Reviewed: Mar. 1, 2007

i used graham cracker crumbs for the crust instead of wafers, but i still loved the recipe. if this cheesecake recipe was a man, i would marry it and live in blissful harmony! it was so amazingly simple to make. my family also loved it, and they thought it was from a bakery!!! thanks for an amazing recipe!

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MS_JAMIROQUAI

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Reviewed: Feb. 12, 2006

The flavor is really good but I wasn't happy with the consistently. Maybe I didn't beat the batter enough. I may try these again but will probably keep looking for another recipe.

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3 users found this review helpful

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annie

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Feb. 9, 2006

Very good. I'm making these for Valentine's Day for my office and my fiance's office. I'm sure they'll be a hit! I overbaked the first batch a little, though. Remember to take them out when the center is still a little wobbly. I topped them with cherries, but they would be good with any fruit or chocolate.

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JODI

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Living In: Clinton, Pennsylvania, USA

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Reviewed: Jan. 28, 2006

easy and tasty. just be aware that the middle sinks a little as it cools.

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dwtjb

Cooking Level: Intermediate

Living In: Rutherford, New Jersey, USA

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Reviewed: Dec. 23, 2005

The texture was okay, but the vanilla wafers were soggy to the point of actually dripping liquid. Wholly unappetizing. I'll keep looking for a mini cheesecake recipe--sorry.

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KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

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Reviewed: Dec. 12, 2005

Really, really yummy recipe. I love this recipe. It's a great base recipe, as well, I've melted chocolate chips and swirled them for a marble effect, have also dabbed a bit of raspberry jam on them. I get requests for these for parties all the time, and there are never any leftovers!!

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AINGELEYEZ02

Cooking Level: Expert

Living In: Hayward, California, USA

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Reviewed: Jan. 2, 2005

I used this recipe as a base to create my own treat with Mexican influence. It was incredibly easy and accommodated my changes nicely. I introduced some dark chocolate and Spanish peanuts. I used vanilla wafer crumbs instead of whole wafers - enough to cover the bottom of silicone mini tart forms by about 1/4" (and the same for a 4 inch spring form pan). Great recipe!

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VICKEYA

Cooking Level: Expert

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Reviewed: Dec. 25, 2004

This recipe was wonderfull. I just tryed it with Splenda for the diabetics in the family, and it was a hit as well.

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Sue

Cooking Level: Intermediate

Home Town: Freehold, New Jersey, USA

Living In: Ortonville, Michigan, USA

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Reviewed: Aug. 5, 2004

I made these for my husband two nights ago and he ate... one. Just one. He said they were very bland and did not taste much like cheesecake at all. Maybe I overcooked them a bit, but I guess that still doesn't explain the lack of flavor. I hate to be the bearer of bad news, but he rated this one a 2.5 :(

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Traveling_Is_Love

Cooking Level: Expert

Living In: Attitash, Vermont, USA

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Reviewed: Jun. 16, 2004

My sister requested cheesecake on her birthday, and since we only had one package of cream cheese, i cut this recipe in half and made six. All that we had was fat free cream cheese, and it still came out tasting great! I also added a dollop of sour cream, which was also fat free. Topped with cherry pie filling, cheescake nirvana! My sister was happy, and so were my parents, who love cheesecake but not what it does to their waistlines!

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CRYSTALSTAR1

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Reviewed: May 31, 2004

Perfect. I topped half with cherry pie filling. The other half I mixed chocolate chips in the batter, and topped with a couple more chocolate chips before baking.

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SHANHOP

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Reviewed: Apr. 30, 2004

very good and easy to make. i used peach topping for it and it was great.

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EILEN79

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Reviewed: Dec. 10, 2003

Delicious! Very quick and easy to make. Everyone raves about these. Paper liners work as well as foil ones, but the foil is more attractive. I always add some canned cherry pie filling on top.

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MOT1

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Reviewed: Nov. 30, 2003

Excellent recipe! They were a big hit! Very easy to make and a very tasty treat. I have passed on this recipe to friends. Its a keeper!

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GinaS

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Reviewed: Mar. 29, 2002

These are to die for and much easier and quicker than making a whole cheesecake. Instead of using the cookie on the bottom, I crush the cookies in a food processor and scoop a spoonful into each muffin well. It's funny that once they cool they sink a little in the middle which is just right to hold the fruit you put on the top.

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