The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 9, 2005
i thought this recipe was great... it was my first time making cheesecake and it turned out wonderful with the instructions here for six mini-cakes. i followed it exactly and only made one change that i think definitely made it my own--i used some homemade chocolate chocolate chip cookies for the crust! yum yum indeed especially with a topping fresh raspberries (one or two per cake) and a dollop of whip cream (just a little) and i also garnished with a mint leave... perfecto!
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Cooking Level: Beginning

Home Town: Los Angeles, California, USA
Living In: Pasadena, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 14, 2005
Wonderful. Made these in a mini muffin tin- which I think is why they fell apart a little. Still served the ones intact and they were GREAT! Next time will do as recipe suggests- in regular size muffin tin. Easy and Delicious
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 1, 2005
These were pretty tasty. I left out the crust because I wanted the filling only. Just put the filling in sprayed muffin liners. I added extra vanilla too as a personal preference. They did puff up and then fell when I took them out of the oven, so they weren't very pretty. However they tasted good and they were just for at home use so I didn't really care. I guess if I were going to take them out to an event I'd put some cherry pie filling on top to cover up the indentation in the tops. Worth trying!!
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Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 3, 2005
These are great, perfect little cheesecakes that taste just like the big ones. I sized the recipe up to 12 servings to fill my 12 cup muffin tin. What I like about this recipe is that there was less worry about "is it done or not?" that I usually experience with a full-size cheesecake.
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 24, 2005
this was so easy! i made them for a special v-day dinner for me and my husband(who loves cheesecake). They were so yummy. we topped them with cherry pie filling and with caramel ice-cream syrup. DELISH!!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 22, 2005
Theese were good at first, but after a few days they taste bitter. Not a very nice suprise.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 14, 2005
Absolutely amazing...I replaced the lemon juice and zest with lime, they turned out fantastic! Yum!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 20, 2005
Terrific!, the portions are the perfect size, not too much not too little!. I replaced the lemon juice and zest with Key Lime juice (as thats what I had on hand) and they turned out fine. Also my muffin pan was looking a little grubby so I put baking cases in the tin and they were perfect...no problems with sticking, makes for nice presentation too!. Will definately make again. Thanks Meagan!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 17, 2005
by mistake used 6 muffin tin, so I could only fill cheesecake mix about 1/4 up. I cooked for 20 minutes instead. They came out like a beautiful flat french pastry. I topped with whole strawberry. Yum
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 2, 2005
This was so easy and a big hit and it taste GREAT also
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VEE

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 26, 2004
Perfect for 4 people. I used Nilla wafers (crushed) instead of graham cracker crumbs and they came out great. Better than Cheesecake bought at the bakery and so easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 16, 2004
Thank you so much for this easy to follow recipe. I had never made a baked cheesecake before so I was a little aprehensive at first- but it turned out lovely. One thing I changed- instead of the graham cracker crumbs I used the crumbs of a batch of gluten free bisuits I made earlier in the week. The crust turned out fine and it is great to have such a tasty gluten free dessert! I would definitely recommend this recipe to those on a Gfree diet, as it was very easy to covert and very yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 2, 2004
Wow! This was yummy and so easy to make. Great for the kids!
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Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA
Living In: Corvallis, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 27, 2004
wow! great recipe! I'm not really fond of lemon taste, so I kept the lemon juice, but omitted the zest. It turned out great.
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Home Town: Wainwright, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 28, 2004
Great classic recipe you cant fail with this recipe. I put a homeomade strawberry topping I found on this site on top of the cheesecake and everyone loved it.
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Photo by MADHOUSENMICH

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by JAXSON
Reviewed: Apr. 3, 2004
WOW WOW WOW WOW!!!!! I was a little nervous trying out this recipe because I had never made baked cheesecake (always just the instant kind). The ingredients are so simple and it takes no time at all to make this dessert up. My bf and I ate all 6 of them for dessert tonight!! We have plans to make these again next week for our family Easter celebration! You must try these!
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Photo by JAXSON

Cooking Level: Intermediate

Home Town: Woodstock, Ontario, Canada
Living In: Brantford, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 19, 2004
Really easy to make and so good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 19, 2003
Excellent! This was perfect to curb my cheesecake craving since there are only 4 of us and I didn't want to make a regular sized cheesecake. We ate ours plain, with no toppings and it was delicious! Make it the day before you will serve it and it tastes even better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 17, 2003
All I can say is WOW this was good! I wanted to make my husband a cheesecake for Father's Day but I didnt want to make a whole one. We are on a diet and we would eat a whole cheesecake if I made one. lol This was definitely the right recipie though! I tried this one because it has a graham cracker crust instead of the vanila wafer crust used in other similar recipies. They tasted just wonderful. It was easy to control portion size so we didnt go too crazy on the calories but we still got to eat some very tasty cheesecake. It was a very elegant presentation too. After they were cooled in the pan, I ran a thin knife around the edge and they came out easy. I served them graham cracker crust side up and drizzled on some sugar free strawberry glaze. My husband got his favorite desert to make him happy and we didnt have to completely wreck our diet to do it. I cant recomend this recipie enough if you want a delicious and authentic cheesecake taste in managable portion size.
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Cooking Level: Expert

Home Town: Tampa, Florida, USA
Living In: Wichita Falls, Texas, USA

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