Reviewed: Nov. 3, 2009

I don't think the amount of margarine was enough. The btm of the cheesecake remained crumby instead of wet and caky. To me, cheesecakes tasted OK but a bit too sweet (even though I added less sugar than originally called for.) My daughter really disliked the texture and the flavor of the cheesy part of the cheesecake.

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ukerakuk

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Reviewed: Sep. 16, 2009

I love cheesecake! This recipe is so simple yet so tasty. The filling tastes just like the gourmet cheesecakes found at a dessert bakery. I loved them and plan on making them for my sister's birthday party topped with fresh berries!

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lovinkai

Home Town: Seal Beach, California, USA

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Reviewed: Sep. 4, 2009

Absolutely delicious! It couldn't have been easier to make and the result was truly fabulous. Will definitely make again. Thanks!

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cherny2004

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Reviewed: Aug. 31, 2009

I'm not a fan of cheesecake but I made this for my boyfriend's birthday and it turned out great! I really enjoyed it with the Supreme Strawberry topping also from this site!

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Sophie

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Reviewed: Aug. 30, 2009

The only change I made is to substitute the lemon juice/zest and vanilla for fiori di sicilia, because I'd been dying to try it out on something. I put mine in greased silicone muffin cups and had no problem popping them out when they were cool. Very easy and delish, will make again!

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kventi

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Reviewed: Aug. 15, 2009

ridiculously easy and tasty! i used an oreo (just one flat side with the filling scraped off) for the crust because i had some left over from a project with the kiddos. the lemon and chocolate combo worked really well! maybe a whole oreo would be even better...

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Linda L.

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Reviewed: Aug. 10, 2009

Definitely a 5 star recipe for taste and simplicity! SO much easier and faster then making an entire cheesecake!! I don't like using Nilla Wafers as a crust since they get soggy so this is so much better. Watch them as they cook as every oven is different. They will be puffy and slightly jiggly when ready. As they cool they sink down in the middle and allow for toppings! A wonderful base for a million creative options. some i've tried... 1) mix in a cup of mini chocolate chips into batter. when cooled drizzle chocolate or caramel on top. 2) after cooled microwave 1/2 C of seedless raspberry jam for 25 seconds, stir, and top. melt white chocolate and drizzle on top of that. 3) use canned cherry OR blueberry pie filling. 4) use Oreo crumbs instead of graham. The ideas are endless!

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KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 12, 2009

This is a good cheesecake, but not my favourite one. My fiance loved them though! I like a raspberry or blueberry sauce to switch things up a bit. Thanks for adding another great recipe to my recipe box, BRAT87!

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JOUJ

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Reviewed: Jun. 21, 2009

A big hit with my husband for Father's Day. A quick but good cheescake recipe. Great for last minute guests.

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MTRATTNER

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Reviewed: Jun. 21, 2009

These turned out great. I actually used a mini cupcake pan instead so I ended up with a lot more desert :) I topped mine with fresh sliced strawberries and it tasted fabulous.

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Ashley

Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Middle River, Maryland, USA

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Reviewed: Jun. 13, 2009

My mom has made cupcake cheesecakes before and I wanted to try it out, but don't have the recipe she uses. So I thought I'd try this out and sorry to say this one doesn't compare. I was disappointed, but they are OK.

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nikkie

Cooking Level: Expert

Home Town: Iwakuni, Yamaguchi, Japan

Living In: Dallas, Texas, USA

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Reviewed: Jun. 10, 2009

These are GREAT. The only things I changed were to double the crust, whip my (room temperature) cream cheese completely before doing *anything* else, and to omit the lemon completely. These are delicious and tender little cakes that easily came out of the paper cups I put them in. Great recipe!

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Kat

Cooking Level: Beginning

Home Town: Winfield, Missouri, USA

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Reviewed: May 27, 2009

I doubled up the recipe for a party and these yummy little cheesecakes were gobbled down pretty quickly! Next time I'll triple the batches! Definitely a quick and delicious way to make cheesecake without having to go through the normally very lengthy process!

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Rachel

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Reviewed: May 15, 2009

I made cheesecakes to bring over to a friends house. I left out the lemon and added some lime instead. I followed the recipe as indicated. It was a hit, i will defineately make this again... I topped it with a raspberry sauce, yummo!

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Laura

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Reviewed: May 12, 2009

I loved these! the lemon taste was something i wasnt expecting but very very delicious! a very big hit on mothers day. i topped them with stawberrys, blueberries and raspberrys tossed in a bit of sugar, perfection.

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Kate

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Reviewed: May 1, 2009

I have been making these for years with a cookie in the bottom and the graham cracker crust is so much better. We love cheesecake so these do not last long in my house.

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mamathechef

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

Very good, i used crushed oreo cookies for the crust and drizzled chocolate syrup on top. No complaints here

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Nick

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Reviewed: Apr. 5, 2009

The taste was delicious, although mine didn't come out of the pan very well. I am sure it was something I did wrong though. :)

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love2cook

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Reviewed: Apr. 4, 2009

They were nothing short of amazing. I used greased silicone cupcake pans (just push up on the bottom of each cup, and the cheesecake pops out unharmed) floated in a large square baking dish filled with water, leaving the cups submerged. This is essential to preventing the outside of the cheesecake from baking faster than the inside, which can result in cheesecake nightmares. Fantastic recipe!

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Ruhi

Cooking Level: Intermediate

Living In: Trenton, New Jersey, USA

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Reviewed: Apr. 3, 2009

These were very good. I followed the recipe for the cheesecake mix exactly although I did make more of the crust mixture. I baked these in individual ramekins placed in a water bath (to reduce cracking). Presentation was excellent and the flavor was out of this world. I served them with fresh strawberries that I'd sliced earlier, mixed with a tsp of sugar, and left at room temp for 1/2 hour so that they'd make their own syrup from the berry juices. These definitely impressed the in-laws!

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grgutierrez

Cooking Level: Expert

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Mini Cheesecakes III

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