Mini Halloween Cheesecakes
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.
Servings 16
Calories 375kcal
Ingredients
Cheesecake
- 16 oz. Cream cheese softened
- 1 cup Sugar
- 3 Eggs
- 2 Tbsp. Flour
- 1 ½ 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