Reviewed: Jul. 15, 2008

These are awesome!! I've made them SEVERAL times now. At both family and work functions, they went FAST! I put the wafers into the blender to crush them to dust. I lined the cups, pressed the wafer crushings with a spoon to pack down tight, and poured the filling on top. Once it is baked it forms a nice little crust for your mini pie. VERY easy to make. This was the first dessert I ever made and it is a hit!

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KAL's Doll

Cooking Level: Intermediate

Home Town: Canyon Country, California, USA

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Reviewed: Jul. 9, 2008

These are so good. I made them for a gathering and everyone loved them. Personally and others loved them without any toppings. They are so good!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Jun. 12, 2008

I cut the recipe in half and used a homemade graham cracker crust and homemade strawberry topping. The cheesecake recipe is great, not too sweet and full of flavor. The cooking directions where also right on. For best results let cool before removing from paper. I'd also recommend pulling out the creamcheese early to let it soften.

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Michelle

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: High River, Alberta, Canada

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Reviewed: Jun. 10, 2008

Made these for a bake sale--very easy and good taste. Not a really great "cheesecake" taste but close enough in a tiny, portable mini-cheesecake that it was a big hit. Used graham cracker crumbs and butter, pressed a small amount into the bottom of mini baking cups and filled with the mixture. Then topped with a spoonful of cherry or blueberry pie filling.

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MANTABIROSTRIS

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jun. 4, 2008

I use this recipe all the time. I double the recipe and use regular size cupcake pans. I use an oreo cookie in the bottom of each cup instead of crushed wafers (or lemon sandwich cookies when I am using a fruit topping).

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PASTRYPRINCESS

Cooking Level: Professional

Living In: Cypress, Texas, USA

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Reviewed: May 17, 2008

couldn't ask for a prettier dessert. I have made these three times and always receive compliments. I use regular sized muffin cups and instead of crushing the wafer, i just drop a whole wafer into each cup. Perfect fit. They are delicious, simple and beutiful with a fruit topping.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Apr. 4, 2008

i use this recipe every time! it is the best!!!

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achet

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Reviewed: Mar. 27, 2008

So easy and so good. Will definately use this recipe again.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Mar. 10, 2008

It tasted very good! i like how they were smaller and you could put some away and was easier to like take somewhere. The only thing i would really change would be the filling kinda mix things up or mix and match the fillings and make a mixture of them all. I would recommend this to anyone! it taste very good and a nice little pick me up!

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Jennifer

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Reviewed: Feb. 21, 2008

A sure crowd pleaser. Also my husbands favorite. Not too demanding for prepwork either!

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Twiggy

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Reviewed: Feb. 4, 2008

Just Awesome ! Made some changes and turned out wonderful. Used crumbled chocolate sandwich cookies with equal amount of melted butter for crust. Added 1/3 cup of cocoa as suggested by someone to batter. Filled lined muffin tins for two bites cheesecake. Baked at 360 C for 30 min and toothpick came out clean. Let it cool and refrigate when ready to serve I added fresh banana slices topped with cherry pie filling and fresh whipped cream with some cookie crumbs sprinkled ontop. Its was a huge hit. Enjoy

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Sandra

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Reviewed: Feb. 4, 2008

I've been looking for this recipe for years and I was happy to see it on this site! I invited our neighbours over for coffee a few weeks ago and served them these mini cheesecakes. They couldn't stop eating them and took some home with them. The next day I gave them the recipe. Thanks for sharing a classic!

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Jan. 15, 2008

GREAT cheesecakes. Very easy to make. I used graham cracker crumbs instead of the wafers.

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jackie

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Reviewed: Jan. 15, 2008

Made this recipe as a treat for the teachers at school, and it sure was a hit. I ended up making them in regular sized cupcake cups for a larger portion. I also substituted the wafers with some graham cracker crumbs and butter. Instead of pie filling, I used seasonally colored white chocolate chips (very cute, green and red swirls) that melted when the cake was still warm. The time had to be extended a bit since the portions were bigger, but only by about three or four minutes.. check with a toothpick every now and then if you make a change in the size! Over-all, very nice recipe (although the paper did get soggy for some reason, and there was some condensation I'm not use to on top) that everyone enjoyed.

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Caroline

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Reviewed: Jan. 8, 2008

Good cheesecake flavor - each recipe to make with few ingredients. The crust needs butter to hold it together. It crumbles without it. This recipe is also a great one to use if you're in a hurry.

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Susan

Cooking Level: Expert

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Reviewed: Jan. 2, 2008

These were a hit at a New Years Eve party I went to. I added melted butter to the wafer crumbs to help them stick together. They came out great. Great texture!

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Justin

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Reviewed: Dec. 31, 2007

EASY and wonderful! Another recipe that I will make many times.

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MOMMY2PLEASE

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Reviewed: Dec. 18, 2007

This recipes was easy and very good. I took the advice of one of the other reviewers and added cocoa to the recipe...this was wonderful. I made this for an office party and everyone loved them!

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Lynda

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Reviewed: Dec. 8, 2007

i made 14 regular sized cupcakes with this recipe, and made a graham crust with butter instead. it was pretty good!

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Crystal

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Dec. 2, 2007

These were easy to make and turned out to be decent. They make a nice generic base to add whatever type of topping you like to spruce things up a bit. Taking the time to melt some butter in a pan with the cookie crumbs and then pressing the crust into the muffin tins would make these turn out with a more stable and better tasting crust.

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