Reviewed: Apr. 28, 2012

This recipe is super simple and wonderful! It requires very few ingredients and very little time. I used orange juice instead of lemon because I just moved and didn't have any on hand. It worked great, and the results are awesome! Thanks for a great recipe!

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Reviewer:

bttrflybabydoll

Cooking Level: Intermediate

Reviewed: Nov. 23, 2011

I've made these several times now and everyone I make them for ask me for the recipe. They are so easy and versital. You can use all flavors of preserves for a variety of AWESOMENESS:)

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1 user found this review helpful

Reviewer:

memorie

Reviewed: Aug. 2, 2010

Great and Easy. made these for sunday dinner and they really taste like cheesecake with none of the hassle. Used reg. size muffin pan (12). Sprayed cup liners with shortening, crushed up the wafers and spooned them into the bottom and filled the cups to top. Came out perfect, when they sunk a little after baking they were still full. They were easy to get out of the wrappers and I could use any topping I wanted! will use this recipe again and again. Thanks!!!

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3 users found this review helpful

Reviewer:

mikomine

Cooking Level: Intermediate

Living In: Ogdensburg, New York, USA

Reviewed: Jun. 11, 2010

Chocolate Version: Change the vanilla wafer cookie to a chocolate chip cookie for the crust and instead of preserves, try chocolate whipped cream (put the whipped cream only when ready to serve because it doesn't hold it's shape for too long). Then sprinkle with a pinch of chocolate sprinkles. Yummy !

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14 users found this review helpful

Reviewer:

Cooking Level: Expert

Reviewed: Jun. 9, 2010

Very good recipe ! I've been making these for years, only I use cherry pie filling for the topping instead of preserves. Any flavor of pie filling can be substituted. They look beautiful on a platter & always go quickly when I serve them. They look prettier served in the muffin liners instead of removing them. Great recipe !!

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5 users found this review helpful

Reviewer:

ROYJEAN111

Cooking Level: Intermediate

Living In: Brooksville, Florida, USA

Reviewed: Jun. 7, 2010

5 stars for quick and easy, 3 stars for the cheesecake itself, 2 stars for the crust. Using the cookies is a fun shortcut, but they were dry and rather tasteless. The cheesecake was flavorful and a nice enough texture, but following the directions results in very skimpy cakes that are quite flat, looking nothing like the picture (recipe directs to use muffin cups, not mini muffin cups, so that's what I used). If you are making these, double the filling. It is also a pain to remove 24 of these cakes from their liners, which I needed to do as they looked awful in the liners. This would be a good one to do for a dessert buffet as one among many, but I wouldn't recommend these in a starring role.

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30 users found this review helpful

Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: May 9, 2010

Fabulous! I had to enlighten these because I'm on the Weight Watcher's diet, but they turned out amazing and were only three points a piece! Here were my ingredients: 6 sheets low-fat graham crackers (crushed), 16 oz low-fat neufchatel cream cheese, 2/3 c splenda, 2 egg whites, 3 tsp lemon juice, 1 tsp vanilla, and 1/2 c of sugar-free apricot preserves. I only made 12, but doubled the filling because everyone said they shrank down too much. They are still three points that way and would only be two if you used a few small pieces of fresh fruit in place of the preserves. I will definitely make these again, possibly adding a little cocoa powder to make them into chocolate cheesecakes.

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19 users found this review helpful

Reviewer:

Ponytail Goddess

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Cooking Level: Intermediate

Living In: Freeport, Illinois, USA

Reviewed: May 8, 2010

Yum, we loved these. I'm making them for my diabetic husband. I only had sugar free strawberry preserves so I used that. I just made an easy walnut crust with no sugar and used Splenda for the sugar in this recipe. He loves it, thanks!

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7 users found this review helpful

Reviewer:

Scotdog

Cooking Level: Intermediate

Reviewed: May 8, 2010

I have made these a few times and love this recipe! Took the Author's advice and changed the flavor of the preserves to Raspberry this time and perfect again. This is a very quick and easy recipe that always produces beautiful results. Perfect for parties or a quick snack. Will make this again and again. Thanks for sharing!!

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4 users found this review helpful

Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Apr. 19, 2010

Oh my goodness, yum. I never thought of putting apricot jelly on cheesecake, but I like them both so I decided to give it a try. Definitely a keeper! Thanks so much!

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16 users found this review helpful