Turn ordinary cheesecake into the most adorable little Cheesecake Ghosts for Halloween. Don’t let this holiday disappear before making these sweet treats.
You know by now how much I love making festive cheesecakes for holidays. Already this year I made a Happy Jack-O-Lantern Cheesecake and a Black Cat Pumpkin Cheesecake and in years past I’ve created Cheesecake Pumpkin Stuffed Cupcakes and Cheesecake Leaves and Pumpkins.
The idea to make these mini Cheesecake Ghosts came to me just yesterday when I was putting all my Halloween silicone molds back in my cupboard and I noticed my brownie pop molds that had never been used for a blog project. I realized it was silly to make yet another Halloween recipe a day before the holiday, but I couldn’t help myself.
When I looked at the molds I envisioned sweet little ghosts and I think they turned out even cuter than I imagined. Now, being I got them made just in time for Halloween, the idea won haunt me until next year.
Mini Cheesecake Ghosts
Ingredients: (makes 18-22 ghosts)
- butter, to coat the inside of your molds
- 16 ounces cream cheese, softened (do not use low fat or no fat cream cheese)
- 2/3 cup sugar
- 1/3 cup heavy whipping cream
- 2 large eggs
- 1 teaspoon clear vanilla extract
- optional, white icing coloring
- 36-44 candy eyes
- 18-22 black confetti sprinkles (or mini chocolate chips
- Preheat oven to 325 degrees.
- Butter the cavities in your molds.
- Beat cream cheese until smooth.
- Add sugar and beat until light and fluffy.
- Add heavy whipping cream, eggs, and vanilla and beat just to combine.
- Set brownie pop molds on a baking sheet.
- Fill 18-22 brownie pop cavities with cheesecake filling.
- Bake for 22-25 minutes until set.
- Allow them to cool at room temperature for one hour, then freeze them for at least 3 hours.
- Un-mold them onto small dessert plates.
Items used to make this project that are available on Amazon.com (commission earned for sales)
Make the cheese cake batter.
Set brownie pop molds on a baking sheet.
Fill 18-22 brownie pop cavities with cheesecake filling. You can fill them all the way to the top and make 18 cheesecakes. I filled mine to the fill line and got 21 mini cheesecakes. I think next time, I’ll fill them to the top.
As the cheesecakes bake they may puff up a bit, but will sink as they cool.
Allow them to cool at room temperature for one hour, then freeze them for at least 3 hours. You want them frozen solid, so you can push them out of the molds without making any dents in the tops of the cheesecakes.
I suggest putting your frozen cheesecakes on tiny plates. I got mine at the party supply store.
Then allow them to thaw for 15 minutes or so before decorating. Press two candy eyes and one black confetti sprinkle mouth onto each cheesecake to make your ghosts.
You can refrigerate the cheesecakes for up to five days or keep them frozen for about a month, but I would recommend decorating them just before serving. I had some already decorated in my refrigerator and the candy eyes oddly bled and melted a bit. They looked really creepy.
I hope you have a fun Halloween. I’ll be working in the kitchen all day then passing out candy tonight. I love seeing all the kids in their costumes, but tonight it’s going to be really cold, so I have a feeling I’ll be seeing a lot of kids in coats.
More Halloween Cheesecakes from Hungry Happenings