I do measure the right lemon juice and mine have always set.

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      robertsonp 3 years ago

      You stated that cool whip was "whip cream" to a person not familiar w/it. It is actually water, hydrogenated veg oil (coconut or palm kernel), high fructose corn syrup, and lastly small amounts of skim milk & light cream.

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      truthspew 3 years ago

      Only thing I'd change out is the chemical stew that is Cool Whip. Heavy Cream works too.

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      wilma 3 years ago

      Ellen, when you mixed all of your ingredients in the bowl, did you use a mixer? That would be why you ended up with soup. Cool Whip has to be folded into the mixture

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      Susan 3 years ago

      I have a case of sweetened condensed milk, only about 5 ounces each. Does it take a bigger can?

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      Tammy 3 years ago

      The cool whip is just for topping or is it to be mix as well with cream cheese and milk?

    • Barbara True profile image

      Barbara True 3 years ago

      I have to say, this recipe is amazing! Mine is not as thick as a cheesecake and has a bit of a lemon flavor but its delicious none the less. I am thinking actually using some sort of a citrus fruit mix in this as a a citrus pie!

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      LYM 3 years ago

      Kaiyan, Cool Whip is NOT whipped cream! It is a synthetic whipped cream replacement made from seed oils processed with extreme heat, chemicals, and/or pressure. Whipped cream is ... cream, whipped.

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      Bill 3 years ago

      I made this today and it came out wonderfully. Not sure how anyone could come out with soup. The consistency was wonderful and had a great taste to it.

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      gloria f ketcher 3 years ago

      I bet Ellen made it with evaporated milk.

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      amyandrobert 3 years ago

      So I'm about to try this, can anyone tell me of whipped topping goes into the mix or is that what's on top? Thanks!

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      marianneh 3 years ago

      This is not a cheesecake....of course it will not be the same consistency or taste. It is a "cheesecake like dessert". Huge difference if someone thinks they are getting a cheesecake. Baking a real cheesecake s much , much more involved than this. A few people wrote that it did not seem like a cheesecake.........It isn't!

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      Michael 3 years ago

      again the blackberries lack the needed acid for your cheesecake to set/harden

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      Amanda 3 years ago

      I wasn't a fan of this.

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      Cher 3 years ago

      did you use a pie plate or springform pan??

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      Dori Richwine 3 years ago

      Thanks for thinking of the gluten intolerant! My son loves my homemade cheesecake without the crust!

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      Cheryl 3 years ago

      I make one similar to this one but mine has lemon jello

    • Hana Poupard profile image

      Hana Poupard 3 years ago from Plymouth

      Any idea what I could use as a dairy-free sub for the cool whip (in the UK), and would coconut milk work?

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      Jerri 3 years ago

      To Ellen are you sure you used sweetened milk. Or evaporated milk. Evaporated milk is not the same as condensed milk. Condensed milk is thicker and it gets even thicker when lime or lemon juice is added . Check your ingredients carefully. Wishing you good luck if you decide to try it again.

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      Dorothy 3 years ago

      I have a recipe that is identical to this except it doesn't have the

      Cool Whip and it is called Lemon Icebox Pie. I will try it with the

      Cool Whip mixed in though.

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      Tammy 3 years ago

      in place of the lemon or lime juice my recipe called for 1/2 cup of sugar ...i forgot to mention that in last post!

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      Tammy 3 years ago

      Someone just gave me this recipe but it didn't call for the lemon or lime juice..and the one i got had a recipe to make a home made praline sauce it was so good!

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      navywife4298 3 years ago

      Aforementioned

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      Robin 3 years ago

      This pie was great tasting but it doesn't take nothing like "cheese cake". It taste like key lime pie. I believe someone got the recipes mixed up but it's good and simple so give it a try.

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      NeverBakeAlwaysBurn 3 years ago

      I make this all of the time but I substitute the lime juice with 1-4c of sugar. It even turns out fine without sugar or lime juice.

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      Amanda 3 years ago

      You can also add Vanilla and Cocoa to the heavy cream, when making whip cream, Just add to taste, its really good.

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      Lynn Miller 3 years ago

      Can't wait to try your no bake home made cheesecake !!!!!!

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      Sis Berteau 3 years ago

      I came out wonderful. I used a bake crust and adding chop pecans and chop cherries on top. Look and taste wonderful.

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      carol 3 years ago

      how many ounces of condenced milk?

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      yingolini 3 years ago

      and viola? like a large violin-like instrument? I think the word you are searching for is "voila!" ( at least you didn't type "wah-la!")

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      liriel 3 years ago

      I'm sorry, but this is EXACTLY a pet peeve of mine. Just because something contains cream cheese in it, does not make it a cheesecake, especially, when just folded with whip cream and poured into a pie crust. I have been making "real" cheesecakes for over 20 years. This is not a cheesecake, but a cream pie.

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      Tiffany 3 years ago

      What size can of milk do you use.

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      Candy Brown 3 years ago

      that should; be 1 8oz cream cheese

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      Candy Brown 3 years ago

      I have always made one similar using my Cuisinart food processer... cut chunks of 1 oz cream cheese and dump into food processer, 1 large tub cool whip, a little lemon juice and some powdered sugar ... use the lower blades and whip it up... pour into graham cracker crust and its ready to eat, or top with your favorite pie filling... sour pie fillings are the best, like strawberry or cherry... if your mixture is to thin add more cream cheese

    • NikkiPooh75 profile image

      NikkiPooh75 3 years ago

      Looks great...going to make for sure

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      Sha Himsl 3 years ago

      There is a big difference in "sweetened condensed milk" and "condensed milk." I suspect those who had trouble with the recipe (especially the one who referred to it as soupy) saying it didn't set up, used the condensed milk. You should emphasize the sweetened kind. Thanks for the recipe!

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      bern 3 years ago

      You take great care to make all sorts of cautions in this recipe, but have not idea how to right one. The ingredients should be listed in the order that they are used. Not willy nilly.

    • rachellrobinson profile image

      rachellrobinson 3 years ago from Southwest Missouri

      LOL cannot help but laugh at Ellen's comment and the absurdity of it, salty foot cream? What exactly did you do wrong girl, and who tastes foot cream to make a comparison?

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      Jeaners 3 years ago

      I found another one that is REALLY good.

      2 pkgs of cream cheese, 2/3 cup sour cream, 1 tbsp. vanilla, 2 tbsp. lemon juice. smooth it into a graham cracker crust and chill. It's awesome.

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      Ellen 3 years ago

      Soupy goodness. I'm confused is this a soup or a pie? As It turned out like salty soup. I serves it to my guests and everyone spit it out. I have no idea as I followed the recipe exactly. This was the worst thing I've ever tasted. Tasted like foot cream. Please be cautious.

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      Ganderson 3 years ago

      Wait so you add the cool whip to the cream cheese, condensed milk and lemon juice? I thought that was for the top. Am I reading that wrong. I want to make it for Thanksgiving so hope you see this. Thanks a bunch. It looks amazing.

    • ChrisLingCheng profile image

      ChrisLingCheng 3 years ago

      Made it a few days ago and it tasted absolutely divine. :)

    • ChrisLingCheng profile image

      ChrisLingCheng 3 years ago

      Oh goodness... Looking at the photo just makes me want to go buy the ingredients now. :) Will make it soon and come back to tell you about it. Thanks!

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      Brenda Durham 3 years ago

      I gotta try this. My husband and I both love cheesecake, but I've always just bought them. I wanna learn to make one, and this recipe sounds awesome!

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      Perlita. Adato 3 years ago

      I made this already , oh so good , thanks ,for the recipe,

    • FullOfLoveSites profile image

      FullOfLoveSites 3 years ago from United States

      Thanks for sharing your recipe. I'm not good at baking yet, that's why I love making those no bake desserts. Up and useful. :)

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      MrsPanic 3 years ago

      Made this today, it was good but "cheesecake"? Not even close!!

      Still a tasty fluffy cream pie. The photo used clearly isn't of this recipe.

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      You can make your own whipped cream and substitute for the cool whip if you dont want the chemicals, just add a couple more teaspoons of lemon juice to get the thickness you want.

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      Kate 3 years ago

      Wonder the substitute for cool whip would be....

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      Trish 3 years ago

      I tried this with the lemon juice and in muffin cups with fudgeo cookies for the crust and the rest of the bag of fudgeos crushed and mixed into the cheesecake...yum!

    • kaiyan717 profile image
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      kaiyan717 3 years ago from West Virginia

      I am glad you liked it zigalayho! If your husband doesn't like that, check out my profile, I have a four ingredient chocolate cookie made with Nutella that no one can deny. Although if doesn't like it, well more cheesecake for you! Thanks for reading and I am glad your son agreed :)

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      zigalayho 3 years ago

      I made this today. I loved it! It was a little tart, but the taste grew on me and I definitely will be making it again, next time maybe with oreos. My son agreed. My hubby is on the fence, but I'll win him over. :) Thanks for posting! OH - I also did it all low fat, so I used the 1/3 cup of lemon juice and added just a few tablespoons more. Set up just fine.

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      zigalayho 3 years ago

      I made this today and it was

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      Perlita adato 3 years ago

      I cant beleive it , i made it , so delicious , my son , inlaw loved it , thanks for this recipe,

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      Patty 3 years ago

      It sounds like the one Woolworth's restaurant made.

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      Elaine 3 years ago

      Top it off with cherry pie filling, or pineapple pie filling. I've had this recipe since the early '70s and usually did the pie filling topping when I made it.

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      vcochran 3 years ago

      I put it in mini muffin tins with the little mini vanilla wafers as crust and bite size treats for parties or for me LOL

    • kaiyan717 profile image
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      kaiyan717 3 years ago from West Virginia

      Glad you liked it Denice, I love that the recipe can be so versatile.

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      Denice Yates 3 years ago

      I made this tonight, with mostly low fat ingredients and it was still great!

    • kaiyan717 profile image
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      kaiyan717 3 years ago from West Virginia

      I am glad you gave it a try and liked it! I agree, I like the box mix okay, but it really is no comparison.

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      Elle 3 years ago

      I am new to cooking, even simple desserts like this one. I didn't know what to expect when I made the recipe but it turned out perfect. And it tastes even better after a few days. I love cheesecake and this one was great, much better than the boxed no-bake cheesecake. Thanks so much for this recipe. It's a keeper!

    • kaiyan717 profile image
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      kaiyan717 4 years ago from West Virginia

      Livingsta- I hope you give it a try, I am sure it will soon be a family favorite.

      Kay- yes you can pour it in muffin cups, with or with out a crust. Just serve them with a spoon and it will be a great individual treats. Hope you enjoy!

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      Kay 4 years ago

      Could you pour it into muffin papers?

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      Kay 4 years ago

      The 8 ounce package says 226 g on the cream cheese.

    • livingsta profile image

      livingsta 4 years ago from United Kingdom

      Wow, awesome and easy recipe. I love cheese cake, and this one is a sure try. Thank you for this. Votes up and sharing!

    • kaiyan717 profile image
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      kaiyan717 4 years ago from West Virginia

      You can just pour it in. It won't pop out though, just serve it with a spoon

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      Kayla 4 years ago

      Do you have to put anything in the bottom of the muffin cups? Or just pour the mixture in them?

    • kaiyan717 profile image
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      kaiyan717 4 years ago from West Virginia

      Nice! Does it still harden up like it is supposed to?

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      GOBW 4 years ago

      i make this pie but use1 pkg sugar free KA lemonade or lemonade crystal light in place of the lemon juice.

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      Christy 4 years ago

      Amazing how the lemon juice makes it thicken up! who knew? :D

    • ajwrites57 profile image

      AJ 4 years ago from Pennsylvania

      MMMMMMM....that looks so good! I love cheesecake--thanks for sharing!

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      Jody 4 years ago

      What did you add on top of your cheese cake?

      I want to know what 1 8 ounce in gram

    • jkang219 profile image

      jkang219 4 years ago from California

      Yum! I love this! I'm going to have to try it sometime!

    • kaiyan717 profile image
      Author

      kaiyan717 4 years ago from West Virginia

      The texture is not like traditional cheesecake, however there are a few way to get it thicker. You could add a bit more lemon juice, but this will make it a bit more tart. Also you could try halving the cool whip content to get a thicker consistency. Did they not like it? It is a sure hit with my family, I hope you will try it again with my suggested changes and let me know how it turns out. Cheers!

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      Erin 4 years ago

      I made this for guests and it didn't firm up like cheesecake should. It was more like a fluffy cream pie. :(

    • B. Leekley profile image

      Brian Leekley 4 years ago from Kalamazoo, Michigan, USA

      Up, Useful, Interesting, and bookmarked. I might try this.

    • kaiyan717 profile image
      Author

      kaiyan717 4 years ago from West Virginia

      Becky, use the lighter version items, it will come out just fine. You can use fat free or low calorie whip cream as well. Just make sure you use the right amount of lemon juice and pre-soften the whip cream, you are golden. Hope you enjoy.

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      Becky 4 years ago

      Has anyone tried making a lite version of this using reduce fat cream cheese, fat free cream cheese , and lite condensed milk.

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      anne marie 4 years ago

      Thank you so much! i am not the worlds best baker so this was a no brainer!!! it turned out so good!!! Nice and light but plenty sweet! My family absolutely loved this!!!! A definite keeper! :)

    • kaiyan717 profile image
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      kaiyan717 4 years ago from West Virginia

      If you use lemon juice, the tasteis pretty light. Lime juice will be more pronounced, but you need the acidity of the juice to get a stiff creamy cheesecake. It is super easy and I think you should give it a try, you may never go back to the dry baked variety again.

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      Marissa 4 years ago

      Is the flavor of the lemon/lime juice strong? I love a good plain cheesecake especially if it's as easy as this to make haha

    • kaiyan717 profile image
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      kaiyan717 4 years ago from West Virginia

      I am so glad it came out well for you, it is always a must at any family gathering. I bet the texture came out well with the extra attention! Thanks for letting me know how it turned out!

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      Kitty 4 years ago

      Made this for Thanksgiving. Used key lime juice and it was awesome!

      When I made it, I creamed the cream cheese really well, added the sweetened condensed milk and creamed really well again, before adding the cool whip. Came out silky smooth and no lumps!

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      Elizabeth Mendez 4 years ago from Cuernavaca, Morelos

      Thanks so much...I'll be making this soon...and I'll tell you how it came out.

    • kaiyan717 profile image
      Author

      kaiyan717 4 years ago from West Virginia

      Just a bit of whip cream on top in the picture :)

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      LuLu 4 years ago

      Do you have the recipe for the topping in the picture?

    • kaiyan717 profile image
      Author

      kaiyan717 4 years ago from West Virginia

      Someone has emailed me and brought to my attention that for a gluten free pie, check with your cool whip or make your own from whipping cream, because there may be some lurking in the store bought variety. Nonetheless, enjoy!

    • kaiyan717 profile image
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      kaiyan717 4 years ago from West Virginia

      Best wayto make whip cream I have found is to put a metal bowl in the freezer for 20-30 minutes until it is good and cold. Pour a cup or two of the heavy whipping cream into the bowl and whip on high with an electric beater for several minutes. The cream will start to raise and get fluffy, you will know when it is done. It is unnecessary to add sugar to the whip cream because the condensed milk will have plenty in it, but make sure to use 1/2 cup of lemon juice to thicken it well. I would guess about 2 cups of whip cream made up and will taste pretty much the same. Glad to hear my recipe made it to you and I know your family will love it.

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      Elizabeth Mendez 4 years ago from Cuernavaca, Morelos

      I just found this, and I'm so excited to try making it. I live in Mexico and I have NO oven, so this is perfect. Though there is one problem I can't find cool whip. I read that you used heavy whipping cream. I have found that here. Could you tell me how much heavy whipping cream to use and how to make it. Thank you darling for this.

    • kaiyan717 profile image
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      kaiyan717 4 years ago from West Virginia

      Also, I haven;t tried it, but maybe you could nuke the cheese for a minute to get it warm enough, just so it will spread easy.

    • kaiyan717 profile image
      Author

      kaiyan717 4 years ago from West Virginia

      Just leave the cream cheese out some more, almost all day, it needs to get almost to room temperature. The best way to know if it is ready, you want it to almost spread with a spatula. Blend the cream cheese, condensed milk and coolwhip with a whisk till smooth, before you add the lemon juice. Sorry it didn't work, but try it again and just make sure it is almost warm. It is worth it and the flavor will be better and a lot more consistent. I promise it is worth it another try.

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      sarah 4 years ago

      well, i just made this recipe and i'm sad to say that i got lumps :( i took my cream cheese out of the fridge for about 4 hours and left it on the counter. i mixed together the cream cheese, cool whip, and condensed milk until smooth and then added them lemon juice. as soon as i added the lemon juice the cream cheese balled up... i put it into the crust anyway and will see how it turns out. i'm determined to try this again!

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      Olivia358 4 years ago

      Well, the ONLY reason our cheesecakes lasted a few days is because we went out of town. We all ate some before we left, then consumed the rest after we got home again. And it was a good comparison I just happened to make ~ to realize the cheesecakes did set up firmer while we were away. The maraschino cherries sound good. :)

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      kaiyan717 4 years ago from West Virginia

      Thanks Olivia, for letting me know how the pumpkin turned out. Every time I make a cheesecake it never last a few days, but good to know that they firm up better. My fmily likes it with about a quarter cup of marschino cherries mixed in with a little lemon juice. Hope your family enjoyed both of them and thanks for the feeback, that is why I like to share my recipes. :)

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      Olivia358 4 years ago

      Kaiyan, I just wanted to let you know I recently made 2 of your cheesecakes ~ one the regular version and the other a pumpkin cheesecake. The regular one turned out really well & was very delicious. The pumpkin cheesecake I made adding about 3/4 cup Libby's pumpkin pie mix & a little extra lemon juice. It was very good, however, I preferred the taste of the original version best. I also discovered that the longer the cheesecakes set in the refrigerator ~ a few days ~ the firmer & better they set up, & they were still fresh & delicious. :)

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      kaiyan717 4 years ago from West Virginia

      Yes I have used the low fat varieties before, all ingredients can come with low or no fat. The only thing to make sure is, you use at least 1/3 cup of lemon or ime juice. The low fat varieties are a bit looser, so just use a bit more lemon juice to counter act it.

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      Olivia358 4 years ago

      Kaiyan, have you ever made a low fat or fat free version of your cheesecake? And if so, how did it turn out... does it taste ok?

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      kaiyan717 4 years ago from West Virginia

      Yes, the low-fat varieties of all can be used, just add a bit more lemon juice to make sure it stiffens up good.

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      Olivia358 4 years ago

      Kaiyan, I have one more question about your wonderful cheesecake recipe: Can this same cheesecake still be made SUCCESSFULLY using lowfat or nonfat versions of the sweetened condensed milk, Cool Whip, and/or cream cheese??

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      kaiyan717 4 years ago from West Virginia

      Extra lemon juice will take away some of the sweetness and make it stiffer.

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      Lisa A. 4 years ago

      Made this yesterday....love it. It's not really a cheesecake consistency though. Love the flavor....but it is definitely sweet, even with the lemon juice. I think next time I make it I'll add a little more lemon juice to cut the sweetness of the condensed milk.

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      kaiyan717 4 years ago from West Virginia

      Maybe the looser homemade whip cream needs a smudge more lemon juice. I have tried to cut the acidity down and it won't set as hard as it usually does. When I make my own cream, I usually make up several batches and hadn't realized if I used more. I will make a not in the recipe for that :)

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      Thrrrrob 4 years ago

      I made this today and it tasted amazing. I did put it in the fridge for an hour but then it wasn't hard enough, so I placed the cheesecake in tr freezer for a few hours and the middle still wasn't hard enough. Now it's back in the fridge. What do you think the problem is? I measured all the ingredients accurately as you listed. The only thing I can think of is the coolwhip, which I replaced with whipped up heavy cream. Could this be the reason? I would like to know what you think.

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      kaiyan717 4 years ago from West Virginia

      I have never used a hand mixer, but I don't see why it couldn't be used. With a mixer I would blend all ingredients besides the lemon juice together first and only when it is smooth would I add the lemon juice. Once the juice is put in he mix, it will quickly harden up, so just be quick and enjoy!

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      Olivia358 4 years ago

      Thank you, Kaiyan, for your prompt response to my questions.

      I have another question... I notice your directions state to blend all ingredients together well using a hand mixer. I don't own a mixer, so can the ingredients be blended by hand? Or could a blender be used instead?

      I won't be able to make this recipe for almost a month, as I am currently on a diet. When I do, however, I will experiment making 2 cheesecakes ~ 1 regular & 1 pumpkin... & I will definitely let you know how the pumpkin mix works out. Thanks so much again. :)

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      kaiyan717 4 years ago from West Virginia

      I am unsure if two will fit, although whatever is left over can always be refrigerated and eaten later. As far as the pumpkin pie mix, as long as you did not put into too much to mess with the acidity of it, I should think it shall work. Maybe 1/4 to a 1/2 a can of the pie mix per batch. Enough to give it a bit of the flavor. I like to crush up marschino cherries for a different flavor, even chocolate whip cream can add a new twist to the flavor. Let me know how the pumpkin mix work out if you try it please. :)

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      Olivia358 4 years ago

      I love, love this recipe... it's perfect & what I have been searching for a long time... swe-e-e-t! :)

      I'm wondering ~ if you double the recipe, will it fit correctly into a 13x9x2" pan? Also, is it possible to add canned pumpkin or pumpkin pie mix to make it into a pumpkin cheesecake?

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      Olivia358 4 years ago

      I love this recipe ~ it's easy, perfect, & what I've been searching for a long time! And I love making desserts with sweetened condensed milk... swe-e-e-t!!! :)

      I am wondering... if the recipe is doubled, will it fit correctly into a 13x9x2" pan? Also, would the recipe work if blended together with a can of pumpkin or pumpkin pie mix to make it a pumpkin cheesecake? If so, what size of canned pumpkin?

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      Robert 4 years ago

      Tried this a few nights ago - wonderful, easy recipe!

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      kaiyan717 4 years ago from West Virginia

      Me too! I can't even eat the baked kind, seems so dry. My grandmother gave me this recipe over twenty years ago and I still use it today :)

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      Shannon 4 years ago

      This is the same recipe my Mom used when she'd make cheesecake for each of our birthdays, growing up. I still prefer this over real cheesecake that you bake.

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      kaiyan717 4 years ago from West Virginia

      Mine too! Super easy and everyone loves it. Glad your family does too :)

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      Juana A Bustillos 4 years ago

      This is AMAZING! My family loved it. This will be my go to pie!!!

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      kaiyan717 4 years ago from West Virginia

      Yeah, all ingredients are mixed together. Hope you like it.

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      Laura 4 years ago

      Do you mix the cool whip with the other ingredients or is that just the topping?

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      Cindy 4 years ago

      Ok I will give it a shot! Thanks I can't wait to try your recipe :) Sounds sooo good!

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      kaiyan717 4 years ago from West Virginia

      I don't know if it would have enough acidity to make the chemical reaction for hardening. You could always try that and if it didn't set with in a half an hour or so, you make have to reblend with lemon juice. Sounds good, though you may just want to keep it as a topping.

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      Cindy 4 years ago

      Can you maybe blend blackberries in it instead of the lime/lemon juice?

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      kaiyan717 4 years ago from West Virginia

      Sounds good Judith. I am partial to crushed fresh raspberries on top myself. Gives it a perfect sweet and tart mix.

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      Judith 4 years ago

      Put cherry pie filling on top... delightful!

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      kaiyan717 4 years ago from West Virginia

      I am not sure on the orange juice. The acidity of the lemons cause the filling to reacte and harden, maybe you could try fresh squeezed. Cool whip is whip cream, same results with heavy whipping cream whipped with a little sugar in a cold bowl.

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      Ronnic 4 years ago

      Could you use orange juice instead of lemon? And what exactly is cool whip? As we don't have anything of that name in New Zealand. Thanks :)

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      kaiyan717 4 years ago from West Virginia

      About 15 3/4 full

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      Lindsay 4 years ago

      If I were to make mini cheesecakes in a muffin tin, how many would I get using this recipe?

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      kaiyan717 4 years ago from West Virginia

      On top is just a little whip cream, cherries are a good topping for this pie as well.

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      Sandie 4 years ago

      Whay did you put in top?

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      kaiyan717 4 years ago from West Virginia

      It works just as well with heavy whipping cream, just make it up with a little sugar and then add the rest of the ingredients. i used to make 20 or so of these a day in the restaurant and I got to where ordering cases of whipping cream was just cheaper. Doesn't really change the taste much at all either. I hope you enjoy the recipe!

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      Kelly Valenzuela 4 years ago

      Do you know if real whipped cream would work instead of Cool Whip? I prefer to use natural ingredients. Thanks! =)

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      moonlake 6 years ago from America

      Sounds good have to try it.

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