Mini Halloween Cheesecakes (Frankenstein Cakes)

Make Halloween even more fun with Mini Halloween Cheesecakes! These delicious Frankenstein mini cheesecakes are one of the easiest desserts you can make and are a fun Halloween treat both kids and adults will love.

Total Time: 1 hr 10 mins

Make Halloween even more fun with Mini Halloween Cheesecakes! These delicious Frankenstein mini cheesecakes are one of the easiest desserts you can make and are a fun Halloween treat both kids and adults will love. Try out this easy mini cheesecake recipe this Fall—you will want to make it every year!

One of our most favorite times of year is the Halloween season because of all of the cute, creepy, and fun Halloween recipes you can make! We love Halloween food recipes and homemade Halloween treats; they are always so fun.

Mini cheesecakes are easy to decorate and always taste amazing (especially with an Oreo crust like these have), so they’re easily one of our favorite Halloween finger foods. These fun Frankenstein cakes are the perfect Halloween party food for kids and adults alike!

Mini Cheesecake Ingredients

Believe it or not, you hardly need any ingredients to make cheesecake. Our mini cheesecake recipe uses simple ingredients, many of which you may already have on hand, which is part of what makes it one of our favorite Halloween food ideas. You’ll need these ingredients to make your own mini Frankenstein cakes:

Cheesecake Ingredients

• 16 oz. cream cheese, softened
• 1 cup sugar
• 3 eggs
• 2 Tbsp. flour
• 1 1/2 tsp. vanilla
• 20 drops green food coloring

Cheesecake Crust Ingredients

• 2 cups crushed chocolate sandwich cookies (Oreos)
• 2 Tbsp. melted butter

Ingredients for Decorating

• 32 candy eyes (you can usually find these near the Halloween candy)
• 1 cup chocolate, melted
• 1 cup chocolate sprinkles
• 32 chocolate chips

How to Make Mini Cheesecakes

Mini cheesecakes make it even easier to make cheesecake at home, and nothing could be tastier than homemade cheesecake! If you know how to make cheesecake already, then you will find these bite-size cute Halloween treats are even easier. Here’s how to make mini cheesecakes for Halloween:

Making & Baking Cheesecake

1. Preheat oven to 350°F.
2. Melt butter and add crushed Oreo cookies.
3. Form the cookie mixture into 1″ balls and place them in your mini cheesecake pan or muffin tin. Note: using a muffin tin will make fewer mini cheesecakes.
4. Use a tamper to firmly press the ball into the bottom of the pan or press down with your hands. Make sure it is firmly pressed.
5. In a bowl beat cream cheese, sugar, eggs, and vanilla until thoroughly mixed.
6. Add flour slowly, mixing it in completely.
7. Add food coloring until you reach the desired color.
8. Pour cheesecake mixture over crusts, filling each tin almost to the top.
9. Bake for 15 minutes.
10. Let cool completely.

Decorating Cheesecake

1. Melt chocolate chips in the microwave. We recommend melting in 30-second intervals, being careful not to let the chocolate seize.*
2. Remove the cheesecakes from their container and dip the top of each one into the melted chocolate and then into a bowl of the sprinkles.
3. Pipe the melted chocolate onto the cheesecakes to create a mouth and other decorations. You can use a plastic bag with a small hole cut in one of the corners as a piping bag.
4. Pipe a small dot of melted chocolate on the back of each edible eye on on the end of each chocolate chip to “glue” on the eyes and neck bolts.

We have a guide on how to melt chocolate in the microwave included in our recipe for Halloween Chocolate Bark! While you’re making Halloween finger foods, why not check out our easy chocolate bark recipe? Halloween chocolates are even more fun when you make them yourself!

How long does cheesecake last?

Our mini cheesecakes should last about 4 to 5 days in the refrigerator. Although, we’re fairly sure you’ll eat them before then!

Can you freeze cheesecake?

Yes, you can freeze cheesecake! It’s easy to do in just a couple of steps. Here’s how to freeze cheesecake:

1. Set your mini cheesecakes on a flat plate and wrap 2-3 times in plastic wrap. You want it to have a good seal.
2. In our experience, cheesecake freezes well for up to a month. When ready to thaw, thaw it in the fridge. These mini cheesecakes should thaw quickly, but you may want to take them out of the freezer the night before you intend to serve them.

📌 Pin Mini Halloween Cheesecakes to Save for Later!

Did you enjoy these mini Halloween cheesecakes? We would love to know what you think! Let us know in the comments below and with a rating.

More Easy Dessert Recipes to Enjoy

Try more of the easiest desserts perfect for the holidays! Here are our favorites:

• Baileys Fudge
• Caramel Apple Empanadas
• Chocolate Ganache Covered Strawberries
• Chewy Blondies Recipe
• Chocolate Peanut Butter Pretzels Snack Mix
• Christmas Bark Recipe
• White Chocolate Christmas Crack
• Orange Cardamom Cookies
• Pumpkin Cobbler with Spiced Butter Toffee
• Strawberry Swirl Cheesecake
• Strawberry Shortcake Ice Cream Cake

We also recommend our No Bake Pumpkin Cookies and Pumpkin Cheesecake Balls!

Mini Halloween Cheesecakes

🖨 Print 📌 Pin 📝 Comment

5 from 4 votes

👩‍🍳 Author: Sunday Supper

Prep ⏱: 45 minutes

Cook ⏱: 25 minutes

Total ⏱: 1 hour 10 minutes

👪 Servings: 16

🥘 Ingredients

Cheesecake

• 16 oz. Cream cheese (softened)
• 1 cup Sugar
• 3 Eggs
• 2 Tbsp. Flour
• 1 1/2 tsp. Vanilla
• 20 drops Green food coloring

Crust

• 2 cup Chocolate sandwich cookies (crushed)
• 2 Tbsp. Butter (melted)

Decorations

• 32 Edible Eyes
• 1 cup Chocolate (melted)
• 1 cup Chocolate Sprinkles
• 32 Chocolate Chips

🔪 Instructions

• Preheat oven to 350°F
• Melt butter and add crushed cookies
• Form the cookie mixture into 1 inch balls and place them in your mini cheesecake pan.
• Use tamper to firmly press the ball in to the bottom of the pan.
• In bowl beat cream cheese, sugar, eggs, and vanilla until thoroughly mixed.
• Add flour slowly, mixing it in completely.
• Add food coloring until you reach the desired color.
• Pour cheesecake mixture over crusts, filling each tin almost to the top.
• Bake for 15 minutes.
• Let cool completely.

To Decorate:

• Melt chocolate chips in the microwave.
• Remove the cheesecakes from their container and dip the top of each one into the melted chocolate and then into a bowl of the sprinkles.
• Pipe the melted chocolate onto the cheesecakes to create a mouth and other decorations.
• Pipe a small dot of melted chocolate on the back of each edible eye on on the end of each chocolate chip to “glue” on the eyes and neck bolts.

📋 Notes

• You can use a muffin tin rather than a mini cheesecake pan, although a muffin tin will make fewer cheesecakes.
• You can freeze your mini cheesecakes for up to a month by setting them on a plate and wrapping tightly 2 to 3 times in plastic wrap.

Nutrition

Calories: 375kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 210mg | Potassium: 125mg | Fiber: 1g | Sugar: 37g | Vitamin A: 475IU | Calcium: 42mg | Iron: 2.4mg

Tried this recipe?Mention @familyfoodie or tag #SundaySupper!

Post updated on 9/18/2019.