My daughter makes this all the time in the summer. To die for. Light, creamy, fresh, cool, and easy to make. Love this pie.

My aunt introduced me to this recipe. It is the best no bake cheesecake I have ever eaten.

I make this double the recipe, so it is mounded up and do not put cherries or anything else on top. It is one of my husband's favorite deserts! I lost the recipe in our house fire and thankful to find it again.

Sooo easy and fast. Was gone before I got a slice so I assume it was good too!

This is my grandson's favorite. Better than cake!

I have been going crazy looking for this recipe. Thank you! Others have cool whip, ugh!

I made this for Mother's Day and it tasted good, but its consistently was closer to custard than cheesecake. It did not hold its shape even after spending more than four hours in the fridge. Does anyone have any advice for this? I wanna love it and would love to know if anyone also had this
experience.

I add more cream cheese. At least 4-8 more ounces.. .holds together great and tastes just as good!

I love this recipe and have served it for years to large parties. The past year something has changed either in the cream cheese or the milk that the pie will not set up - has to be eaten with a spoon. Does anyone have an idea of what is happening? Same recipe, same method, won't set up. Tried beating less thinking that would make it thinner, but that didn't help. Really would like a solution because I love the pie!

For anyone with their cheesecake not setting up properly, it is a chemical reaction caused by the lemon juice. Reduce the lemon juice to 2 to 4 tablespoons and the cheesecake should set up properly.

Tried making cheesecake without adding lemon juice still does not set up, must be making the cheese differently now.

I use TWO (8 oz. ea.) pkgs of cream cheese.. sets up well!

I use two cream cheese, too. The rest stays the same. Always turns out great.

Me too!

Add more cream cheese... I usually use TWO (8 oz. ea.) packages!