Not sure if you consider it "really good"...but I have made it many times when I was in a pinch for dessert.
In a blender;
8 oz cream cheese
1 cup milk
1 package of instant jello pudding...flavor of your choice...( I like French Vanilla)
Mix all in a blender and pour into a prepared graham cracker crust, and refrigerate for at least 4 hours, top with chopped nuts, or chocolate shavings...or fresh fruits....
Linda C

CARIBBEAN CHEESECAKE
Crust:
1 cup graham cracker crumbs
1/4 cup sugar
6 TBL butter, melted

Filling:
1 envelope unflavored gelatin
1/2 cup sugar
1/2 cup rum
2 tsp grated lime zest
1 tsp grated lemon zest
1/2 cup lime juice
4 beaten egg yolks
Two 8 oz pkg cream cheese,s oftened
4 egg whites
1/2 cup sugar
1 cup whipping cream

For crust: combine the graham cracker crumbs, sugar & butter; mix well. Remove 2 TBL of the mixture, set aside. Press remaining crumbs in bottom & sides of a 9" springform pan. Chill about 45 minutes.
For filling: In a medium saucepan, combine gelatine & sugar. Stir in rum, citrus zests, lime juice & egg yolks. Cook over medium heat, stirring constantly until slightly thickened, 8-10 minutes. Remove from heat. Beat in cream cheese until smooth.
Beat egg whites until soft peaks form. Gradually add sugar & continue beating until stiff peaks form. In another bowl, whip cream until soft peaks form; set aside. Fold egg whites & whipped cream into gelatin mixture & turn into crumb-lined pan. Sprinkle with reserved crumbs. Cover & chill until firm.~~

They sound great and I will try them this weekend (husband and sons LOVE cheesecake so 2 seems a good number )!!

Thanks!!!

This one's good and it doesn't get much easier. It does need to be made in advance to set up properly - we like it with fresh fruit, especially berries.

* Exported from MasterCook *

No Bake Cheesecake Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
14 ounces condensed milk, sweetened
1/3 cup lemon juice
1 teaspoon vanilla
1 prepared graham cracker crust

Combine all filling ingredients until smooth - pour into pie shell and refrigerate overnight.

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Here's one we like. From an old church cookbook...

* Exported from MasterCook *

No Bake Cheesecake

Recipe By : Katie
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package lemon jello -- small
1 cup boiling water
8 ounces cream cheese -- softened
1 cup sugar
3 tablespoons lemon juice
1 teaspoon vanilla
1 can evaporated milk -- whipped
3 cups graham cracker crumbs
1/2 cup melted butter

Dissolve jello in boiling water. Chill until thick.

Mix cracker crumbs and butter. Line bottom of pan, reserve part for top. (Or use prepared graham cracker crust.)

Cream together cream cheese, sugar and vanilla. Add jello and lemon juice. Mix until well blended and fold into stiffly whipped milk.

Pour into crust. Sprinkle remaining crumbs on top.

Chill thoroughly. May be frozen.

A Book of Favorite Recipes, Arnhart Baptist Church, Purdy, Missouri

Copyright:
"1968"

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NOTES : This can be made in a pie crust and piled high, or in a 13" x 9" pan.

My favorite and everyone always raves about...

I use the individual graham cracker crusts that come 6 to a package and I use cherry and blueberry pie filling to top them.

1 ready made graham cracker crust
1 (8 oz.) cream cheese
1/2 c. sugar
1 (8 oz.) Cool Whip
Fruit topping (optional)

Blend cream cheese and sugar together until smooth. Fold in Cool Whip. Again, blend until smooth. Pour mixture into ready made crust. Chill at least 2 hours.

I have made the Lemon Cheesecake that Katiec posted for many years. (It also came from an old - Kansas - church cookbook.) My oldest son always requests it instead of "birthday cake". Yesterday instead of "lemon" I made Strawberry Cheesecake - Strawberry Jello, a (thawed) package of (sweetened) frozen strawberrries and only 1/2 cup of sugar were the changes I made to the orgional recipe. The results were delicious and a really pretty pink dessert. One suggestion, don't sprinkle any crumbs over the top. Instead I used some tiny Easter sprinkles in bright pastel colors. Perfect!

Katie, yours sounds very close to what we used to have in Germany that I liked so well. Never saw evaporated milk over there so I suspect they used cream but then I never looked for the evaporated milk in the stores there either.
Was lovely.

hi katiec

i tried ur recipe but the cake didnt set properly.
question:
1. 1 can of evaporated milk - what's d size?
2. 1 pack of jello - again what's d size?

thanks.