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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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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sonnet

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

I made this today, and EVERYONE loved them sooo much, this is a big keeper!!

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vaneblu

Cooking Level: Intermediate

Living In: Santo Domingo, Distrito Nacional, Dominican Republic

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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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Loey's recipes

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Reviewed: Feb. 22, 2009

These were so easy to make and looked as if I spent the whole day in the kitchen. Everyone raved about them.

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maxbub

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Reviewed: Jan. 19, 2009

Everyone at my husband's work loved them. My husband liked them even though he is not a sweet eater.

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Yackyyan

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 18, 2009

Gave this a four for time commitment only. Taste was fabulous, but took a VERY long time to make it. The "mini" muffin tins don't fit vanilla wafers, so you either have to crush them and then add butter or shortening to make a crust, or cut the cookies to size. Neither is as easy as the recipe implies. The recipe makes many more than the number of mini muffins it says. I made 48 mini muffins + 12 full size muffins with a double recipe and still threw a lot of batter away. Unwrapping frozen cheesecakes from the muffin liners is easier, but still quite time consuming. Also, not sure why, but mine fell a little after baking. (I'm a novice cook.) Next time, I will make a full size and then cut into bite sized pieces.

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Mary

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Reviewed: Dec. 31, 2008

This was a very easy and very good snack at our holiday cookie exchange. We were a little nervous about the idea of using a Nilla as the crust but it worked great. We used silicon cupcake cups which made them easy to serve and a little festive as well

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Ryan cooks

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

They are not easy to get out of the papers and they are just not feasible to eat. I just made them for a party and they are an awful mess! I did not have time to cool them enough maybe. The wafer is too small for the muffin paper and its all just not pretty to say the least. When you peal the paper they are not holding up well...oh well- I will go make a dip instead.

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pcagle

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

Very good. I prefer to crush the vanilla wafers to make more of a crust for the mini cheesecakes. These freeze beautifully and you can put the cherries on once they are thawed and are ready to serve.

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Singing Baker

Cooking Level: Expert

Living In: Wexford, Pennsylvania, USA

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Reviewed: Nov. 18, 2008

I love this recipe. It is so easy and everyone loved them. Thank you so much for sharing it!

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Flossy

Home Town: Fairhaven, Massachusetts, USA

Living In: Mission Viejo, California, USA

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Reviewed: Nov. 15, 2008

these are the easiest to make even if you make 25 or 50 everyone loves them

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ellen

Cooking Level: Professional

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 10, 2008

Loved these!

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PATTYISIN

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Reviewed: Nov. 9, 2008

These are super easy to make and taste great. I baked two dozen and topped half cherry pie filling and the other half with blueberry pie filling. I added a rosette of whipped cream to each and put a tiny American flag pick on each one. They looked very cute on the table for election eve dessert. My guests raved about them. Just a perfect serving of cheesecake! Have your cream cheese and eggs at room temperature. This makes the mixing so much easier and will give you a smoother cheesecake.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Sep. 30, 2008

Everyone thought these were great! Plus they were so pretty! I didn't use the wafer instead I made a crust with the Graham Cracker Crust recipe on this site. I thought they could have been sweeter - but like I said everyone else thought they were great.

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PrincessKiwi07

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

bake for at least 20mins. try swirling raspberry jam or put some pineapple tidbits in the batter.

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billynn

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Reviewed: Sep. 10, 2008

These are AWESOME! I did the caramel thing with them along with the pecans. Everyone could not get enough of them. This recipe is so easy and is definately saved in my recipe box. Way to go with this one.

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ptchaw

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

Made these for a party... the vanilla wafer idea was awful and didn't work, so we switched to standard graham cracker crumbs. Cheesecakes came out good after that. The recipe should tell you that the only way to use Vanilla wafers is to crush them... they don't fit into a mini-muffin tin.

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Elise

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

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Reviewed: Jul. 30, 2008

I made these for a bridal shower and they were a hit. Definitely cook these for 20 minutes instead of 15-17 or they are mushy. I love the fact that they use vanilla wafers that fit perfectly in the muffin pan! I might add a little vanilla extract next time too

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