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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 24, 2008
Very good, I used strawberry preserves and some I sprinkled with mini chocolate chips before baking. I used "100 calorie" Oreo crisp for the crust, they fit perfectly. At first I thought it hadn't worked but once cooled, they were perfect. I thought 15 minutes was plenty for cook time but everyone's oven is different.
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Reviewer:

Kelly
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 15, 2008
This was a great easy recipe that my little sister and I made for our family. Everyone loved it!! Alot of cheesecakes I try are too egg tasting but this one was ok. It could be better though.
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Reviewer:

maeganrae
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 19, 2008
These are very easy to make and are delicious. I used a mini muffin pan and trimmed the edges of the vanilla wafers to make them fit. I halfed the recipe and my yield was 24 mini muffins. Thank you for posting the recipe! I am definitely making these again, maybe using different toppings.
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Reviewer:

Lulu
Photo by Lulu
Cooking Level: Beginning
Living In: Tampa, Florida, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 1, 2008
I thought these were just ok. The vanilla wafers don't fit very well into the bottom of mini muffin pans - the wafers are too big so I ended up grinding them and putting a tsp of crumbs in the bottom of each cup. They puffed up beautifully in the oven, but deflated pretty quickly and the cups ended up looking only half full. The taste was good, though. Maybe next time, I'll fill the cups with more batter to see how that works.
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Reviewer:

Leah
Cooking Level: Intermediate
Home Town: Brunswick, Ohio, USA
Living In: Parma, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 6, 2007
Excellent! I made these for my family and friends for Easter and they said this was possibly better than a restaurant's cheesecake! I reduced the sugar to 1/2 cup. And Instead of Apricot topping I topped with a berry preserve and fresh rasberries and drizzled with white chocolate. For another batch I topped with heavy cream, and drizzled with dark chocolate and carmel. Then I topped THAT with slivered almonds lightly toasted in butter and then shaved some extra dark chocolate at the end before serving. For the crust, I mixed melted butter, graham cracker crust and a little brown sugar. Obviously these changes extends the cook/prep time, but the results are FABULOUS! I've been commishioned to make 50 for a grand opening for a friend!
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7 users found this review helpful

Reviewer:

Miss Susan O
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