The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 12, 2009
Awesome and easy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 11, 2009
TOTALLY YUM! Everyone raved about how great they were, these are awesome awesome awesome.... and SOOOOO EASY! It just doesn't get any better!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 26, 2009
These were a big hit! I used a graham cracker crust and and strawberry topping and they turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 5, 2009
very easy and delicious, used mini wafers for mini muffin tin and turned out perfect with just cool whip topping. The perfect size to pop one in your mouth and control serving size
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 24, 2009
Well these tasted good but they didn't look very pretty. Probably my fault - I used the foil baking cups (thought they would hold up better) and they all fell in the middle. Maybe they didn't cook evenly because of the foil cups?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 11, 2009
huge hit!!! everyone wanted seconds, i did not have enough!!! so easy to make!!!! i will be using this recipe a lot!!! i used graham cracker crust instead of wafers- just added butter and graham crackers--
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 26, 2009
An awesome dessert option. I didn't use the vanilla wafer, it appeared to small to cover the bottom of the muffin pan. Instead I substituted crushed graham cracker with melted butter for the crust. I doubled the recipe, but there is no need to double the cherry topping; 1 can is plenty. Also, I found that to only fill the muffin tin 2/3 full made for skimpy (cookie height) minis. Next time I will fill to the top of the liner for better presentation. I did bake in a water bath and had no cracking.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 14, 2009
The lemon juice really brings the flavors together in this recipe. This being my first time making cheesecake, I wasn't sure what the finished product will look like. But my family loved it! I used crushed Nilla wafers mixed with sugar and melted butter. Instead of cherries, I used freshly sliced strawberries. It's great for a hot summer night dessert! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 29, 2009
These are so easy!!! They were very good too! Hubby had a bring snacks to work day and I decided on these for a summery type of snack...a big hit!! The first thing to go! Since this was the first time for me to make a cheesecake I was unsure of what they look like done but I followed another reviewer and waited til they became cracked on top a little. They turned out perfect! While the vanilla wafers are easier I think they would taste better with crushed graham crackers mixed with butter and fresh fruit instead of the pie topping. Either way they were still delicious! Thanks for the recipe!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 9, 2009
I can't rate these 5 stars because I never got to try them! They disappeared before I could even make coffee. Instead of the pie filling, I used fresh raspberries & blueberries. Put the berries on top when they just come out of the oven & are still "puffy".
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Cooking Level: Intermediate

Home Town: Westfield, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 11, 2009
People at the party kept asking me if I bought these premade from somewhere... the presentation was wonderful and they tasted great too! I used a regular size muffin tin and a graham cracker crust following the instructions on the box (you do not need to prebake the crust.) I doubled the recipe for 24 cheesecakes and had enough filling to make at least 12 more cheesecakes. 1 24oz can of the cherries was plenty. I baked them in the foil wrappers and then refrigerated them over night. The evening of the party, I took them out of the wrappers, put on the topping and served. They were perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 7, 2009
Try these with ginger snap cookies instead of nilla wafer cookies ... a yummy alternative!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 20, 2009
I recieved much praise! Lovely, rich cheesecakes! I used shortbread cookies on the bottom and put crushed praline pecans on top of the fruit! So easy to make...will be using this recipe again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 19, 2009
I am HUGE cheesecake lover. If you are expecting a rich and creamy cheesecake flavor you're in for an unpleasant surprise. I did however serve them to 4 adults and two children who liked them so there you go. I may make them again (they are very easy) but I won't be eating them.
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Photo by marie.m

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 11, 2009
This recipe was AMAZING!!!! We used gramcracker crumbs instead of vinilla waffers. We decorated the tops with melted butterscotch chips instead of cherrys YUMMMM!!!!! we will make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 1, 2009
Everyone loved these mini cheesecakes. I made a change in the topping; I used fresh fruit (blueberries and strawberries) instead of cherry pie filling. I also used pretty liners and left the cheesecakes in the liners. It seemed to make it easier for everyone to eat and keep the fresh fruit on top.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 22, 2009
This was good, but not 5 stars for me. It was very easy and fast to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 20, 2009
Wow - these taste great and took literally 5 minutes to make!! What a fantastic, quick and easy recipe. My only complaint is that the wafers are too small to entirely cover the bottom of the muffin tin; however I am going to try again in the future with different brands of cookie. Round shortbreads maybe? Ginger snaps? I am not sure. So far we have loved them here and I know the girls will gobble them up at girl's night out tonight. Thanks so much!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 16, 2009
I made this today, and EVERYONE loved them sooo much, this is a big keeper!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 22, 2009
I used graham cracker crust because the nilla wafers were too big. I liked the graham cracker crust much better. The mini cheesecakes were easy to make and tasted light and creamy. I did add a bit of vanilla to the recipe.
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