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These individual cheesecakes make a festive dessert that's just right for cooks who don't have a lot of time for "fussy" recipes.—Kay Keller, Morenci, Michigan
Nutritional Facts 1 serving (1 each) equals 228 calories, 11 g fat (6 g saturated fat), 47 mg cholesterol, 123 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.
Originally published as Mini Cherry Cheesecakes in Taste of Home February/March 1995, p8
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Reviewed on Dec. 21, 2011 by QuiltingGrandma62
I make this, but I use pecan sandies crumbs for the crust. Great change & taste. I also use canned fruit of all kinds. My grandkids love these.
Reviewed on Jul. 25, 2011 by turtledaisy
These are wonderful. I have been making them for years. They are easy to make.
Reviewed on Mar. 30, 2011 by musicmom72
So simple and so delicious! Just the right size for a snack!
Reviewed on Mar. 29, 2011 by wwv111354
I'd love to try this, maybe using crushed Oreos instead. But, I'd think this particular method (mini cheesecakes in multiple cupcake papers) is far more "fussy" than putting it all in a single serving dish. Still, I'm planning to try it.
Reviewed on Mar. 29, 2011 by blockmom
This was delicious--and so fast and easy to make. Used canned pie filling and worked great.Took it to work and they disappeared before lunch breaks were over.
Reviewed on Mar. 28, 2011 by amyschouten
I use a recipe very similar to this but I use vanilla wafers as the crust. It's much faster. Just drop in a vanilla wafer in the bottom of the paper cup and then add your filling.
Reviewed on Mar. 27, 2011 by marziedoe
Great
Reviewed on Mar. 27, 2011 by Softcrab
I do the similar thing w/a vanilla wafer in the bottom.... much easier in the long run, but delish! I have taken pics of mine also and email them if they want me to bring a desert to there party!
Reviewed on Mar. 26, 2011 by sharjk
these r great have made them for 20 years- always get a good review
Reviewed on Mar. 25, 2011 by Betsy01
Use a ice cream scoop to fill muffin cups..Quick and easy
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