Best No-Bake Cheesecake173 Reviews
- Prep: 30 min
- Ready In: 30 min
“This is an amazing recipe that I just threw together one day. Everyone loves it so much, it doesn't last long. This is good with any kind of canned or fresh fruit.” - by Debbie Clark
Original recipe yields 1 - 8 or 10 inch round cheese cake
- In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
- In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.
Amount Per Serving (12 total)
- 459 cal
- 33.9 g
- 35.8 g
Based on a 2,000 calorie diet
Reviews (173)Rate This Recipe
"followed this receipe to a T and after I added the whip cream, the whip cream did not get stiff, beat it for over 1/2 on high speed it remained just thick. I really think something is wrong with this..." See more receipe. I think the cream cheese and sugar should be beaten separtely and the whip cream whipped until stiff in a separate bowl, and then after the whipped cream is stiff add it to the cream cheese mixture. would like your comment"
"I thought this recipe was very easy to make. I didn't have any trouble getting it to get thick. I did make a couple of adjustments. I increased the sugar to 2/3 c. and added a little bit of vanilla..." See more. I love the graham cracker crust so I made it extra thick. I also make it in a 9" square pan. It was delicious!! For those who had trouble getting it thick, make sure that you have "heavy" whipping cream."
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