In a mixing bowl, using an electric hand mixer, beat the cream cheese and sugar on medium-low speed until well combined and creamy. Scrape down the sides of the bowl when done.
2 bars (8 oz each) cream cheese, 2/3 cup granulated sugar
Add in the sour cream, vanilla extract, and salt. Beat until combined.
1/3 cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon salt
Add the eggs, one at a time, and beating on low speed just until mixed in.
2 large eggs
Stir in the fruity pebbles cereal with a wooden spoon or spatula.
3/4 cups fruity pebbles cereal
Spoon the cheesecake mixture into each muffin cup. Each one should be almost full.
Bake for 15-20 minutes or until the cheesecakes are set.
Remove the cheesecakes from the oven and allow to cool completely at room temperature (about 1 hour).
Once cooled, remove them to a plate OR leave them inside the muffin pan, cover it with plastic wrap or a lid, and refrigerate for at least 4 hours before serving.