Favorite Ladyfinger Cheesecake Recipe

Favorite Ladyfinger Cheesecake RecipePhoto by: Taste of Home Favorite Ladyfinger Cheesecake Recipe Rating 5

Raspberry or cherry pie filling gives a festive appearance to this rich no-bake cheesecake that's perfect for Valentine's Day. "This elegant-looking dessert makes a dramatic presentation," writes Irene Pitzer of Nashville, Tennessee. "Get ready to share the recipe."

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Favorite Ladyfinger Cheesecake Recipe
  • Prep: 30 min. + chilling
  • Yield: 12 Servings
30 30

Ingredients

  • 2 packages (11.1 ounces each) no-bake cheesecake mix
  • 2/3 cup butter, melted
  • 1/4 cup sugar
  • 1 package (3 ounces) ladyfingers (25 cookies)
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups cold 2% milk, divided
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 can (21 ounces) raspberry pie filling or flavor of your choice

Directions

  • In a large bowl, combine the contents of crust mix from both packages, butter and sugar. Press onto the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan.
  • In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix from both packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping.
  • Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 529 calories, 26 g fat (17 g saturated fat), 85 mg cholesterol, 439 mg sodium, 64 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Ladyfinger Cheesecake in Quick Cooking January/February 2000, p46

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Reviews for Favorite Ladyfinger Cheesecake (11)

Favorite Ladyfinger Cheesecake Recipe

Favorite Ladyfinger Cheesecake

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Reviewed on Jul. 20, 2011 by jennifergarnett

Wow, everyone loved this cake. I could not find lady fingers so I used Milano Double Chocolate cookies. They fit perfect. Also, I crumbled up half a bag of the cookies on top of the crust and filled in the spaces at the bottom. I added half a cup of brown sugar with the first 1/2 cp of milk and beat it for about 5 minutes. My husband was so impressed.


Reviewed on Jun. 25, 2011 by cdpeffer

I love this recipe. I've made it tons of times. I change out toppings as needed. It's nice for summer when its' too hot to turn on the oven but you still want a nice dense homemade tasting cheesecake. Presents beautifully for parties and gatherings as well


Reviewed on Apr. 29, 2011 by spgcollins

I have been making this cheesecake for years and it is always the first dessert to go. I even take orders for it during Christmas.


Reviewed on Feb. 19, 2011 by mrsjean

This recipe was a hit at our annual dessert auction at church. I will definitely make this again. Easy to make, but looks like you fussed.


Reviewed on Oct. 08, 2010 by jab23

Absolutely delicious! It came out perfect and I did not change a thing.


Reviewed on Sep. 04, 2010 by HAPPY2CU

I have made this several times and it always is a crowd pleaser. So easy and so yummy.


Reviewed on Aug. 23, 2010 by HFry

I made this for my birthday and it was fantastic! Not only did it look great, but it tasted good too.


Reviewed on Feb. 09, 2010 by laurieb123

Wow! This was excellent and sooo easy to make too. It looked so fancy and impressive! Thanks for sharing this awesome recipe, Irene


Reviewed on Jan. 22, 2010 by mike502

A delightful cheescake recipe. Finding ladyfingers was very difficult for me, so I used shortbread cookies instead. They worked fine and happened to just match a cheesecake serving size. Also, found that using about 4 tablespoons of butter in the crust worked great instead of 2/3's cup of butter. Try this recipe whether or not you try my changes.


Reviewed on Dec. 23, 2008 by dot92483

I made this cheesecake twice for a Relay for Life Cancer bake sale and silent auction. The first time the cake sold for $85 and the next time $60. I have had to make this cake for work many times for birthdays

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