Reviewed: Nov. 21, 2009

So good!! And soooo easy! Amazing how easy these were. I got tons of compliments and requests for the next gathering. I did use sugar cookie dough and topped with strawberries. Yum!

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MARISOL1026

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

I made this for a thanksgiving pot luck last night. EVERYONE loved them! One change: I used strawberry filling instead of cherry. I will be making for my brother (his bithday) b/c he loves cheesecake. These are VERY VERY good!!! Next time I will be making strawberry swirls in the cream cheese filling.

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QuAnita21

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 5, 2009

Great recipe! Just made this last night and it was a big hit. They are really tasty and very cute - lots of room to change the topping to whatever you like. We just used whipped cream on top since that's all we had. I did have a little problem with the paper cups sticking to the bottom of the pan after chilling and tear slightly when I removed them. Next time I will try using the foil cups instead and/or loosening them prior to chilling. Can't wait to make this again for the holidays.

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PeaPea

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Reviewed: May 18, 2009

This recipe is hands-down EASY and I get requests for it ALL THE TIME! I had no idea it'd be so popular and in a blink, they're all gone! I've substituted the cherry filling with blueberry filling because the cherry is too tart. The blueberry compliments the cheesecake part very nicely. Thank you so much for this high-demand recipe! =)

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Fetsey

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Reviewed: May 12, 2009

I made it for a Halloween party for co-workers, then again for a football party, and making again tomorrow for a BBQ. It is simple and amazing I personally do not eat cheese cake but I have never received a complaint and they are gone so fast everyone is fighting for the last one. Next time I am going to try different toppings because not everyone likes cherries.

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Jessica

Cooking Level: Intermediate

Home Town: Saugerties, New York, USA

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Reviewed: Apr. 25, 2009

Yum! Thank you for the recipe!

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FloridaGirl

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 5, 2009

Pretty good, but the cookie bottom got pretty dense and stick since the cookie had nowhere to expand.

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betty

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Reviewed: Mar. 29, 2009

excellent

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LisaS

Cooking Level: Intermediate

Living In: Danville, California, USA

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Reviewed: Mar. 26, 2009

These were only okay. The cheesecake overwhelmed the cookie in flavor, so I would recommend using a little less cheesecake. I also would never put canned fruit atop them again. That really ruined them (way too sweet). I'd suggest a slice of a fresh strawberry or a raspberry instead. In the end though, a good regular slice of cheesecake would easily trump these cheesecake cookie cups.

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Schatze27

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Reviewed: Mar. 18, 2009

I was surprised how easy these were to make! Everyone especially loved the presentation with the cookie crust. Word of warning: Don't refrigerate too much or the cookie gets very hard.

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Nicole N.

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Reviewed: Mar. 11, 2009

Wow! There were GREAT! I loved them and so did the rest of the family. Simple to make. I used fat free cream cheese the second time around and they seemed a little dry.

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Nannette

Cooking Level: Beginning

Living In: Herrin, Illinois, USA

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Reviewed: Mar. 4, 2009

These were just okay. My family didn't care for the cherries on top. If I try this again I will leave them out, and maybe drizzle chocolate on top instead. They were easy to make and impressed my friends. They thought I actually put some effort into 'em. :-)

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 28, 2009

The cream cheese flavor came out a little too well, but I was able to hide it with strawberry glaze.

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Vin

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Reviewed: Feb. 22, 2009

I did a graham cracker crust, and found that I needed more of the filling. To double the recipe, I needed three batches of the filling. The graham crust must take up less room. Nice recipe to have in my arsenal.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Feb. 21, 2009

Everyone I have made these for loved them. Plus they are so easy to make. I just use regular cookie mix instead of refrigerated and bake for same amount of time. I have tried chocolate chip, oatmeal, and brownie. I think the brownie bottom is best.

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Jodie

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

These were good and simple to make. I don't know that using cookie dough instead of a graham crust added much. I tripled the recipe and I baked the cookies less time than recommended. Next time I'd back them even shorter.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 13, 2009

What's not to like? Per other reviewers, I used sugar cookie dough. Just bought the roll, sliced a cookie and placed it in the cup. Doubled the recipe but only ended up using one cookie roll. Placed a sliced strawberry on top and then drizzled milk chocolate over that. Perfect presentation. They taste wonderful, although next time I will go for more filling versus cookie.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Feb. 9, 2009

Excellent dessert and very easy to make. I have made this a couple of times now and find it great for company. I didn't like it with the fruit topping, but instead drizzled with melted chocolate chips. Mmmmm.

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