Reviewed: May 18, 2013

These are fantastic. You can make whatever flavor you want or just leave them plain. These are a hit every time I make them.

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AUTUMN800

Cooking Level: Expert

Living In: Dunstable, Massachusetts, USA

Reviewed: May 11, 2013

this was my 1st attempt at making cheesecake anything and it worked out pretty well, i was surprised. but apparently i had the wrong tin and the measurements were a bit off.so next time i will make it better

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starlet587

Reviewed: Apr. 19, 2013

We love these! I do make a reg. graham cracker crust for these. We have never tried the cookies at the bottom. Great filling and super easy.

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Emily

Reviewed: Apr. 17, 2013

Quite good! However, omitting the vanilla, and not putting in another flavoring, gives you a bland cheesecake. I made Lemon cheesecake, by adding in a few drops of lemon juice( No vanilla extract) and crushed up ginger snap cookies as crust. It was great!!!

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Sparkle Alexander

Cooking Level: Intermediate

Reviewed: Apr. 14, 2013

closest thing to NY Cheesecake

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Reviewed: Apr. 1, 2013

I was very happy with how these turned out; they are easy and delicious. I followed the directions exactly. As another reviewer pointed out, the amount of crushed vanilla wafers was quite a bit more than necessary. And also next time I think I will use crushed graham crackers for the "crust." But I highly recommend this recipe!

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Marcella

Cooking Level: Intermediate

Home Town: Sandusky, Ohio, USA

Living In: Sunbury, Ohio, USA

Reviewed: Apr. 1, 2013

I made these for our Easter meal. I used whole ginger cookies as the base,in (paper lined) medium-size cupcake tins, made 22. For the kids I put tiny coloured (chocolate) Easter eggs in the concave top surface, so it looked like a basket: the adults had homemade blueberry pie filling on top. No complaints here.

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Maximary

Reviewed: Mar. 19, 2013

I love these on so many levels! They are so easy, so quick and most importantly, SO good. If you have any experience making cheesecake, you know it takes time and attention and well worth it. However, if you're craving a nice piece of cheesecake, you can whip these up and enjoy them with your favorite topping (or plain) in the time it takes to simply chill them. I have tried them smaller as written, but we prefer cupcake size. The tin foil cupcake liners peel away nicely. Thank you to TERRIMOM for her quick and easy graham cracker crust (although I cut her quantities in half for the recipe as written: 1 cup graham cracker crumbs; 4 Tbls butter or marg.; 4 Tbls sugar, mixed and pressed into cupcake liners). Thank you for sharing, Janice!

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