Favorite Ladyfinger Cheesecake Recipe
Favorite Ladyfinger Cheesecake Recipe photo by Taste of Home

Favorite Ladyfinger Cheesecake Recipe

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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."
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12 servings


  • 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

Nutritional Facts

1 slice: 529 calories, 26g fat (17g saturated fat), 85mg cholesterol, 439mg sodium, 64g carbohydrate (42g sugars, 2g fiber), 7g protein


  1. 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.
  2. 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.
  3. Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving. Yield: 12 servings.
Originally published as Ladyfinger Cheesecake in Quick Cooking January/February 2000, p46

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Reviewed Aug. 10, 2013

"I have made this recipe numerous times and it always impresses my guests. I can't find lady fingers so I used nilla wafers. Can't get over how easy this is and looks like it is difficult to make."

Reviewed Jul. 20, 2011

"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 Jun. 25, 2011

"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 Apr. 29, 2011

"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 Feb. 19, 2011

"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."

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