I've been baking cheesecakes for a few years and they're not too terribly hard, but I was intrigued when I found this Philly Cream Cheese "ready to eat" cheesecake filling in the grocery store. I figured I'd give it a try.
To make: I used foil mini muffin wrappers to line two mini muffin trays (48 cups). For the crust, I googled a recipe and while making it I found out it was totally bizarre, so I just ended up doubling some stuff and cutting back others - it worked out fine, but I don't know exactly what it ended up being, so I can't share :) There should be one on the box of graham cracker crumbs, and I've used that before, so I'd go with that - they're all some version of crumbs, butter, and sugar.
Mix the crust, press firmly into the base of the muffin cups, and I baked mine for about 10 mins @ 350. Let them cool completely before filling - I alctually made the crusts one day, and filled them another.
To fill, I scooped the ready-to-eat filling into a pastry bag with a large textured tip, and swirled it into each cup. There was enough to fill 47 of the cheesecakes.
I put them in the fridge to set, and later topped each with a single raspberry. I thought they looked adorable, and they got rave reviews! I'd definitely use this stuff again, it was so easy and saved so much time vs. baking cheesecakes. The foil cups are great because they come off cleanly and allow you to eat the cheesecake bite like a cupcake.