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In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 114 calories, 4 g fat (2 g saturated fat), 28 mg cholesterol, 51 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.
Originally published as Mini Apricot Cheesecakes in Quick Cooking July/August 2001, p37
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Reviewed on Dec. 24, 2012 by cookbookmom
Easy recipe. However, I do not get anywhere near the 2 dozen it says you will yield. I got 14. I did use low-fat cream cheese, but I don't think that made the difference. I'm wondering if the different sizes of muffin pans out there might be responsible for the difference. I have Wilton's, and they look to be larger than some.
Reviewed on Apr. 28, 2012 by Brenda625
The vanilla wafer gets put in first, then the batter on top of it. The batter should be the consistency of pancake batter so I'm not sure how your wafer could float in that thickness. I'm thinking something went wrong with the batter itself. Not sure what but I would retry it.
Reviewed on Jan. 23, 2012 by sjgoose
very disappointed, cant say how it taste but the looks disappoint! the vanilla wafers floated to the top of the batter and thats how the baked up, so there will be no crust on the bottom, the crust will be under the topping. I don's see that this happened to anybody else. I used name brand vanilla wafers, and they are smaller then the muffin tin, if anyone knows who to fix the problem please let me know. Made for a potluck and not going to be very proud to serve them.
Reviewed on Dec. 18, 2011 by germanycook
YUM! Made them with Oreo's as the crust and omitted the TBSP of lemon juice.They sunk in abit on the sides after cooling, next time I would fill them almost to the brim of the muffin papers.
YUM! Made them with Oreo's as the crust and omitted the TBSP of lemon juice.
They sunk in abit on the sides after cooling, next time I would fill them almost to the brim of the muffin papers.
Reviewed on Jun. 01, 2011 by Brenda625
My recipe that I have used for years is identical to this recipe accept for the lemon juice. I have been making them without lemon juice and they turn out perfectly fine. So if you don't have it, don't worry about it. I'm going to try it with the lemon juice next time to see if there is a difference. I have always used cherry pie filling by putting one cherry on each cheesecake. They look very pretty when served on a decorative platter. Especially festive for Christmas. Because it makes so many, I filled a plate of these, threw a few holiday candies around it, wrapped in cellophane, put a bow on it and gave as gifts. FYI-if you chill your pie filling before you top them, it is easier to do because it's not as runny and you don't get as much juice from the fruit. Yummy and very easy 1 bowl recipe.
Reviewed on Feb. 21, 2011 by 44473
Not only are these easy to make, but the cheesecake is so creamy and tasty that you don't need a topping. These are quick to make and easy to serve to company.
Reviewed on Nov. 09, 2010 by LatelyLisa
SO easy and you can top with any of your favorite preserves. I usually make with a variety of different toppings when I have company. ALWAYS asked for the recipe!! YUMMY!!
Reviewed on Sep. 19, 2009 by jeamth
I get raves when I was using this recipe. You can use preserves as well as as prepared pie filling. When using pie filling remember that you do not need all the sauce. I use my serving spoon that is slotted. to get the fruit pieces on to the cakes. And just spoon a small amount of the sauces as needed to dover the little cakes. Jeanne
Reviewed on Aug. 05, 2009 by crusersgirl
Try ginger snaps in place of the nilla wafers and apple pie filling in place of the apricot preserves. YUMMO!
Reviewed on Jul. 30, 2009 by LisaArbo
If you are going to go with chocolate wafers (from Oreos) instead of Vanilla Wafers(for the crust), I would omit the TBLS. of lemon juice.
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