Mini Cheesecakes with Vanilla Wafers
Easy and so good for holidays, weddings, or whatever the occasion!
Easy and so good for holidays, weddings, or whatever the occasion!
I don't know what I did wrong, but I felt for someone who has never made cheesecake before, that the instructions were not clear enough. For instance, are the wafers supposed to be crumbs or just small pieces? Either way, mine floated to the top. Also, my gas oven usually takes less time to cook, so I have to always adjust the cooking times but with this recipe, how do you know if it’s done? When it browns on top? When the fork comes out clean? I had no idea. I used regular cups because I couldn't find the mini ones, and cooked it for 10 minutes, but was unsure if they were done or not so I cooked them another 3 minutes. After they had cooled, they tasted great but the texture was terrible. It was grainy and gel like. I left them in the fridge over night, and it became firmer, but still had the terrible texture. Was this because it wasn't cooked long enough? Over cooked? Or was it because the wafers floated up into the cups and maybe changed the texture? I hate to give this recipe such a poor rating, but the instructions were terrible for someone who has never made cheesecake before. The taste was good though, especially with the "cheesecake" flavored cream cheese.Read More
came out great looking,smelling and tasting!!! but i did a grahm cracker base instead by using 1/3 cup grahm cracker crumbs 1 tbs melted butter and 1 tbs sugar
My Mother used to make these mini cheesecakes with one difference; she would drop a whole vanilla wafer in the bottom of the cup cake wrapper; instead of making a crust.
I don't know what I did wrong, but I felt for someone who has never made cheesecake before, that the instructions were not clear enough. For instance, are the wafers supposed to be crumbs or just small pieces? Either way, mine floated to the top. Also, my gas oven usually takes less time to cook, so I have to always adjust the cooking times but with this recipe, how do you know if it’s done? When it browns on top? When the fork comes out clean? I had no idea. I used regular cups because I couldn't find the mini ones, and cooked it for 10 minutes, but was unsure if they were done or not so I cooked them another 3 minutes. After they had cooled, they tasted great but the texture was terrible. It was grainy and gel like. I left them in the fridge over night, and it became firmer, but still had the terrible texture. Was this because it wasn't cooked long enough? Over cooked? Or was it because the wafers floated up into the cups and maybe changed the texture? I hate to give this recipe such a poor rating, but the instructions were terrible for someone who has never made cheesecake before. The taste was good though, especially with the "cheesecake" flavored cream cheese.
I have used this recipe for the past 25 years it is called "Cheesecake Petites" and it really goes over big at whatever event large or small. I used the alluminum cupcake cups because they are sturddier when baking and when transporting the goods!
This is such a quick, delicious and impressive looking dessert. I did not have the small muffin tins so I had to use regular size. I also used a typical graham, butter and powdered sugar mixture for the crust. I kept the baking time and temp the same and they turned out great. Topped some with cherries, others with Reese's peanut butter cup cut up and other with cherries garnished with flaked chocolate. Everyone loved them. Yield: 18 mini cheesecakes
These are absolutely fabulous!!! I made them ans took them to a baby shower one weekend and then because they were so good and so simple to make, doubled the recipe to make even more for a wedding shower the next weekend. Everyone was calling me "Martha Stewart" and was so impressed by the presentation. Of all the desserts at this shower--this one was gone first with people begging me for the recipe! When I told how simple they were, no one would believe me. I do have some comments, though that I hope will help...first when you process the vanilla wafers, which is so easy, it makes a lot, so you will have a lot of extra crumbs. I even used a heaping teaspoon in each, more than double what the recipe calls for. it made a nice base. I increased the vanilla a little bit, just because I like the flavor of vanilla, and also you will not need the whole can of topping either. I used cherry, blueberry and I also macerated some fresh strawberries to top the mini-cheesecakes. I would suggest to use a ratio of 1+ 1/2 filling to base & topping. These are so delicious, you will not be left with any extras! Thank you for sharing this wonderful recipe.
This is an wonderful recipe. I added 1/3 cup of cocao powder to make it a "chocolate" mini cheesecake and it tasted fabulous. I also ended up removing the paper cups so the presentation was much nicer. Great recipe! Definitely a keeper.
We revised this recipe a bit and added crushed almonds to the crust, used almond extract instead of vanilla and and piped whipped cream cheese and confectiners sugar with a dash of almond extract on top of weach mini cheesecake. My 11 year old entered these in our local fair with these modifications and won first place. This is a great recipe.
i made 14 regular sized cupcakes with this recipe, and made a graham crust with butter instead. it was pretty good!
These are yummy and a great taste of cheesecake. I used the vanilla wafer, easier and works great, and instead of pie filling, I top each cake with whatever jam I have on hand (blueberry, raspberry) and I usually make half plain for the jam and the other half I add mini chocolate chips, and place a few on top after baking.
Made this for a graduation party in 4 styles: blueberry topping on plain, peanut butter cup (added about 1/2 cup peanut butter and a bag of mini chocolate chips to batter and then sliced up Reese's PB cup to put on the top), oreo cookie (added 8-9 oreo cookies slightly broken up into batter with crushed oreo cookie as a topping), and pumpkin cheesescake (added a small can of pumpkin pie mix to batter). It was a hit. All 200 disappeared quickly with many compliments.
I made these in regular muffin size, baking them for 15 minutes, and they were perfect! I doubled the recipe and added the juice of one lemon, and I beat it for about about 5 minutes on med-high, then scooped into tins to keep them uniform. I also added about 4 TBS of melted butter to the finely chopped wafers to make the crust hold together. These are incredible alone, but even better with the chopped strawberry with lemon zest topping I made - 1 pound strawberries, 1/3 cup sugar, and the zest and juice of 1/2 lemon. Yum!
Perfect for Christmas! Make sure to not fill the cups too full, as the little cheesecakes rise while baking....
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.
Pretty easy recipe. I used a graham cracker crust (about a whole sleeve of graham crackers with 2Tablespoons of butter and 2 Tablespoons of sugar). I didn't top it with the cherry pie filling, instead I cut up fresh strawberries and put a slice on each one. These freeze really well (without the strawberries)! Just take how ever many you need and I let them sit on the counter for about 5 mins to defrost. Warning: they are so addicting! lol
Like so many reviewers I've been making this recipe for well over 20 years. It's a Christmas staple and because I double and triple the recipe I freeze most of them. They thaw in a matter or minutes so are very handy if company or cravings pop in. Also, like so many others I use a whole cookie instead of crumbs for the base. Using a graham crust changes the flavour so I never use it. This is a perfect basic recipe to build on according to your imagination. Try spooning a bit of sugar sweetened sour cream on top. Divine. Add a bit of lemon juice to the cream cheese then top with well drained canned pineapple bits. OR top baked cheesecakes with lemon pudding and garnish with fresh pineapple or any fruit you wish. Thank you for submitting this great basic recipe and thanks to those reviewing and adding your own twist.
I followed the cheesecake part of this recipe exactly. But used the mini phyllo shells in place of the vanilla wafers. Then drizzled a little caramel on top and finished with crushed bits of either Snickers, Heath, or Reese's PB Cups. I also used Neufatchel cheese to cut some of the calories and fat. I took all of them to a holiday potluck and they were devoured. Many rave reviews, multiple requests for the recipe, and they were so easy! I will definitely make these again.
I'm glad I tasted these before taking them to our Christmas gathering..I've always used the recipe for Lindy's Famous Cheesecake and make a full-sized cheesecake for the holidays, but I was afraid to try and convert the baking time to make mini's this go around - I should have trusted myself and tried anyway. This recipe was almost completely tasteless - some grated orange peel & lemon peel might be what it needs to perk it up - and definitely don't just dump all the ingredients in and mix together, add the eggs one at a time and blend completely smooth between each one. Mixed as directed in this recipe gets you lumpy bumpy batter. I'll be adjusting the bake time the next time I try making mini's - this bake time was so short there was no characteristic slight browing on top. I was so disappointed and I really was hoping not to be.
I used mini vanilla wafers (left whole) in the bottom of each liner. I topped ours with crushed toffee bites on half and the other half with cherry pie filling. Took these to a wedding shower this afternoon and 5 people asked for the recipe. So easy to make and so good.
Much like a previous reviewer, I have no prior experience making cheesecakes. After my adventures, here is some advice for those who would like more detail. The MOST important thing is to start with a smoothe batter. Soften your cream cheese in a bowl (without its foil wrapper, obviously) in the microwave for about 45 seconds before trying to mix it. It should look good and limp before you try to blend it up. A cold, lumpy batter will not even out or 'melt' together in the oven. It will keep whatever lumps you start it with, and if the lumps are too big, the wafers will rise up to the surface, and you will end up with some very funny looking cheesecakes (didn't stop me from eating them!) You will know it is beaten well enough when the lumps are no larger (preferably smaller) than small peas and the batter has small bubbles at the surface - if beating by hand, use a whisk and whisk it HARD for several minutes. I used full size cupcake foils, and found that 20-25 minutes was the right amount of time. You will know they are done when the cakes are slightly golden in the deepest corners of the folds at the edge of the cupcake foil, and the entire cake surface will be rounded. The round surface will collapse after cooling, leaving a nice cubby for fruit or other toppings. I topped the batch that was successful with a small amount of Dickinson's seedless raspberry preserves and slices of blackberry and raspberry. Although the recipe was delicious, I'm going to donk it a
They tasted great and thats the 3 stars. But.....the problem was they would not peel off the wrapper, it just all pulled down like it got smashed or something when you tried to take the wrapper off. I cooked these according to the directions and refrigerated them overnight so I'm not sure if I just didn't follow the recipe right or if that's just the way they are.
My mother has been making this recipe for years it was always a favourite during the holidays! Although to make things easier ( since this was mentioned in a comment below) you do not need to crush the vanilla wafers, simply place one single wafer in the bottom of each liner (aluminum liners work best)
These were super easy and great. I thinked I worried about it too much when making it. I did use Chocolate Graham crackers and crushed them in a processor as crust. I took half the cheescakes and swirled some melted Semi-Sweet morsels into them. Just straight chocolate melted in a microwave, I put a dollop on each and used a toothpick to swirl it in. I also probably could have put more into each cupcake liner, but this was my first time and I was playing it safe. I was very happy - made for Valentines and everyone loved it. I honestly do not know how you could go wrong. Also I make New york style cheesecake all the time, it takes 5 bricks of cream cheese and everyone is right you need to let the cream cheese get to room temp, but I have many times microwaved my cream cheese with no adverse effects. I am not saying cook it, but put it on a low setting and keep checking it - once it is getting smooth - I take it out and it always works fine, this is just good for those times when you forget to take it out early and are in a time crunch. I microwaved these because it was a last minute thing. Everyone else is right the skis the limit with what you can use as topping, I did a dollop of choclate, cherries and plain. I will start making these more oftern - so easy and quick.
I used the white chocolate raspberry cheesecake recipe and this recipe to make the perfect mini cheesecakes. I mainly used the time and trimmed the white chocolate raspberry recipe to serve 6 to make 12 cupcake sized cheesecakes.
This was by far the easiest and best tasting desserts I have ever made. I only made one change and that was to put the whole vanilla wafer in the muffin liner and not to crush it up. I will be making this dessert for every party we go to.
This has become a standard recipe at my house. I know if my husband gets a sweet tooth, these little guys are done quickly and perfectly each time. You can put whatever you want on the top, which makes it seem like a different dessert each time. I have taken this them to dinner parties, work and given away to neighbors and every single time I am asked for the recipe. I usually make them in a standard sized muffin pan with liners and just watch the time...usually five more minutes is all you need. Love this one!
Try these ideas for the fillings!! I did some creative thinking and came up with some ways to make these little cheesecakes even more impressing! I did 6 types: APPLE PIE (added a little cinnamon to batter, apple filling on top) ORANGE (added a little little bit of orange juice to batter and grated orange zest on top) PEANUT BUTTER (added a little bit of peanut butter and mini chocolate chips to batter and ground Reese's on top) and MOCHA (added a little instant coffee and mini chocolate chips to batter and a few mini chocolate chips on top.) The last two types I did were just as the recipe called for with cherry and blueberry filling on top. They were AWESOME! Everyone LOVED them and they were too cute!
This was a super easy and really yummy recipe. I left the Nilla wafers whole and they worked perfectly. Once you pour the cheesecake mixture over the cookie, let them sit for 4-5 min so that the cookie gets a little soft. (Otherwise, the center of the cookie was still crunchy) These baked for 11-12 min in my oven. Also, I didn't bother with a water bath and they cooked evenly and the cookie didn't burn. I took them out of the oven and placed the whole muffin tin on a wire cooling rack inside my fridge, which cooled them off quickly, allowing me to free up the pan for another batch.
SO EASY. I did not used the papers and I put a whole cookie in the bottom of the pan for each one (they fit perfectly). Next time I would double the cream cheese mixture as there wasn't quite enough in each one. Delicious
Very tasty and sooo easy. I made them extra tiny to make little baked goods gifts for my family.
Made exactly as written, and they were perfect! I'm making 200 and freezing them for an upcoming event. The night of the event, I'll quickly top each with cherry or blueberry pie filling.
I absolutely love these little desserts! They are so easy and you can do so many flavor combinations. I split my recipe in thirds and did one with pumpkin, pumpkin spice, and gram-cracker crust; one with an oreo crust, cocoa, and chocolate chips; one normal with two different toppings. My guests demolished them! Next time I'll try more flavors! Thanks for the great recipe!
The finished product tasted okay. The problems with this recipe are--1) Be sure the cream cheese is softened before you combine with the other ingredients. Otherwise, you get unsightly lumps of cream cheese throughout, which did not improve by pushing the mixture through a sieve. 2) If you don't mix melted butter with the cookie crumbs, the crumbs will NOT adhere to the bottom. 3) Using a whole cookie as some suggested, would not work in the pan/liners that I used. The cookie is too large.
These came out excellent! I used a mock Oreo crust (I submitted the recipe, so look under my name) and filled 24 regular cupcake liners. I only baked them for 14 minutes (until the sides are firm, but the centers are still wobbly), so for mini muffin tins I would guess the baking time is too long!
This was a great recipe! I made these tonight for a work function tomorrow, and I made the following adjustments. Instead of vanilla wafers, I used cinnamon sugar pita chips, which I crunched up and mixed with a little melted butter. I baked at 325/350 (my oven runs a little hot), and I left off the cherry pie topping and added a sprinkle of cinnamon sugar. Fantastic. Turned out exactly as I hoped.
This was the very first time I attempted cheese cake and they were simple to make and yummy! Made them for Thanksgiving and they were the first to be devoured! I was so proud of myself. I appreciate the recipe. Definitely a keeper!
PERFECT CHEESECAKE! This was honestly probably the best cheesecake I have ever tasted. I expected it to be decent, but it beat my expectations for sure! I recommend this recipe to anyone who likes cheesecake, you won't be disappointed! The only thing I suggest is to use Philly cream cheese the store brand doesn't cut it, I've made it with store brand and name brand and it deff. makes a difference. And make sure the cream cheese is room temperature or it just gets chunky not smooth. This is deff. a keeper for me!
Sooo delicious!! im a terrible baker and these came out great! i did tweak a little due to what i had on hand. I crushed shortbread cookies, added sugar, cinnaminn and a little melted buter to form a crust. No need to bake this first, i put cheese mixture right on top and cooked for about 18 minutes. Came out OK after baking, but after sitting in the fridge for 24 hours..OMG!!! fabulous!!! i know its tough, but give it the time in the fridge..you wont regret it.
Loved them. I added some crushed pecans to the batter, then after they baked and cooled, hollowed the centers out just a tad and put some chopped banana in them, then drizzled caramel sauce on the tops. They won me 1st prize in a Bake-Off at work like this!
I made this recipe over the holidays however I made full sized cupcakes rather than minature. I used light cream cheese, light cherry topping, and reduced fat vanilla wafers and it was great. I did not crush the wafers, but rather just lined the cups with one wafer.
Made cheesecakes for Christmas. First time making them and the were a gone in no time. Very easy recipe. Making them again for New Years Eve
A little bland by themselves. I added a little lemon juice to give it some interest
These are always a hit, and they are so easy to make. I actually doubled the batter so they came out a little bigger, and because not everyone likes the fruit toppings I added mini chocolate chips.
These are just like the mini cheesecakes my mom's been making for years. Rather than crumble the vanilla wafers, I plunk a whole wafer down each paper muffin cup.
I give this full marks as it is so easy to prepare & and so yummy. I did add 1 teaspoon of all purpose flour because I like my cheesecakes to be 'firm' & easy for children to eat it without being messy and also I keep it in the fridge overnight and it taste even better.
My grandmother made this recipe for many major holidays, and I now carry on the tradition :o). I suggest aluminum cupcake liners because they are sturdier and add to the presentation. I use Comstock pie filling for the top and made 1/3 with cherry, 1/3 with blueberry, and left 1/3 plain for Christmas. They were a big hit! Also, it's much easier to drop in a whole Nilla Wafer on the bottom for the crust, and they come out just as good!
Easy and delicious! I followed the recipe exactly with one exception and that was instead of crushing the vanilla wafer, I just placed it top down in the paper wrapper. I also used a pastry bag to fill the cream cheese filling. Much easier than using a spoon.
I made this recipe for Thanksgiving and everyone loved it. I did cheat however I bought the store mini crust. Other then that I made the recipe excatly the way it said to and it turned out great. My husband made strawberry topping to go on it.
Yummy and people asked for the recipe.
This recipes is so easy. I also added almonds to the crushed cookies like another reviewer did. And since I made these for the 4th of July I added a blueberry with the cherry topping.
These were really good! One of the better mini cheesecake recipes I've tried. I made the standard cupcake size and it made about 16-18 of them. I made a double batch for two back to back Thanksgiving dinners and they were a big hit at both!
These are so easy and delicious. I made it last Christmas and took it to a friend's house for dinner. Everyone raved about them. I used the mini cupcake cups (foil), and they were so cute and delicious. Thanks.
I made this recipe for Christmas and everyone LOVED it. I put some melted butter in the crumbled vanilla wafers (I was afraid they wouldn't hold up if I just crushed them) and used strawberry and cherry pie filling.
Made this twice & was a success both times. Everyone loved them & they were pretty easy.
I made these cheesecakes with Splenda in place of the sugar and topped them with cherry topping and they turned out delicious!!
Fast, easy and tasty. Made as directed, but used a mixture of graham cracker crumbs and vanilla wafer's. I had them both, so used them. Did find that I had a lot of leftover cherry pie filling. I used it the next day in a jello salad, so it didn't go to waste.
I chose this recipe due to not having a correct cheesecake pan. WOW! Am I glad I did. These were the easiest things to make and they didn't make it to dessert for Christmas dinner. I sat them on a platter with a bowl of cherry pie filling and the whole family had them gone in no time. Thanks for sharing!
This was wonderful, my boyfriend who is not a huge sweet fan couldn't get enough.
a nice change to the traditional cheesecakes. Not as intense in the flavor nevertheless they are well worth the small effort. Thank You!
GREAT cheesecakes. Very easy to make. I used graham cracker crumbs instead of the wafers.
Easy to make and a big hit for the holidays. I used cherry pie filling and blueberry pie filling and made half of the cheesecakes each flavor which made for a nice and colorful presentation.
I just made these and they turned out perfect. There was some cracking on the top but I topped them with cherry pie filling and you can't even tell. My husband said they were awesome and he loves cheesecake!
This is a nice basic mini cheesecake recipe that can be adapted in countless ways. I added canned pumpkin and pumpkin pie spices. I also used gingersnaps for the crust. The individual portions were nice for traveling to multiple Thanksgiving dinners because I could make just one batch and not have to worry about taking a fresh, uncut cheesecake to each place.
These came out great, but it's kind of a pain if you make a traditional graham cracker crust and press it into the bottoms (which I did anyway). The rest was super easy though, and the recipe is versatile. This time I mixed in toffee bits. I took a bunch to my doctor's office, and then they understood why I have gained so much weight during my pregnancy!
ehhh - way too much work for these. don't taste that good.... a whole cheese cake would taste better - be careful not to overcook cheesecake - it gets "sourish" tasting - ick.
Absolutely delicious! These were gone in no time. My boyfriend loves em too! I used a graham cracker crust instead of the vanilla waffer as advised by others. Glad I did too!
This dessert has been a family favorite for the past 20 years or so....it never fails and is so easy to prepare. I especially love that I can now refer it to people here on allrecipes!
These tasted great! Very simple but great cheesecake taste. Next time I make a large cheesecake I will use this recipe to replace the one I currently use. Also loved the vanilla cookies crumbs on bottom instead of graham cracker crumbs.
I've made this recipe for years - but drop whole vanilla wafers into the bottom for the crust. This makes it easy & fun for the kids to help!
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.
I followed this recipe exactly and these are the best! It was hard not to eat them all myself. Excellent!
Very good! Easy to make (even for the kids to help with), and so tasty. Co-workers can't get enough of them. We're putting blueberries on the next batch.
Simple and delicious! I substitute crust for graham cracker crumbs, easily, though.
I made these for a bridal shower yesterday and they were the first things gone on the dessert table. Everyone kept telling me how wonderful they were. Perfect bite sized treats. I followed the recipe exactly except I cut it in half. I will defintely make them again for an easy go to dessert recipe that is quick and a favorite. Perfect for bringing to a picnic, BBQ, dinner. Very presentable as well!
i use these cheesecakes for christmas baskets for friends every year. they are a favorite for all! i can't ever make enough!
Ok....I made graham cracker crumbs with butter and sugar and just a tiny bit of cinnamon. Tamped them down with a (clean) prescription bottle bottom! I made half plain and half chocolate. Flavor is good, texture a little thick, I baked them for the required time but my oven runs a little hot. The chocolate ones are okay...not my favorite. I also didn't have paper cups so just sprayed my mini muffin pans with Pam w flour, and they came right out. This recipe definitely deserves a second and maybe third trial!! Easy to prepare and fun. I'm pretty sure I'll end up loving them once I make them more!
I made this for a school potluck and everyone loved them. But I've noticed that if you buy Nilla Wafers they are too big to use whole as cheescake bottoms, so come prepared with a ziplock baggie and frying pan for crushing.
Best cheesecake I've ever had. I have used this recipe several times, however I bake regular size cheesecakes and use (store bought) graham cracker crusts. I have been told many times that this is the best cheesecake people have ever had, and I have given out the recipes several times. I'm not sure if this is something that your suppose to do when making cheesecake, but I have found it helps make a very smooth creamy cheesecake. Before blending everything together, I melt down the cream cheese by microwaving it in increments, and stirring, so it doesn't burn. That way, everything blends together smoothly, and the results are amazing.
I made these for Thanksgiving And everybody LOVED them .I used grahm cracker instead and it was perfect.:) Thank YOU
These had a very odd texture. I tasted the batter before they were cooked and it was yummy, but after cooked the cheesecake just didn't have the nice smooth cheesecake texture. And had kind of an eggy flavor. I mixed the batter well with my mixer so I don't know what happened to it. They're not terrible so we will eat them, but I won't be making this recipe again. I'm glad I just made them for home and not to bring somewhere.
These mini treats are so yummy! Everyone always goes crazy for these. Super easy. I didn't change a thing.
I'm not a good dessert-maker, but this recipe is so easy. The flavour is wonderful, the texture light. It will definitely become a regular for me!
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
These come out great and they're really cute! Great for party foods or to bring to an event!
These were good, but didn't quite have the cheesecake consistency I was hoping for. I did a graham cracker/butter crust in the mini-muffin pan. I did lots of different flavors: cocoa with almond extract, peanut butter, plain with raspberry jam, lemon juice, peppermint, and also mixed and matched layers of those together. They were all yummy, but it just wasn't cheesecake-y enough for me to want to use for Thanksgiving this year. However, I would use the recipe again for just a quick and easy treat sometime because my kids totally loved them!
Not only did these taste *amazing*, but they were incredibly simple and quick to make. A great alternative to making one large cheesecake - and more fun to eat! Making these for a New Years party or buffet would be a fun idea. Guests could top their individual plain cheesecake with a variety of simple toppings: cherry pie filling, fresh berries, caramel, chocolate sauce, etc. When I made these, I used standard muffin tins lined with parchment cups and filled the cups about half-way with the cream cheese mixture. Instead of the vanilla wafers, I made a lightly spiced graham cracker crust. When they were cool, I topped the cheese cakes with either chocolate ganache or cherry pie filling (my yield was 20, so I made eight of each... and the remaining two were eaten before they could be topped!) Both were delicious. Thanks for sharing the recipe!
Perfect! So easy to make and you can dress them up as much as you want or keep them simple! Delicious!
This is my first attempt at making Cheesecake and I must say, this recipe was simple and the cakes tasted great! (I used a graham cracker crust) I did a little research before I started. I read 'Baking Cheesecake, Step by Step' and 'Perfect Cheesecakes' in the Top Related Articles section to the left of the recipe. The tips really helped.
This recipe was definately a hit. I would totally recommend it.
I brought these to a bachelorette party last night and they were a hit. Everyone skipped the meal and went straight for desert. Because it was a somewhat "romantic" theme, I added chocolate chips and used strawberry filling on top..... then decorated the serving platter by placing chocolate covered strawberries between each mini cake. This was such an easy recipe and I will definately use it again!
Excellent and so easy to make!
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.
Perfect! These were a big hit at a party. Very easy to do, but look so elegant.
These are so good! Just watch them carefully and dont overcook.
it was so easy to make and it tasted like nothing i ever had before
I've been making this recipe for a couple of years now and it always disappears. I crush the wafers and add chopped nuts and melted butter to give it an extra crunch. I also add lime or lemon zest and extra vanilla to the cheesecake batter. If you just do the whole wafer it just comes out soggy. This is a great easy recipe.
These were SO yummy! I made mine with low fat cream cheese and they were just as great!
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!