| Reviewed by: Wanda_2009 |
Date Posted: 8/27/2009 12:11:52 PM |
Rating:   |
Comments:
This recipe was so simple and quick to prepare. I used silicone baking cups and they slipped out easily and looked beautiful. I always bake my cheesecakes with a pan of boiling water on the bottom rack to prevent cracking and I did with this recipe also. I also used the dark Hershey cocoa powder and the color was as rich as the taste. Absolutely delicious, will make them again. Thanks |
| Reviewed by: supervixn1 |
Date Posted: 11/24/2008 12:19:29 PM |
Rating: |
Comments:
First, these taste great. Really rich. However, I agree with karma923. Mine looked nothing like the picture. Much lighter in color, cracked, and sunken in the middle. I was really disappointed until I tasted them. If you're concerned about the appearance, just add the whipped cream before anyone sees them. I took them to a friend's for dinner and they were a huge hit. |
| Reviewed by: karma923 |
Date Posted: 11/19/2008 12:38:37 PM |
Rating: |
Comments:
They taste ok, but look nothing like the picture at all. They sunk WAY in and the tops are all cracked. The chocolate brown color is very light, not dark. They arent pretty. |
| Reviewed by: Mariamd |
Date Posted: 6/30/2008 1:32:53 PM |
Rating: |
Comments:
Fab recipe although I could only fill 15 cases. The kids were having them for breakfast before I could even decorate them!
Super easy definitely a hit! |
| Reviewed by: MissPriss |
Date Posted: 6/22/2008 10:48:30 AM |
Rating: |
Comments:
I have made these several times and every time they are a hit. They are low in sugar and high in taste. The coco makes them deceiving with how sweat they are. Definatly worth the time that goes into them. |
| Reviewed by: Kim0928 |
Date Posted: 2/13/2008 9:46:53 PM |
Rating: |
Comments:
These were very good! My boyfriend liked them too...he had three for dessert! The homemade whipped cream was a nice touch. I just need to figure out how to keep the tops from cracking...mine were tasty but not as pretty as the photo. I just covered the cracks with whipped cream, so it was fine. I used Splenda in the cheesecakes, and reduced fat cream cheese. I couldn't tell the difference, and neither could my boyfriend (who always claims he can tell when something is reduced fat or sweetened with Splenda). |
| Reviewed by: Susan from New England |
Date Posted: 11/7/2006 7:22:20 PM |
Rating: |
Comments:
These got rave reviews for presentation and for taste. This is just the right size for a sampler dessert. |
| Reviewed by: Milwaukee, WI |
Date Posted: 9/12/2006 3:36:02 PM |
Rating: |
Comments:
Wow!!! These are absolutely incredible! I served them at a party, and they got eaten so fast the host did not even get to sample one. Instead of a cookie crust, I used homemade grahm cracker crust for each of the cupcakes. I also garnished them with swirl chocolate/carmel chips. |
| Reviewed by: Kristin O. |
Date Posted: 7/30/2006 9:27:44 AM |
Rating: |
Comments:
Very tasty. Super chocolaty and rich. Definitely needs the whip cream on top to tone it down. I added white chocolate chips to the batter to add a bit of colour. It's nice having the portion sized cupcakes. I split the batch and took some to work and some to friends and kept a few for home. |
| Reviewed by: Karen W. |
Date Posted: 7/2/2006 10:13:01 AM |
Rating: |
Comments:
I tried this recipe for our street's annual 4th of July block party. They were a huge success. Everyone loved these little cheesecakes, and kept asking me where I found the recipe. They were so easy to make that I'm thinking about making them again this year! |
|