This is a delicious recipe that is perfect for an on-the-go snack.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
These were not good - 19 Jul 2011
Absolutely delicious! I'm not usually a fan of cheesecake but my daughter was desperate for some and I refuse to buy what I can make... well this has to be the best thing I've made in ages! I'm not keen on lemon-flavouring so I used rosewater instead (not that you could taste it). I also left the cakes in the oven for about double the time as I used deep muffin cases - wow! Caramelised topping! Thank you Meagen for this recipe. - 13 May 2013
I made a single batch of these to test the recipe, before making 2 dozen to take to an event. The first ones came out perfectly - at 25 minutes I wasn't sure they were done, but took them out anyway, figuring if they didn't set up I could bake the next ones longer. They tasted great after cooling and chilling, so I made the bigger batch the next day exactly the same - only difference was I used foil cupcake liners instead of paper - and they were full of cracks after 25 min! The next pan I checked at 15 min, and some of them were already starting to crack so I took them out. So beware, if you try the foil liners, they cook MUCH faster - but they do look a little nicer (the ones that didn't crack!) since the liner doesn't get all soggy looking. Oh, and I left out the lemon zest because I didn't have fresh lemons on hand, and didn't want too strong a lemon flavor. Yummy, thanks for a great recipe! - 29 May 2008 (Review from Allrecipes US | Canada)