How do i make mini cheesecakes?

What is the best way to make mini cheese cakes in large quantities? I think there is a such thing as a shell you can fill up on a cookie sheet, how long would they bake compared to the hour and a half of the regular? im doing a party. People with experience please help. Where to buy? Change in ingredients if needed with minis? Any knowledgable info please!|||I don't have the recipe handy, but you should be able to find one easily searching forPetite or Mini Cheesecakes. Basically, you make them in cupcake liners in a cupcake pan. I use whole vanilla wafers in the bottom of each as the "crust". They cook very quickly...about 10-15 mins. Then top with preserves or with canned pie filling, like cherry or something. They are yummy %26amp; people tend to grab them %26amp; eat them, even when they say they are full!|||Yummm. I've had homemade mini cheesecakes like the previos poster's. They are delicious! You can also make mini Key Lime Pies the same way.|||there are great no-bake cheese cake recipes with graham wafer crumbs. refrigerator cheese cake, it's called. Never tried it in muffin tins but don't see why it wouldn't work the same if you use muffin liners %26amp; pans so they don't stick and can be pulled out easily. try it first tho before the party|||PETITE CHERRY CHEESECAKES


2 (8 oz) cream cheese, softened


3/4 c. sugar


2 eggs


1 Tb. lemon juice


1 tsp. vanilla extract


24 vanilla wafers (from a box)


1 can cherry (or blueberry) pie filling


Beat cream cheese, sugar, eggs, lemon juice %26amp; vanilla until light and fluffy. Line muffin pans with cupcake papers; place a vanilla wafer in each. Fill the cups 3/4 full of cream cheese mixture. Bake at 375 for 15-20, or until set. Top each with about 1Tb. of pie filling and chill