Reviewed: Feb. 23, 2013

This recipe is outstanding. I agree, it is more of a mousse than cheesecake. It's much less dense but is still wonderful. I made just a few minor changes. I followed the recipe for the filling except for adding a half teaspoon of vanilla powder. Then I put the filling in a pastry bag and piped it into mini muffin paper liners. For the crust I used a mini vanilla wafer at the bottom of the muffin paper. Super easy an fast. This recipe made 30 mini bites. Will definitely be making again :) thank you for a great recipe.

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Reviewer:

ESarr

Reviewed: Dec. 30, 2012

I followed this recipe to a T with full intentions to use it for a group of people for my New Years Eve party. I added slightly more sugar than it called for as it wasn't quite sweet enough on it's own. The consistency was fantastic! I cheated due to time constraints and used a pre-made graham cracker crust which worked out good as there was a little left over for my hubby and I to do a proper tasting. I am doing a "cheesecake bar" with plain cheesecake and several toppings for others to choose from. I am really pleased with this recipe. It's even better than Mom used to make....and hers rocked!!

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Reviewer:

Shelly H

Reviewed: Nov. 15, 2012

I make this every year for thanks giving except I make it even easier by buying a gramcracker crust and I put blueberry pie filling on top of one and rasberry pie filling on the other and they are a huge hit they are so good and easy to make.

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Reviewer:

kimdreyer

Reviewed: Oct. 6, 2012

I just added some lemon zest and it was wonderful!

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Reviewer:

Marilyn Mig

Reviewed: Sep. 15, 2012

this was the best cheesecake recipe i have ever tasted. it was so simple and the hardest part was waiting to complete it!!!!

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Reviewer:

vtmom

Cooking Level: Expert

Reviewed: Sep. 8, 2012

All of the components are very tasty. I will serve this to my family this evening and edit afterwards

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Reviewer:

Tina

Cooking Level: Expert

Home Town: Norman, Oklahoma, USA

Reviewed: Aug. 29, 2012

Very nice...not a 'Cheesecake Factory' cheesecake, but easy enough to make and tastes good.

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Reviewer:

Kelly Hamilton

Reviewed: Aug. 18, 2012

Recipe is mis-named. Result is nothing like cheesecake, but more of a mousse.

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Reviewer:

SB Cornelius

Reviewed: Aug. 6, 2012

I customized slightly in the sense that I am not a good measurer... also I don't care for super sweet, and I like fluffy, there is something that makes it feel less guilty to me if it's light... so for me I put the block (8oz) of cream cheese in my mixer, a tad bit of sugar and 3 teaspoons of sweetened condensed milk... I blended that smooth and to taste, then I dumped in my heavy whipping cream, a dash of lemon juice and couple dashes of vanilla, and blended it all together until it was fluffy. From there i dumped it all in a store bought graham crust, it's light, mild cream cheese flavor, and absolutely great, I'd never made a cheesecake before but with the base of this recipe and seeing others play around with the recipe I was confident, and it was awesome, kudos!

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