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.
- 16 oz. Cream cheese softened
- 1 cup Sugar
- 3 Eggs
- 2 Tbsp. Flour
- 1 1/2 tsp. Vanilla
- 20 drops Green food coloring
- 2 cup Chocolate sandwich cookies crushed
- 2 Tbsp. Butter melted
- 32 Edible Eyes
- 1 cup Chocolate melted
- 1 cup Chocolate Sprinkles
- 32 Chocolate Chips
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.
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.
- 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.
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