Description
Whip up these adorable and delicious Halloween Mini Cheesecakes for a spooktacular treat! Perfect for parties, these bite-sized delights are sure to disappear faster than a ghost.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted unsalted butter
- 2 (8 ounce) packages cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- Orange and black food coloring (optional, for Halloween theme)
- Candy eyeballs or sprinkles for decoration
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs and melted butter. Press mixture evenly into the bottoms of the prepared muffin cups to form the crusts.
- In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined.
- If desired, divide the batter into two bowls and tint one with orange food coloring and the other with black food coloring. Swirl the colors together in the muffin cups for a Halloween effect, or keep it plain.
- Fill each muffin cup about two-thirds full with the cheesecake batter.
- Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Let the cheesecakes cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, decorate with candy eyeballs or Halloween-themed sprinkles. Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a smoother crust, you can press the graham cracker mixture into the bottom of the muffin cups using the bottom of a small glass.
- Ensure cream cheese and eggs are at room temperature for the smoothest batter.
- Over-mixing can lead to cracks in the cheesecakes.
- These can be made a day in advance and stored in the refrigerator.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Protein: 4g