I used to make something very similar to these called "cheesecake cookie cups", which I got off of this site, but I can no longer find them on here??? It has been a few years. If you want to spice up the crust, just ditch the wafers altogether and replace them with a chocolate chip cookie. The Toll House break-apart kind work perfectly! Just place one in the bottom of each cup and bake for about ten minutes before adding the cream cheese mixture, and then top with cherries. They were really good!

Did follow other reviews and added 1 cup of sour cream, and used a full cup of white sugar. I used a whole box of Vanilla wafers, ground them up and added 1/4 cup of melted butter as the crust. I might add a pink of lemon juice to give it a kick next time. I added mini chocolate chips to 1.2 of the batter and they were great. For the toppings I used canned blueberries and red raspberries in their own syrup, fresh blueberries and raspberries and I shaved dark chocolate on top, they were terrific! So easy and so good. I will make these again and again.

These are really good and attractive. I do recommend the extra 1/4 c of sugar as others have.

I have been making this recipe for years, and it has never failed to turn out correctly. I would like to thank the submitter for sharing this. It is a cheap, easy way to satisfy a childs sweet tooth...or you can dress it up for more elegant fair. During the holidays I use "fancy" foil cup liners, sub the wafers with gingersnaps and top with cranberry chutney and orange zest. You can not go wrong with this recipe, however, I never bake these cups for the time recommended...I take them out of the oven when they are just about set and still slightly jiggly in the center.I then cool in the coldest part of my fridge overnight to ensure a dense, moist cupcake. Let your imagination run wild when topping these little gems, and you will soon be asked to bring them to every picnic, potluck, and gathering you are invited to!

Very easy and oh so good!

These were great! I added 1 cup of sour cream and another 1/4 cup of sugar like some other reviewers did. That gave me enough for 24 regular size cups. For the crust I took 40 vanilla wafers and combined them with 4 T. melted butter. That gave me enough for 23, so one didn't have a crust. So now I know. :) I baked them for the 15 mins. and then turned the oven off and let them cool in there for another 15 mins. before I took them out to cool completely. Then put in fridge to cool. Great texture. Will definitely make again and try adding things to the batter like some mini choc. chips and maybe some mini candy bars chopped up. Thanks for sharing!

delicious!!

While not as great as regular cheesecake, these were so tasty! They were perfect to take to a potluck and there wasn't a crumb even left.

I made these for Christmas.. and I found that the recipe was quite easy, though the instructions said to wait for them to brown.. and they never did... but they were too tough.. if I had known, I would have added whipping cream to make them lighter, and maybe some lemon juice for extra flavouring. Over all, they were pretty good though.

I love to make this dessert! It tastes great, and is so easy to make. The first few times I made it, I stuck with simple toppings but am really enjoying messing around with different flavors. I would recommend larger muffin cups, and I tend to stick with at least two wafers on the bottom.

These are SO simple and good! They need to be baked for 30 minutes at high altitudes.

I may be one of the only people who wasn't thrilled with this recipe. Maybe it was me -- the edges burnt a little before the centers were fully cooked -- but I didn't like the burnt cheesecake taste at all.

I revised this recipe for Thanksgiving dessert by using gingersnaps in place of vanilla wafers, decreasing cream cheese to 1 package and adding 1 cup of pumpkin puree in its place - bake for 20 minutes and you have mini pumpkin cheesecakes...I'm still eating these for breakfast!

These are excellent. I brought them into work with me, and all my coworkers think I'm a master baker! I crushed the vanilla wafers and mixed in some melted butter for a crust, rather than using just the cookie, but that was the only change I made to this recipe. I'll definitely be making these again, and probably soon.

Love it! It's so easy to make and everyone loves them! Awesome!

These are excellent...very easy the little cups are just the right portion. I brought these to a club function and now everyone asks for them