You can use any baked cheesecake recipe you want for these. I needed around 100 cakes and actually used two different recipes as I made a couple batches and ran out of sour cream. The second recipe contained eggs.
Since I was making over 100 of these, I made them three weeks in advance and froze them. Freezing this many little cakes left me hard-pressed for containers to keep them from getting freezer burnt. I used as many Tupperware containers as I could before resorting to other odd boxes. For the boxes, I wrapped them up with tinfoil and sealed them in a large plastic bag.
I baked them at 325 degrees for ten minutes and removed them onto a rack for cooling.
We waited to add the toppings until the morning of the graduation celebration. You can use just about anything you like! We decided to use three different toppings.
Cherry pie filling:
Kiwi:
Reese's Peanut Butter Cups:
To keep the toppings from falling off of the cheesecakes, we piped whipped topping onto the top of each cake. We hand printed a card for each topping and placed it in front of the appropriate cakes. I cannot even say which went over more than the other as they were all a huge hit!
Because we baked the cakes on a separate day from decorating them, and because we were extremely busy that morning, we forgot to take close-up photos after decorating the mini cheesecakes. So we made more! Only we were out of the pretty foil cups. We used the regular cupcake holders which didn't hold up as well. But the flavor was just as good! Mmmmm ...
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