Reviewed: Dec. 9, 2008

This is wonderful!! Mine cracked a little, and the crust didn't stick together. Topped with "Supreme Strawberry Topping" from this site, they tasted fabulous!

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windband

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: Dec. 9, 2008

I am baking these as we type (lol) & I didn't have enough filling to fill a 6 c. muffin tin 3/4 of the way. I got them to barely half way. Hopefully I ma using the right tin. I have a 12 c. cupcake tin but I wanted to follow the recipe to a 'T' on my first go 'round. UPDATE: I let them cool in the oven until almost cool, put them in the fridge & viola! Flat cheesecakes w too crumbly crust! lol I had NO cracks & the taste was GREAT! but I think I used the wrong tin. I may have used a jumbo 6c. miffin tin. Maybe next time I'll double the recipe for my 12 c. tin & ad a bit more butter to my crust. Other then my own tin mishap; great recipe & great taste!!! Thanks for sharing.

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Mayaquice

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

This was excellent! I didn't have any lemons so I just added more lemon juice. Instead of using a regular sized muffin pan, I used a mini muffin tin with paper muffin cups. I baked it for 20 minutes, and topped the mini muffins with blueberry pie topping. They were a total hit and my family is begging me to make triple the amount for our Thanksgiving party.

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KWANNON

Cooking Level: Beginning

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Reviewed: Nov. 20, 2008

These are great. I made mini two bite size. I also put some chocolate chips in a few of them and a raspberry to see how they would turn out and they are great. They are going to be on the christmas baking tray.

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natalie

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2008

My mini cheesecakes didn't turn out well. I only had a few that did come out right, and they taste really good.

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Valerie M.

Cooking Level: Beginning

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Reviewed: Oct. 22, 2008

This is such an easy recipe. Made and tasted cheesecake for the first time! I did not add the lemon zest since I am not very fond of lemons. I also added some vanilla sugar.

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SG

Cooking Level: Expert

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Oct. 21, 2008

Nice treat, def. liked the slight lemon taste to it, will make again :)

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Oct. 18, 2008

Crowd Favorite

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Shannon

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Reviewed: Oct. 13, 2008

This is a great recipe! Very easy, one bowl prep and QUICK! Instead of using Graham crust (or wafers) I added chocolate chips to the bottom of the liner. These melted into a great choclate crust. NOTE: With Chocolate crust, cakes must be served chilled.

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Shannon

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 25, 2008

This makes 6 regular muffin sized cheesecakes - incase anyone else wasn't clear on that. OMG these are soo good! I tripled the recipe to make 18 but followed the directions to a T with out making any changes. These are fabulous!!

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Aug. 6, 2008

Excellent recipe! Very easy and fun to make. I love the size - they're big enough to satisfy a cheesecake craving, but it doesn't put you over the edge. I've made these at least 3 times in the last 2 months and everyone loves them :).

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Lexie K

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Reviewed: Jul. 14, 2008

Stellar! I used lime since we didn't have a lemon and a little extra crumb crust since I'm a graham cracker crumb fiend and these filled the craving completely! I oiled the pan with a little peanut oil and they came out readily after sticking them in the freezer to cool off for a bit.

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Chromis

Cooking Level: Expert

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Reviewed: Jun. 19, 2008

Remarkable!! I can't stand when people use Nila wafers as a shortcut, so I knew this was the recipe for me. It's also a wonderful portion since it's only my husband and I. I doubled the lemon juice and zest (Personal preference only-I love lemon) but otherwise followed this exactly! I also topped them with a mixture of sour cream, powdered sugar, and vanilla extract. Heaven!

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: May 29, 2008

I made a single batch of these to test the recipe, before making 2 dozen to take to an event. The first ones came out perfectly - at 25 minutes I wasn't sure they were done, but took them out anyway, figuring if they didn't set up I could bake the next ones longer. They tasted great after cooling and chilling, so I made the bigger batch the next day exactly the same - only difference was I used foil cupcake liners instead of paper - and they were full of cracks after 25 min! The next pan I checked at 15 min, and some of them were already starting to crack so I took them out. So beware, if you try the foil liners, they cook MUCH faster - but they do look a little nicer (the ones that didn't crack!) since the liner doesn't get all soggy looking. Oh, and I left out the lemon zest because I didn't have fresh lemons on hand, and didn't want too strong a lemon flavor. Yummy, thanks for a great recipe!

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JEN4EVANS

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Reviewed: May 19, 2008

These cheesecakes were great, & perfect for portion control as others have mentioned. I found them a little too lemony for my taste, so I would probably leave that out next time.

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Lindsay E.

Cooking Level: Intermediate

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Reviewed: May 17, 2008

This recipe makes very delicious mini treats that are great for everyone. My mother has always found other cheesecakes that i made too strong or creamy but she absolutely loved this one! (Chinese are not particularly crazy for cheese) These little 2-bite size mini cheesecakes are just perfect for dessert after supper, afternoon snack or giving away. However i did not use lemon zest but simply added an extra table spoon of lemon juice, and a bit extra sugar which gives the cheesecakes a light sour-sweet taste. I am definitely making these wonderful treats again.

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Mory Di Yuan

Cooking Level: Beginning

Home Town: Chengdu, Sichuan Province, China

Living In: Ottawa, Ontario, Canada

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Reviewed: May 13, 2008

AMAZING!! These are so good! I followed the recipe exactly and i have no suggested changes. Thanks for a great recipe!

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HayleyMC

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

AWESOME!! I doubled the recipe to get 12 jumbo sized cheesecakes. I did up the graham cracker bottoms for a thicker crust. I used some gold foil lined cup cake holders and some in paper liners. The foil lined was easier to peel away from the cheesecakes. Several of mine cracked on the top but covered with the delicious Strawberry Supreme Topping and crushed graham crackers. Will definitely put this in my dessert rotation.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 29, 2008

These are so great! My kids love them. (especially my daughter, who is like her mother when it comes to cheesecake.) They are gone fast at our house with 5 kids.

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Derek's Girlfriend

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 28, 2008

Really good, and simple. My hubby wanted cheesecake at 8 PM on Sunday, and I just HAPPENED to have all the stuff to make these. Turned out great, and in a hurry. Thanks!!!

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