Reviewed: Jun. 20, 2009

Very easy and delicious! I omitted the nutmeg as suggested and added a little more vanilla. I also thought the sugar was too much so I only did 3/4 cup. I added cherries on top and everyone loved it. People took them all home!! They were delicious little treats. Maybe next time I will add a little bit of lemon for more flavor. The vanilla wafer worked great for me! Everyone thought I made an actual crust =)

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Denisse2090

Cooking Level: Beginning

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Reviewed: Apr. 12, 2009

I first made this recipe about 25 years ago for a girl scout baking contest, lol. I was looking for something quick and easy and bite-sized for dessert and I remembered these, hoping I'd find the recipe here and voila! I left out the nutmeg and added a little bit of lemon zest in its place. I also find these "fit" best when you put the cookie in bump-side-down. Don't worry if they don't go all the way to the bottom of your muffin tin--the wafer will soften during baking and it will sink. (If you use Reynold's foil mini muffin liners, they're a little too big for mini muffin tins anyway and they actually work perfectly for this recipe. Again, no worries that they don't hit the bottom of each muffin cup. It's okay!) This recipe makes at least 44 (not 24, the way the recipe states) and I always fill the cup with filling. It collapses after baking. Thanks for this oldie but goodie! Nice to have these back in my recipe box. :)

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JILLYH

Cooking Level: Expert

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Reviewed: Mar. 19, 2009

A great dessert to have in the freezer for drop in guests! I've used pecan sandies and Girl Scout shortbread cookies for the base, both with good results. I would also recommend the following variations...omit the nutmeg, double the vanilla, add 1 tsp lemon juice, use 1/3 less fat cream chese to cut down on calories (not fat free). Use foil baking cups, or spray with non-stick cooking oil and place directly in muffin pan.

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BROZZY

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

Love this recipe... easy & tasty!! Definite keeper!! I just put the paper cups into a regular muffin pan and dropped a vanilla wafer into each one. They turn out fine. I also omitted the nutmeg. No leftovers just lots of compliments!

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Wendy

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

The yield on this recipe was way off for me. I followed it to the T. I got 11 and 1/2 mini cheesecakes! I filled the muffin cups a bit over half full, using a 1/4 cup measuring cup. Dont know what happened, but they were excellent. I used the nutmeg, reading the reviews while they were baking, and I agree it is overpowering. Will not use it next time. But hey, I have 11 and 1/2 eggnog tasting mini cheesecakes!

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LuLu

Cooking Level: Intermediate

Living In: Columbia, Mississippi, USA

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Reviewed: Mar. 25, 2008

Took others advice and left out the nutmeg. I also used light cream cheese and 3/4 cup of sugar. The blueberry pie filling is sweet enough so you don't even notice. Didn't know what to expect with using the light version of cream cheese, but they set up just fine for me. I did bake them about 5 minutes longer, but worth it to make them a bit lighter.

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ODONOGHUES

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wind Lake, Wisconsin, USA

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Reviewed: Nov. 14, 2007

This are excellent and so easy to make! The only thing is that the vanilla wafers don't exactly fit in the muffin cups. I might try crushing them first and then putting them in next time.

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AMINA1947

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Reviewed: Nov. 1, 2007

I've made these for years and have never used nutmeg. Instead I add lemon juice, not extract, just the juice. I also line my muffin pan with cupcake liners to contain all that yummy stuff!!!

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Caleb_and_Mom

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Reviewed: Jul. 2, 2007

I cut this recipe in thirds, which may have been the cause of the texture that wasn't quite smooth enough for me. But the good news: I didn't have vanilla wafers, but I did have...SHORTBREAD GIRL SCOUT COOKIES! They made the most incredible "crust." I'll use them for many other desserts that call for a graham cracker crust from now on. You should try it!

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Rozztafarian

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 11, 2007

This is so easy and they turn out so cute! I might mix the cheesecake mix in a blender or something next time because the consistency wasn't the smoothest when I did it myself. I added only a dash of nutmeg as well and reduced the sugar. I used various fruit preserve and fresh fruit as toppings as well as a dallop of whipped cream and finely chopped nuts or sliced and toasted almonds drizzled with dark chocolate and white chocolate. You can be really creative with these. I usually box 4 beutifully presented cheesecakes into a fancy little box to give to friends on birthdays and they love it!

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Miss Susan O

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Reviewed: Nov. 19, 2006

This was good. My mom used to make these all the time for us when we were younger. There is nothing better than coming home from school and being able to eat one of these for a snack. The nutmeg was a little too overpowering (read reviews after making). Will make again, but reduce the amount (or might leave it out all together). Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Nov. 12, 2006

Used chocolate chip cookie dough for crust, cooked dough about 7 minutes and cooled before filling. I would leave out the nutmeg and maybe add a little sour cream for extra creaminess.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jun. 6, 2006

this was a hit! definitely will make again.

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KT

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Reviewed: May 30, 2006

I love these! They always look cute, and you can be really creative with the topppings.

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: Nov. 14, 2005

Good but next time I would not use the nutmeg (or maybe half of the amount) Also, I would use the mini muffins because the cheesecake is too big for one vanilla wafer if put in a regular size muffin pan. Thanks for recipe

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MMTIDWEL

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Reviewed: Sep. 28, 2005

These little cheesecakes were a huge hit! These are so simple to make, they are so cute and taste wonderful! This recipe is must to make, especially for a party. Everyone wanted the recipe. I will definatley make these again!! If you use the "small" muffin pan, you can get 72 mini cheesecakes, I did. I used bite size vanilla wafers for the muffin cups, the regular size don't fit and added sugar to the cherry pie filling. If you follow the directions they'll turn out perfect.

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Patti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: The Colony, Texas, USA

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Reviewed: Aug. 5, 2005

Not bad at all.. Could be better. Love the muffin idea though. That part was good. Could be more cream cheesey.

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kajira

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Reviewed: May 30, 2005

YUM! This recipe is a definite keeper! I followed the recipe exactly except I added an extra teaspoon vanilla and omitted the nutmeg, based on other's reviews. Don't worry about using the vanilla wafers... the whole thing was delicious! I served with Comstock blueberry, peach and cherry on top. Beautiful presentation.

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Apr. 15, 2005

This recipe was very simple to make and delicious!! I did not add the nutmeg, but otherwise followed recipe and cooking time exactly!! Very good and I will definitely make again.

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SALGAL771

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Reviewed: Mar. 30, 2005

ABsolutely delicious! The first sign was when i tasted the batter (awesome!) I reduced the recipe by thirds, and it made six good-sized cheesecakes. my husband and I ate all of them in one sitting. I used cherry pie filling and a little more vanilla then the recipe called for. The only thing that was bad about this recipe were the wafers. They turned out brittle and greasy- kinda gross. We just ate around them.

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