Reviewed: Aug. 24, 2009

Easy to make but found this recipe rather 'dry'. I prefer a more moist/fluffier cheesecake. If you make this, definitely top with a fruit topping that will make it less dry to swallow!

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Debbie

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Reviewed: Jul. 23, 2009

I made these a week ago and thought I'd left a review. These are really good even with fat-free ingredients. Thanks!!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 23, 2009

These were yummy and turned out perfectly. I used crushed cookies mixed with butter for the crust. I also swirled some lime curd into them!! I am def making more of these to have in the freezer =))

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 17, 2009

I made these for my boyfriend who loves the Cheesecake Factory and he loved them!

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Culinary Student21

Cooking Level: Intermediate

Home Town: Mason, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 26, 2009

Excellent!! Goes over really well at bridal and baby showers!

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Anne

Home Town: Conewango Valley, New York, USA

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Reviewed: Jun. 11, 2009

This is my husband's new favorite dessert...and mine too b/c it is sooo easy to make! Thanks for the recipe!

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msl

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Reviewed: May 29, 2009

I love this recipe. I have made it 3 times now...twice exactly directions which was wonderful & the third I was in need of using some bananas, so I added mushed bananas & added banana extract instead of vanilla. I served them with sliced bananas & caramel sauce...they were great!

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Christal H

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Reviewed: Apr. 6, 2009

What a great idea! I never would have thought of making cheesecake cupcakes. They are the perfect serving size. This list of ingredients was easy. I had everything on hand. I was very happy that I changed the crust from a vanilla wafer to a graham cracker crust. I just used crushed graham crackers and butter, and I pressed that firmly into the liners before pouring in the cheesecake mixture. I halved the recipe and made 3 with chocolate chips and made 3 plain. I served the plain ones with strawberries in syrup that I picked up in the frozen food aisle. They were awesome, and the variations are endless! I'm so pleased with how simple this was. I'm definitely going to use this recipe for our next backyard barbecue. I was concerned about the cakes not being easy to eat without a fork, but the cupcake liner comes off easily, even without cooking spray. Thanks!

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jnole

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: East Islip, New York, USA

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Reviewed: Mar. 21, 2009

i made these for the adults at my daughters 3rd birthday. everyone loved them. only thing i changed was crushing the nella waffers in place of putting them in whole.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Feb. 24, 2009

Good cheesecake recipe. I broke the Nilla Wafers in large pieces to cover the whole bottom of my muffin cup. I also used aluminum baking cups as other users suggested. They turned out yummy and were gone as soon as i put them out!

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Lcky516

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 14, 2009

this was my first time making cheesecake ever. it turned out very tasty and was incredibly easy to make!:]i followed the recipe but only added some graham cracker crumbs along with the vanilla wafers for the crust and topped it with strawberry pie filling. i will definately be making this again. it is very simple to make and it tastes awesome. my family absolutely loves cheesecake and they gobbled these right up!

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laurenkennedy

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Reviewed: Dec. 30, 2008

This was a big hit especially with the men at Christmas. I topped them cherry pie filling and marionberry jam, plus I like the vanilla wafer cookie. Believe me, I'll be making this again.

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Lei

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Reviewed: Dec. 26, 2008

Used a very mini muffin pan. I was able to get 48 from the recipe. They look so special on my Christmas tray. Was able to use one new mini vanilla wafers for crust for these. I only had to bake 15 min each.

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AZnative

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Reviewed: Dec. 21, 2008

I added the grated zest of half a lemon and about 2 Tbs of lemon juice for a bit of zip and use half regular Philly and half neufchatel and Egg Beaters for less fat. I make the batter in the blender (lots of pausing to scrape) for greater consistency and ease of pouring into the muffin cups. I made a variety by sprinkling mini chocolate chips on the wafer and top, while the rest were topped with lemon curd and a perfect blackberry. (If you have a Trader Joe's- I love their Ultimate Vanilla Wafers for mini cheesecakes b/c they are made with bits of vanilla bean and real butter.) These aren't what you think of for Christmas cookies but they are seem to be a favorite with the recipients.

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Dec. 18, 2008

These were the hit of the party! I used mini muffin tins and made about 55 of these with this recipe. They only needed to bake 10-15 mins and I topped them with canned cherry pie filling. They were wonderful!

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Haruko

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Reviewed: Dec. 2, 2008

Absolutely Delicious! I crumbled a vanilla wafer in the bottom of each muffin cup and topped with cherry pie filling.. everyone loved it!

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SBchihuahua

Cooking Level: Beginning

Living In: Santa Barbara, California, USA

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Reviewed: Nov. 30, 2008

Yummy, yummy, yummy! I love this recipe, it is a keeper! My whole family loves cheesecake! But I got tired of making the big cheesecakes which we end up OVER eating and hast too many eggs and take up a whole lot of cream cheese! This recipe is good! You only need very few Ingredients! and it is a nice size for those who are on a diet! Plus they are cute. I did make some changes to the recipe! I used a graham cracker crust. I will explain how I prepared mine: I made the crust with 1 cup and a half of crackers, 1/4 cup of butter and 1 tablespoon of sugar. I added about a tablespoon into each baking cup and patted it down. I baked the crust for about 8-10 min. just so they would be nice and cooked. (you might have a bit left.. just save it for later. I added an extra half a teaspoon of vanilla. I baked my mini cheesecakes for 25 minutes then I turned the oven off and left them in for about 10 minutes. I took the cups out of the mold and let them sit on a rack for about 20 minutes. I am always in a hurry to eat them, so i put them in the freezer for about 20 min. then i added the cherries and put them back in the freezer for another 20.. They get nice and cold! ... I don't know how good it is to cool them that fast.. but mine taste good! LOVE THIS RECIPE! give it a try.

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Edith

Cooking Level: Beginning

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 20, 2008

This was excellent! I used a graham cracker crust instead and it was amazing...tastes even better the next day.

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Noona

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Oct. 18, 2008

My 18 year old son loved these so much, he went to the store the next day for the ingredients to make them again!

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LELEGG

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Reviewed: Aug. 13, 2008

I substitued Oreo cookies for the Nilla wafers & it turned out SO GOOD! My friends and neighbors beg me several times a week to make these and bring them a couple - huge hit!

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