Rich and creamy cheesecakes on graham cracker or cookie crusts baked in muffin tins can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, and even edible flowers.
Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
Set on a serving dish or individual dessert plates and serve plain or add your favorite topping.
Your cheesecakes should still giggle in the center but not look wet when done.
Store your cheesecakes in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
If bringing your cheesecakes to a party and they will sit out at room temperature for a while, I recommend freezing them and transporting them frozen. Once you set them out on the table the cheesecakes will thaw in about 20 minutes and will stay cool longer than if you set our refrigerated cheesecakes.