27 Oct Scary Mini Cheesecake
BOO! This is definitely the fastest way to make a cheesecake that tastes as good as those that take hours slowly baking and cooling in the oven. Why not make your own homemade spooky cheesecakes for halloween?
Scary Cheesecake
Course: DessertCuisine: WesternDifficulty: EasyServings
18
servingsPrep time
20
minutesCooking time
18
minutesIngredients
- Crust
2 cups chocolate graham cracker crumbs
5 tablespoons light brown sugar
8 tablespoons butter, melted
- Cheesecake Filling
16 ounces 2 blocks cream cheese, softened
2/3 cup sugar
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract or vanilla bean paste
- Chocolate Ganache
3 ounces dark chocolate, finely chopped or chips
3 tablespoons heavy whipping cream
Directions
- Preheat your oven to 175C/350F.
- Stir together the chocolate graham cracker crumbs, brown sugar, and melted butter.
- Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups.
- Beat cream cheese on medium speed, scraping down the bowl, as needed, until creamy and smooth. Add sugar and beat until light and fluffy. Add egg and vanilla and beat until creamy. Stir in the sour cream.
- Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
- Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.
- Remove and set on a cooling rack. Allow to cool for about an hour.
- Combine chocolate and heavy whipping cream in a small glass measuring cup. Heat in the microwave on high power for 40 seconds. Let the cup sit in the microwave for 3 minutes then remove and stir until melted. If needed, heat for 10 more second bursts of power, stirring after each until melted. Allow this chocolate ganache to cool until slightly thickened. Pour into a pastry bag or squeeze bottle fitted with a #3 round tip.
- Pipe two eyes, two nostrils, and a mouth onto each cheesecake to make them look like Jack Skellington.
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