Recipe by LOOPDHERB
"Very easy recipe that can be made with kids. Top with chocolate chips or cherry pie filling, if you like."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vanilla wafer cookies
2 (8 ounce) packages
cream cheese, softened
I'm only giving four stars to this recipe because I had to alter it as suggested by other reviewers to get the perfect cupcakes. I added a cup of sour cream, increased the sugar by 1/4 cup, and for the crust used two and a half cups of crushed wafers with 1/4 cup butter pressed to the bottom of the cupcake liners. They turn out great after these changes -- people keep asking for the recipe! I also made them using the plain wafer cookies for the crust as described in the recipe and they just turned slightly chewy ... it kinda felt weird having to chew the crust when the cheesecake itself just melts in your mouth. So if you have time, do the extra work and crush your cookies - it's worth the trouble :D
I made these for Christmas.. and I found that the recipe was quite easy, though the instructions said to wait for them to brown.. and they never did... but they were too tough.. if I had known, I would have added whipping cream to make them lighter, and maybe some lemon juice for extra flavouring.
Over all, they were pretty good though.
A+ Recipe!! Made this early yesterday morning for a winter sports banquet last night. Vanilla Wafers have shunk over the years, so I crushed 2-1/2 cups, added 1/4 cup melted margarine and pressed 1 T into each paper liner. Also as per previous reviewer, I added 1 cup sour cream and 1/4 cup more sugar to the cream cheese mix and got 20 wonderful cups. Topped 1/2 with 1 T blueberry pie filling and the other 1/2 with 1 T cherry pie filling....blue and red, my kids HS school colors. First dessert to disappear!! Thanks for sharing this one Diana. It's been printed and filed for lots of future use.
These were easy, fast, and tasted pretty good. After reading some of the reviews, I changed up some things. Also, I only had one pkg of cream cheese so I had to adjust the ingredients accordingly. For the Crust: The wafer cookies were too small for regular muffin size and too big for mini-muffin size. So, I crushed 20 wafer cookies and mixed it with 2 tablespoons of melted butter. After lining the muffin pans with cupcake papers, I put tablespoon full of crushed cookies to each muffin pan. I had exact amount of crushed cookies for 12 cupcakes. I used a measuring cup which fit nicely in the muffin pan to press the crushed cookies to the bottom. Very easy! For the Filling: I used one pkg of cream cheese, added 1/2 cup of sour cream, 1/2 cup of white sugar, 1 egg and 1/2 teaspoon of vanilla extract. Filled each cup evenly and baked it for 20 mins. After it cooled a bit, I put it in the refrigerator to chill. I read in other reviews that cheese cake cups sink afterwards. Well, it sinks quite a bit - about 1/2 inch deep, which provides you more than enough room for your favorite filling. My choice of filling is strawberry (fresh, frozen, or pie filling). With filling and all, I thought it was little too sweet for my taste. Next time, I think I will use a little less than 1/2 cup of sugar. Thanks for the great recipe!
This one was really worth it! Very easy and VERY tasty! I used butter cookies instead of vanilla wafers - you MUST try this because I believe the butter cookies (store-bought in the tin) made them even more delicious!
I brought them to a pot luck and they were a big hit. Thankfully I made more than enough and had a (very) few left to take home - yum!
BTW, I used half a strawberry to top each one, slicing each strawberry in half, then slicing each half to make three thin slices, and fanning those for an elegant topping.
Awesome! A party smash hit. I made as is, but followed the other's advice by mixing 2 1/2 cups wafer to 1/4 cup butter in the food processor and then scooping 1 tablespoon of the mixture into each cup and pressing down to make the crusts. I also topped with cherry pie filling. Everyone loved them!
Make sure you don't overfill the paper baking cups. If you do, increase your baking time. I filled mine about 3/4 full and had to bake them about 30 to 45 minutes total.
Easy and tasty! Crushed the wafers in the food processor and added melted butter and put 1 tbs. in each paper and pressed down for crusts. Everyone here loved them -- even picky son who never tries anything new.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Cake Cups
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 104
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A classic recipe for a cream cheese pound cake.
This carrot cake is dense and delicious, a real crowd-pleaser.
Flaky crescent dough layered with sweet cream cheese filling.