abulous and wonderfully versatile! I have made Bailey's Irish Cream cheesecakes by omitting the lemon juice, adding 3 Tb Irish cream, and 2 Tb sour cream. After they cool, I brush the tops with a little more Irish Cream, and no one can get enough! Of course, the fruit topped minis are lovely, as well, made according to directions. They can be made chocolate by sprinkling the bottoms of the papers with crushed Oreos, eliminating the lemon juice and stirring 1/2 cup of melted chocolate chips and 1/4 tsp vanilla into the filling.
To dress those up even further, I have been known to top the Oreo crumbs with 1 tsp hot fudge sauce, then pour the topping in. Also lovely is a grasshopper version, using the Oreo crumbs, and in place of the lemon juice, add 2 Tb green creme de menthe and 1 Tb creme de cacao. I will sometimes even fold mini chocolate chips into this one. The possibilities are literally limitless. Simple to make, even simpler to eat! These freeze like champs.
This was sooooooooooo good. I live with three guys and they gobbled these little cakes up. I don't cook so this was a little surprise for them. We all loved it and i will make this again. The only thing I changed with this recipe is the crust. Instead of the vanilla waffer (which occasionally gets soft and soggy) I crush up some graham crackers, mix it with some melted butter and then place it in cupcake cup holders. Then place the cream cheese mixture on top. Then cook.