Low fat cream cheese has a high water content and liquifies much more easily at room temperature than regular full fat cream cheese does. I made curst on outer side and bottom of bundt pan. I've made this recipe twice now, with great success each time. 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. So I added about 1 ½ cups of cool whip to the batter before pouring it in the pie crust. would like your comment. I took it to work and got a few greats and a few its ok but a bit too fluffy/soft. Add whipping cream and beat with an electric mixer until batter becomes thick. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I had added a chocolate marble swirl but i don't think that should matter. It's worth the extra few minutes. I didn't have any trouble getting it to get thick. I probably used about 12 ounces of the milk. -1 can Cherry Pie filling (chill in fridge overnite) Very good for a no bake. My a daughters raved about it. Those of you who said yours did not set up Second of all, my mom made this and it didn’t set up. The consistency was too loose and thin even after 6 hours of refrigeration. The kind in a bottle has added water and is not strong enough to thicken the filling. I really enjoyed this cake. Sometimes it's better to follow the original recipe and just eat less of it. I tried this reciepe but it wouldn't solidify in the middle. I did make a couple of adjustments. There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. This recipe is excellent!!! They also have a non-fat version but I haven't tried it and I'm not sure it would work in this recipe. I also agree with other cooks that the cake was too tart. I don't know how anyone else could have liked it at all! A few notes: 1. Because I made a blackberry compote to accompany the cheesecake that didn't set, I ended up making a parfait cup. For those who had trouble getting it thick, make sure that you have "heavy" whipping cream. Overall a clear and easy recipe to follow ! Chill until firm. Super delicious! Start by melting the chocolate in a microwave-safe bowl then set aside to cool a bit. 2. Beat in the lemon juice and vanilla. Easy to make and delicious! Can you use vanilla essence instead of extract? No-Bake Mango Strawberry Cheesecake Cheesecake is my mom's favorite dessert. Try this: It is awesome, next time will layer with fruit layers. It turned out great but you really need to refrigerate overnight to get a more solid texture. I made this in no time at all..over Christmas and have not stopped making it! Every year she wanted cheesecake with strawberries for her birthday in February. I could have partially frozen this and it might have been slice-able, we just served in bowl as a pudding. I followed this recipe to a T and it tasted great. One word to the wise. Everyone loves it so much, it doesn't last long. Topped with strawberry pie filling. So delicious and so easy - I will definitely make again maybe with some crystallised ginger and gingernut biscuits! I wondered how this would turn out because there was nothing to "firm up" the mixture. Next time I'm going to add mascarpone. Didn't even take that long to set so I figured it was due to the fact that I used premium full fat cream cheese, I wouldn't expect anything less from Martha, delightful :). I would literally love an example of this reaction in another recipe. Easy and extremely yummy. In this instance, easy was not better. Skip the sugar in the crust, mix on low just enough & no more, add chukar sour cherry pie filling on top. The basis for this recipe was very good but I did change some things as suggested by other reviewers. So easy and everyone loved it. I thought that this would be good for hot weather so that the oven doesn't have to be turned on. Help them thrive even when the temperature drops. Add the sugar and continue to beat until stiff. Turned out great! I have been reading the reviews, and it surprised me that they differ so much. https://www.tasteofhome.com/article/easy-cheesecake-recipe-no-bake I should have read the warnings from the other reviews. Plus, we have the scoop on that "add corn syrup to the water" myth. Sprinkle more chips on top of the chilled cake. Cheesecake is one of the most popular desserts to make. Yum! There is no setting agent like gelatine or agar agar. Could overbeating cause the "runny" issue? The problems: (1) it never set up, (2) it is cloyingly sweet, (3) it has no depth or dimension to the flavor, and (4) it tastes like a cheap attempt at a cheesecake. Hi there. I love the graham cracker crust so I made it extra thick. I should've held out for a bake recipe I saw instead and got the extra ingredients for that. add more lemon juice if you prefer your cheesecake to be more tangy in flavor. It's called Neufchatel and has a 1/3 less fat. I left it in the refrigerator all night and it is still very runny. I froze the crust overnight. Best Ever No-Bake Cheesecake This No-Bake Cheesecake is the BEST recipe I've tried! Easy to make. I followed the recipe directions exactly, and the result was inedible. It wasn't as runny, but still runny, taste improved and no after taste. PS - I served the cherries on the side did not top with them thought it would be too soft to hold them originally. 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%. I ll give this one another whirl. It still tasted great and everyone loved it, but it was served in a cup with a spoon! Won’t make again. It would be courteous to add standard measures such as grams. It took days of refrigeration before it became easy to slice and maintain a shape. My first shot at making this and it came out perfect! Chocolate cheesecake: make the crust with chocolate wafer cookies (10 ounces, or about 50 cookies) instead of graham crackers. Overall I totally recommend making this! The flavor is good however the texture was too loose for me i think i will make it again but skip the lemon juice i think thats what made it not firm enough. I've made this three times now, and have figured out you really need to let it set over night for it to firm up and taste just right. Recipe so easy to do love it! https://www.today.com/food/best-no-bake-cheesecake-recipes-t152574 I too added 2/3 c. of sugar and I made sure that my whipping cream was very cold. I tried this recipe out at a potluck and everyone loved it. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Made this with a few twists. I softened the cream cheese, added the condensed milk and mixed everything by hand with a whisk, then added the vanilla and the lemon juice and it started setting up right away, the mixture was not runny at all. All can be made in 45 minutes or less. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. the cut was smooth, the crust was firm, and everyone asked for seconds. I cannot believe it turned out as good as it did. 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. Thank you. I would suggest using the filing more as a pudding or in a trifle type dessert. I will make this recipe only for future occasions. I also refrigerated the cake for 24 hours before cutting like other reviews had suggested. 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