Reviewed: Nov. 20, 2009

good recipe, i didn't have enough cream cheese to double as others recommended, they're fine as is. i added 2 Tbsps sour cream to my mix & used chopped almonds instead of walnuts. i really like this isn't the typical graham crust base. YUMMY!!

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foodwiz

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Fort Washington, Maryland, USA

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Reviewed: Nov. 17, 2009

For this recipe to be successful one must follow these three main rules: 1) Double the filling - When doubling the ingredients double all ingredients except use one egg to avoid an eggy taste. 2) Refrigerate for atleast three hours before consuming. Taste great when you make it in the evening and consume it the following afternoon. 3) this recipe makes 36 cubes not bars lol. The cubes are great for appetizers. This recipe was great except I used whole wheat flour and crushed almonds. Instead of butter I used peanut oil which gave the crust a nice nutty taste. I also used organic soymilk and omitted lemon juice due to the recommendation of others. I intend to use this recipe repeatedly it was simple quick and delicious. Also very economical.

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mary8810002

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Reviewed: Oct. 30, 2009

I was suprised how easy this was to make. i doubled the recipe to fit a 9 by 13 pan. I cooked this for 30 minutes in my gas stove, slid it out to sprinkle the topping, adn left it alone in the oven for another hour. Also, i didnt have eggs or vanilla. so i added a little extra milk. They were delicious, creamy, light, and the perfect bite size snack for a party or event. (I made 40 minature squares with this recipe) Thanks!

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Tameka

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Reviewed: Oct. 29, 2009

These were good although the crust was a little too crunchy and hard, I did not use the lemon juice because other reviewers said that is all you could taste, next time I think I may swirl strawberry or blueberry preserves through the mix.

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Lyss8928

Cooking Level: Intermediate

Home Town: North Huntingdon, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Oct. 8, 2009

These were outstanding! My daughter wanted to make a cheesecake for her birthday, but we ran out of time to do it right. So, we tried these instead. All the great cheesecake taste without all the time and hassle involved with a cheesecake. Very easy. Very Yummy. Other than doubling the filling, the only change we made was in using the Graham Cracke Crust I recipe from this website. We just wanted to stick with that traditional crust. Thanks for a great recipe!

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KarenMomTo5

Cooking Level: Intermediate

Home Town: Peekskill, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 8, 2009

These were very delicious, although mine didn't turn out quite as thick as I would like. Next time I will double the filling. I also added a raspberry swirl. Delicious!!!

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lisa46639

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Reviewed: Oct. 1, 2009

Definately very rich, and tasted a lot like a "normal -take forever-and has agazillion steps" cheesecake (which I do like to make, just not all the time :). Per other reviewers suggestions, I doubled the filling which was good for a birthday dessert, but we definately ate smaller piececs. Thank you for sharing!

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sola.deo.gloria

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Reviewed: Sep. 28, 2009

Excellent recipe. I substituted chopped almonds for the walnuts and it was still really tasty. Also used brown sugar in the cream cheese and that tasted really good as well.

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Mimmilina

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

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Reviewed: Sep. 27, 2009

The kids made this recipe. It was amazingly good, the taste and texture were very much like a regular cheesecake without all the work and tricky baking/timing issues. We will make this again!

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iloveafarmer

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Reviewed: Sep. 26, 2009

The operative word here is "bars." It's not meant to be a cheesecake. The filling is purposefully made thin. Think of it "finger-food cheesecake." I usually save out about 1/2 to 3/4 cup of the crumb crust mixture, and sprinkle it over the top of the filling before baking. This gives a crunch when you bite in, which supplies delightful counterpoint to the soft filling. These always go super fast.

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Baricat

Cooking Level: Professional

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Reviewed: Sep. 16, 2009

The crust was yummy. But definitly will double the filling next time

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sarah

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Reviewed: Sep. 13, 2009

This wasn't everything I hoped for. The filling was very thin and just didn't pack the punch cheesecake promises.

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nflwidow18

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Reviewed: Sep. 8, 2009

I made this as a whole pie. It was DELISH! However, since my dad is alergic to walnuts, I used Pecan Sandies in the crust. It tasted so marvelous! I highly recommend this recipe -it was so quick, so easy and SO yummy!

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drgnfly1010

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

im pregnant and have been craving cheesecake and this looked easy to make. i was sooo glad i did, its amazing!! i am going to double the filling as others sugested but only because i almost ate the entire pan in one day lol. thank you sooooo much for the recipe!

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angela

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Reviewed: Aug. 30, 2009

i think its important to realize that this is designed to be cute into itty bitty pieces and served as like bitesized snacks, not a cheesecake recipe and thats why there isn't much filling. however, i made it as a cheesecake and simply doubled the filling recipe as other suggested. the crust is absolutely delicious and the entire cake was sooo good. i'm a very inexperienced baker and only 17 and this is the first homemade cake i've ever made and it was simple. i also mad ea strawberry glaze and chopped fresh strawberriers that added an extra deliciousness. it was very easy and very awesome my dad loved it and im sure my boyfriend and his lil sis will too! i am about to get another piece right now!

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parrsicle

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Reviewed: Aug. 23, 2009

Too much lemon, leaves a sour aftertaste, not incredibly bad but enough to notice. The crust is too thick & there just isn't enough cheesecake portion per bar. Disappointed in the finished product since it has great reviews from trusted AR cooks, we just weren't impressed. Sorry:(

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 17, 2009

I have never made cheesecake before and thought I would try this recipe out because it seemed fairly easy. The texture came out a little more like a custard than I would have expected, but the taste was good. The crust stuck to the bottom of the pan the first time I tried to cut into it, but once you get the cutting started the bars come up easily. This was an okay recipe, loved more by my husband then myself, but I will be searching for a more "cheesecakey" cheesecake.

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jcheerMIVA

Cooking Level: Beginning

Home Town: Springfield, Virginia, USA

Living In: Flushing, Michigan, USA

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Reviewed: Aug. 12, 2009

This was my first time making cheesecake, and it was very good. I doubled the filling and baked for about 40 minutes. Great recipe and simple to follow.

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Natassia521

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Reviewed: Aug. 3, 2009

These bars were very good. I made the mistake of using a 9x9 pan instead of 8x8 so they were rather thin. I also had to substitute white sugar for brown because I was out, which I don't recommend, but it worked ok. Despite these things they were still delicious and were gone within 24 hours.

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Em

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 22, 2009

I just made these tonight and they were great! I doubled the filling as other reviewers recommended and they were perfect. I have no idea how the recipe is supposed to yield 36 bars though. I think both the walnuts in the crust and the lemon in the filling tasted awesome and they were so easy to make. I served them with fresh strawberries and it made a tasty summer dessert.

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Yummymummy

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