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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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Apr. 26, 2008

These are just right -- a tempting treat that is very easy to make.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Mar. 23, 2008

Easy to make. I have food allergies, so I used a GF graham crumb crust, and used goat chevre instead of regular cream cheese. This didn't work as well, I think. They were dry and crumbly, so next time I'll add more moistness somehow. The taste was alright, though, and I'm sure if I could have made it as posted, it would've been great. I'll give it 4 stars, but I think my attempt was only 3 stars.

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mighty moose

Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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Reviewed: Mar. 21, 2008

I made this recipe for a party I had a couple of months ago. I 'shrunk' my cheesecakes and made them in a 12 muffin pan instead of 6. I didn't put any toppings on them, but placed them next to some chocolate fondue and fruit that I had also made for the pary. A few drinks later, people were putting whatever they wanted on top of their mini cheesecakes. It was very fun! I recommend the chocolate and raspberry combo, personally!

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SARAHEVANS1981

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Reviewed: Feb. 27, 2008

My crust stuck to the papers a little, but I think I added too much butter. I doubled the amount of lemon in this recipe to make lemon cheesecakes and they were a complete hit with my friends. I took them to share after hockey practice and passed them out in the locker room while we were changing out of our uniforms. Perfect size and hit the spot.

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Ashleigh

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Reviewed: Feb. 15, 2008

I made these for Valentine's day for a treat. This was a very simple recipe that was good. My father, and grandfather are diabetic, so I sub. the white sugar with diabetic sugar. Could not tell the difference. My father said they were very good, and he didn't notice any change, and he usually does.

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CBENTZ

Cooking Level: Expert

Living In: Tampa, Kansas, USA

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Reviewed: Feb. 14, 2008

yummy! i made this for friends on valentine's day. everybody loved it! i didn't have a zester so i left out the lemon zest but it still tasted amazing! i did add strawberry perserves on top (since it is valentine's day and all) and it made it even better

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michelle

Cooking Level: Beginning

Home Town: Bethany, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 13, 2008

HOLY MOLY!!!!! I can't bake yet I managed to whip these babies up. Made them for my sweetie for Valentine's Day and I couldn't help but to dig into one (it didn't make it out looking so pretty so I figured...why not?) and it was heavenly!!!!!! I am going back to make another batch because I know he's going to love them come tomorrow. Perfect amount of lemony goodness. I'll plan to serve them with chocolate dipped strawberries. Thanks so much for this find!!

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Chikee

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

I made these for my Christmas party and they were a true hit! I purchased the cherry pie filling as an optional topping and tripled the recipe and there wasn't a single one left - definitely a keeper!

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Jawlik

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

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Reviewed: Feb. 11, 2008

Oh my gosh!!! So easy to make and so delicious too. This is great because the dessert is already portioned out and ready to serve. You don't have to worry about storing and serving a whole cheese cake. I will definitely make this again. It was the perfect amount for our family of three.

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Julie

Cooking Level: Expert

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Reviewed: Jan. 28, 2008

These were great, just what I was looking for! I made a rasberry glaze for the top, added some fresh raspberries and sprinkled grated white chocolate just before serving and they turned out so well... I baked and served them in individual ramekins.. perfect! I think next time I'll make a bit more of the crust mixture as I thought the base was a bit thin.. Love the fact that you can make so many variations of these. Thanks so much for the recipe!

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Koko

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

This is a great recipe for those who want something sweet to nibble and not go overboard on. Its great for parties as well as its bite size. I used oatmeal cookies as the base instead of the graham biscuits and it still turned out delicious! After baking, I added blueberry glaze on top and it turned out perfectly! Thanks for such a great recipe!

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Elfygal

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Reviewed: Dec. 17, 2007

This recipe is a great alternative to spending all day making a regular cheesecake. I make these mini cheesecakes for birthday parties for people who aren't fond of cake. Relatives who don't usually like cheesecake love these little cheesecakes!

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BSMELLERS80

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Reviewed: Oct. 9, 2007

Absolutely a wonderful recipe! It's just two of us, so when I make a whole cheesecake, we end up eating it, which isn't good for either of our waistlines! These were just enough to fill that craving, but not too much. They freeze well. My husband's favorite variation was to chop up a snickers bar and crumble it into the filling. Mmm....

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LaurelStein

Cooking Level: Expert

Home Town: Cedarburg, Wisconsin, USA

Living In: Peoria, Illinois, USA

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Reviewed: Oct. 5, 2007

Wow! I followed the recipe almost exactly. I doubled it for 12 mini cheesecakes. I've made this recipe twice and the second time I switched to the Neufchatel cheese. I don't know if that made the difference, since the first batch was very good, but the second batch was OUTRAGEOUS!!!!! I can't stop eating them and have since started making sure I have the ingredients on hand at all times for a quick cheesecake fix. These are creamy but not too dense. I keep frozen strawberries on hand and defrost them to put on top, but they arer still amazing without. The graham cracker crust is perfect, I wouldn't try any other crust. I'll stick with the Neufchatel cheese from now on. A keeper that will be made VERY often in my house.

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TheSnowveil

Cooking Level: Intermediate

Home Town: Massapequa, New York, USA

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Reviewed: Oct. 4, 2007

easy and yummy.

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Sue S

Living In: Bloomfield, New Jersey, USA

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Reviewed: Aug. 31, 2007

Wow! These were yummy to the max. I added more graham cracker because we are both crust lovers :) They came out perfectly with a slightly concave center perfect for filling with the strawberry sauce found on this site. I used the back of my measuring spoon to compact the graham cracker. Our crust came out thick but crispy. Next time, even for the 2 of us, I will double the recipe because they taste so good the next day.

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Merelly

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 28, 2007

I'm not the biggest fan of cheesecake, but loved these delicious little bits and my boyfriend also devoured them. I used crumbled vanilla wafers as the crust instead of the graham cracker mixture - taken from a similar recipe. The lemon zest is what makes this dessert. I topped the cakes with balsamic-sauteed strawberries. Perfect. Thanks for the recipe! It's easy to make and great for when you want a small batch.

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K.Glavin

Living In: Trumbull, Connecticut, USA

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Mini Cheesecakes III

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