How about a cheese and fruit platter, spinach dip in the bread bowl and the little smokies pigs in a blanket or sausage balls. If you wanted sandwiches do a finger sandwich tray. Below is a recipe for individual cheesecakes that I got off of epicurious.com. I have made them several times and they are so good. I discovered that if you put the cream cheese mixture and the sour cream topping in those mustard and ketchup dispensers it makes it so much easier to fill the muffin tins.
Never Fail Cheesecake
1 1/2 pounds cream cheese
5 eggs
1 1/2 cups sugar, divided
1 1/2 pints sour cream, at room temperature
3 teaspoons vanilla, divided
For topping:
Your choice of cherry pie filling, maraschino cherries, pineapple chunks, half an apricot, etc.
Preheat oven to 300°F. Cream the cheese (easy to do if it's at room temperature). Add eggs, one at a time, and then beat in 1 cup of sugar and 1 1/2 teaspoons of vanilla. Using small muffin tins filled with paper liners, fill the tins to 1/8-inch from the top. Bake 25 to 30 minutes, or until tops begin to crack (if tops have not cracked after baking 30 minutes, remove them from the oven anyway, as they are adequately baked by that time).
While cakes are baking, mix sour cream with 1/2 cup sugar and 1 1/2 teaspoons vanilla in a bowl.
Remove the cakes from the oven, leaving the oven on, and cool on wire cake racks in tins for 5 minutes, or until the cakes drop. Then cover the tops of the cakes with the sour cream mixture and put them back in oven for 5 more minutes. Remove the cakes from their tins, use a teaspoon to help get them out, and set them on wire racks to cool. Once they have cooled, put the cakes in the refrigerator. Before serving, add topping of your choice.