Reviewed: Jun. 19, 2013

followed the recipe exactly and for some reason these were not all the hype I expected. My husband was the first to try them and he said they were dry :( I was pretty disappointed to hear that as I'm know to be a good baker. Anyway I topped them with cherry pie filing to help with the dryness a little. Don't know what went wrong since others had great success, oh well.

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mrsbebe

Reviewed: May 24, 2013

Made a 'light' version. I loved the way they turned out, but I've changed quite a bit. I used Ricotta instead of regular cream cheese to cut calories (added a bit of flour because of that, like ~10-15 grams/a tablespoon?). And I put a thin slice of store bought yellow cake underneath instead of the cookie. Also I only added a little lemon juice (tasted to see if it was okay), I think if you make it the way you're supposed to they become very sour... I've had that happen before with a different recipe :( These are like apple pie, they taste best after resting for a while, like overnight, and are best served cold.

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Dionaea_muscipula

Reviewed: May 17, 2013

Wonderful! Light, fruity, delicious -- and easy to bake!

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Evie

Cooking Level: Intermediate

Reviewed: May 9, 2013

Tried with low fat neufchatel cream cheese, forgot the lemon juice and still turned out very well. Very easy and simple recipe, will definitely make again with different filling options. I used homemade blackberry jam as I didnt have any fruit filling on hand.

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bettsmatt

Reviewed: May 8, 2013

This is the BEST (not to mention the EASIEST!) cheesecake recipe I have ever tried! I followed the directions exactly and my cheesecakes came out SO yummy and with perfectly smooth tops. I did put a small pan of water in the oven with them...I don't know if that made any difference or not, but regardless..I'm sure they would have tasted just as good! This will now forever be my "go to" recipe when I want to make cheesecake! Thanks for sharing it!

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Janet

Reviewed: May 4, 2013

great cheese cake love this idea yummy and cute:) cutie pie!!!!

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emily_G

Reviewed: Mar. 30, 2013

I use this recipe to make mini cheesecake Easter baskets. Tint coconut green with food coloring for the "grass", top with mini jelly beans (I use Jelly Belly) and use licorice ropes to make "handles".

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Sasse

Cooking Level: Expert

Reviewed: Feb. 20, 2013

So easy! I made a half batch (4) in ramekins. Delicious!

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blackbirdfly

Reviewed: Feb. 20, 2013

Yummy individual cakes that you can put your choice of toppings on. My guests loved them!

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Cooking Level: Intermediate

Reviewed: Jan. 13, 2013

I've been making these for years, they are awesome and so easy. I make them bite-size by using mini Vanilla Wafers and baking them in a mini-muffin pan. I do not top them with cherry pie filling because I personally don't like it. This year I used homemade Grand Marnier Cranberry Sauce left over from Thanksgiving dinner to top them. They were a huge crowd pleaser! In the past I've used fresh fruit as a topping - also delicious.

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