I made these for a fourth of July party and they were a big hit. I decorated them half with blueberry and half with cherry filling for a festive look. I doubled the recipe which yielded 36 mini cheesecakes. I recommend making them the night before to let them set in the refrigerator. They are much better by the next day.

I took this to a company pot luck and it was very well received! Instead of using wafers (didn't have any) I used the Graham Cracker Crust recipe found on this site. I also used mini cupcake moulds. Before baking, I added a couple of drops of strawberry jam and made a couple of swirls. They looked and tasted fabulous!!

This is a great recipe! It was really simple to make and I even made them in bulk. I managed to make about 80 for a party... A tip: If you want to make chocolate chip cheesecakes, don't put in large chocolate chips. Make sure you chop up the chips so that it blends in well. it tastes fantastic! I also used an oreo cookie crust which turned out pretty well. They're best out of the fridge.

This was a good recipe, although I had to cook them for much longer than the recipe said to get them cooked all the way through.

I also use the lowfat cream cheese. For a topping alternative I used the Polaner All-Fruit. I warm it a bit in the microwave to thin it out a bit, then put it on top of the cooled cheescakes and refrigerate.

My Friends and Family loved these. They were easy to make!! I will defintely make these again!

Good. I used strawberry shortcake cookies instead of wafers and put a kiss in some of them, plain ones and ones with a Hersheys Kiss in the middle. I would like to try another similiar recipe that is a little more smooth tasting though. Very good party idea and tastes much better the next day.

I've used a recipe almost exactly like this. The recipe I found (by Paula Deen) called for 1 cup of sugar and 1 tsp of vanilla extra instead of lemon juice. The only difference! I found mine were a little mushy (and hard to eat, even after chilling overnight) after cooking a full 20 minutes. I would suggest a few more minutes cooking time. Otherwise, these are a treat!

Super YUM! I used two cookies in each bottom which gave me 4 extra cuppies...just happened to have fresh lemons on-hand so the flavor is perfect!

O My Gosh, These mini cheese cakes are the perfect New York style which is somewhat dense but never creamy. I made over 100 of these for a benefit and they were eaten quickly. I used 1/2 package of graham crackers for the crumb mixture and used 1 rounded tbs. of crumbs in the bottom of the paper liners. I also sprayed the liners lightly for easy removal. Then, topped half with cherry pie filling and half with semi sweet melted chocolate. If you want to serve individual cakes, use larger muffin tins, skip the crumbs and freeze the cakes until serving. The paper peels off the frozen cakes easily. I did bake about 8 minutes longer the suggested time. When they start to crack open on top, they are done.

I love cheesecake, and these were really good. I added about a tablespoon of flour and about a teaspoon of vanilla extract. YUMMY! I can see someone getting pretty creative with variations - caramel, raspberry, etc. I'll whip these ones up again.

I substituted the graham cracker crumb/butter/sugar mixture for the wafers, and used frozen raspberries in light syrup as topping. These were delicious and I will definitely make them again.

Oh, wow. Like many others, I used a graham crust for this (couldn't tell you proportions, I made it on the fly). I halved the recipe, used neufchatel cheese (1/3 less fat than cream cheese), a drop or so of vanilla extract, and used a little less lemon juice than called for. I also added about a tablespoon of light cream, and about 1/4 teaspoon of flour. I didn't use the cherry pie filling and I didn't use paper liners, just greased the cups really well. No problems with sticking. My cakes cracked a tad, but that's my tempermental and inaccurate oven. My advice: DO NOT try or rate these until after you have chilled them overnight. I had some the night I made them and was at first disappointed since they tasted eggy and the texture was way too soft. HOWEVER, I put the rest in the fridge, and the next morning they were fantastic; better (in my opinion) than the Cheesecake Factory in terms of taste AND texture. I ate some plain and some with a little raspberry preserves. I was very pleased, and my husband has requested them again.

Excellent recipe! The only thing I changed (to eliminate the extra carbs) was to blend together melted butter, almond flour, splenda and cinnamon for the base instead of the vanilla wafers. Oops, I also used Splenda instead of sugar, but, I had to double the amount to get just the right amount of sweetness.

I have been making these since the early 1970's and it has been one of my most requested recipes of all time. You can certainly create a lower fat version by using lite cream cheese, fat free vanilla wafers and lite cherry pie filling. I have used blueberry and strawberry pie filling as toppings too, however the cherry remains the most popular. It's a very nice presentation to do a variety of toppings however, and there are endless possibilities. One tip I have is to make a day ahead of time and refrigerate overnight (without any topping) and then add the cherry pie filling after thoroughly chilled. Just seems to work better and it is easier for you (or your guests) to remove the muffin paper. I don't add sweet cream cheese or whipped cream to the top, they are flavorful and PLENTY sweet enough as is. Love that this is a nice individual serving, sure to get rave reviews ~

These are simple to make and look pretty but they aren't creamy or sweet enough for my liking.

I made these for a party and they were gone in seconds. Easy and fun to make, look nice at a party and are delicious to eat. I used blueberry fruit topping.

I'm a cheesecake lover and thought these would be great. Unfortunately for me, they were not very good. I followed the recipe exactly, but topped them with strawberry topping. They looked lovely, but they were not nearly sweet enough and they were not creamy, like traditional cheesecakes. Still looking for a mini cheesecake recipe.....

These are amazing with endless potential for creative versions! I followed the recipe exactly but added an extra 1/2 tblsp lemon juice and maybe 1/2 tsp vanilla extract. I also found the nilla wafer too small to use as crust and opted for crushed graham crackers and oreos. I also found strawberry pie topping and made a turtle version as another reader suggests, both were wonderful!