Reviewed: Jul. 17, 2011

These did not taste like cheesecake at all! More like a lemon bar! I realized my mistake as soon as I put the zest in! Why would cheesecake have lemon zest in it? I should have picked the zest out - that would have saved these. Had I wanted a lemon dessert I would have made one. If you do not want a STRONG lemon flavor I recommend you stop right here and find another recipe. I will not make again as written. UPDATE: I had to try these again without the lemon. I eliminated the lemon juice and the zest and increased the vanilla extract to 1/2tsp and these were wonderful! With these adjustments they were actually 'mini cheesecakes'!

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Reviewer:

RebeccaD

Cooking Level: Intermediate

Living In: Millerton, New York, USA

Reviewed: Jul. 3, 2011

Wonderful recipe! I made these for a Fourth of July picnic and added some blueberries on top so it was red white and blue! Perfection!

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Reviewer:

Mands

Reviewed: Jun. 30, 2011

These were decent. They're easy to make and look presentable if you're doing a filling (I used the strawberry glaze filling from the Strawberry Glazed Pie recipe on this site). As someone who loves lemon, though, the flavor was a little overpowering. If you're making these for a specific group of people who you know love bright citrus-y flavors, go right ahead and follow the recipe. If you're baking for a more general audience, like a pot luck or bale sale, I'd say keep the zest and cut out the juice.

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JULESMICHY

Reviewed: Jun. 27, 2011

These are were very easy to make. My mother has since suggested I just place graham cracker cookie in each tin. Since the crust came apart, I think I will try that next time.

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michelle

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Jun. 26, 2011

Very good recipe - quick and simple.

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Reviewer:

She loves to cook

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Reviewed: Jun. 17, 2011

There is no going wrong with cheesecake. will make way more filling next time.

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taylor.jarvis1

Reviewed: Jun. 7, 2011

OOOH these are the most cutest and delectable little desserts! I cannot wait to see the look on my families faces when they see and taste these tonight. I just happen to have all the ingredients on hand including fresh cherries and strawberries for a topping. It was so easy to make these mini cheesecakes. I followed recipe to a "T". I also used a mini muffin pan lined with paper liners. One package of cream cheese which I took out to room temp 30 minutes prior, filled 24 mini cheesecake cups. I pressed the bottom of the graham crackers with my thumb to ensure that they would set and bake. Everything else was easy as pie! I also used," Supreme Strawberry Topping", also from this website and made a cherry glaze as well. A little work for an awesome dessert!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jun. 1, 2011

It's looking so delicious YUMMY :)

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Reviewer:

Khawla Hassan

Reviewed: May 30, 2011

I made this recipe because I was looking for a dessert recipe for Memorial weekend. I thought they tasted pretty good, but the lemon taste was a little strong for cheesecake I thought. If I made them again in the future I would probably use the lemon juice and leave out the rind. I only had low fat cream cheese but would use the regular next time as I believe it made them a bit softer. Although, they did harden up fine once in the fridge overnight. I topped them with whipped cream, strawberries, and blueberries and they presented well. These can really be decorated in so many different ways which is the best part.

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