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Cheesecake Ghosts

Published: Oct 28, 2020 · Recipe by: Beth · This post may contain affiliate links.

Turn delicious cheesecake into the most adorable little Cheesecake Ghosts for Halloween. Don’t let this holiday disappear before making these sweet treats.

Cheesecake Ghosts

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.

Cheesecake Ghosts with candy eyes served on tiny plastic plate sets on an eerie purple watercolor table covering

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.

creamy cheesecake decorated like a ghost

Mini Cheesecake Ghosts

Ingredients:  (makes 18-22 ghosts)

 Items used to make this project that are available on Amazon.com (commission earned for sales)

Bake Cheesecakes in Wilton Brownie Pop Molds

  • Make the cheese cake batter according to the recipe below.
  • 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.

Cheesecakes baked in silicone brownie pop molds

  • Bake at 325 degrees Fahrenheit for 22-24 minutes.
    • As the cheesecakes bake they may puff up a bit, but will sink as they cool.
    • These cheesecakes are so small that you do not need to bake them in a water bath like I suggest when making larger cheesecakes.

remove frozen cheesecakes from the brownie pops silicone mold

  • Allow your ghost-shaped cheesecakes 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.
  • Turn the molds upside down and tug at the edge of the mold. This will help the frozen cheesecakes to fall out of the mold.

decorate the small cheesecakes with candy eyes and black confetti sprinkle mouths to create these cute ghosts

  • 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.

serve cheesecake ghosts for Halloween

Recipe

Print
Cheesecake Ghosts
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

Bite-sized cheesecake ghosts decorated with candy eyes are fun desserts for Halloween.

Course: Dessert
Cuisine: American
Keyword: baby cheesecake, cheesecake ghost, halloween desserts
Servings: 18 -22
Author: Beth Jackson Klosterboer
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 degrees.
  2. Butter the cavities in your molds.
  3. Beat cream cheese until smooth.
  4. Add sugar and beat until light and fluffy.
  5. Add heavy whipping cream, eggs, and vanilla and beat just to combine.
  6. Set brownie pop molds on a baking sheet.
  7. Fill 18-22 brownie pop cavities with cheesecake filling.
  8. Bake for 22-25 minutes until set.
  9. Allow them to cool at room temperature for one hour, then freeze them for at least 3 hours.
  10. Un-mold them onto small dessert plates.

This cheesecake recipe was originally published on October 31, 2014.

If you like these cheesecake ghosts you might also like these other Halloween Cheesecake recipes…
naturally colored cheesecake with a Jack-O-Lantern design on top

Naturally Colored Happy Jack-O-Lantern Cheesecake

pumpkin cheesecake decorated with a chocolate black cat

Black Cat Pumpkin Cheesecake

Cheesecake Stuffed Cupcake Recipe

CHEESECAKE Pumpkin Stuffed Cupcakes

mini cheesecake pumpkins decorated with chocolate chips to look like Jack-O-Lanterns

Bite Size Cheesecake Pumpkins

red, yellow, and orange cheesecake leaves and a orange cheesecake pumpkin

Cheesecake Leaves and Pumpkins

mini cheesecake ghosts with candy eyes and a sprinkle mouth are served on tiny plastic dessert plates

About the Author, Beth Jackson Klosterboer

Beth is a professional chocolatier, recipe developer, event planner, and cookbook author who loves to make fun food.

Read More about Beth...

Previous Post: « Backside Black Cat Cookies
Next Post: Cookies and Cream Halloween Popcorn »

Reader Interactions

Comments

  1. The Partiologist

    November 2, 2014 at 3:46 pm

    Who couldn't resist these adorable little guys, I know I couldn't!

    Reply
  2. The Bearfoot Baker

    November 1, 2014 at 10:39 am

    You had me at CHEESECAKE!!

    Reply
    • beth

      November 1, 2014 at 1:52 pm

      You can tell how much I love cheesecake too!

      Reply
  3. Heather Kinnaird

    November 1, 2014 at 1:02 am

    I'm sad to see Halloween disappear too 🙁 but these ghosts are adorble

    Reply
    • beth

      November 1, 2014 at 1:52 pm

      I woke up to snow on the ground. Now it really feels like Halloween is over. Sad, so sad.

      Reply
  4. Jodee Weiland

    November 1, 2014 at 12:54 am

    These little guys are so cute! Love them…thanks for sharing!

    Reply
    • beth

      November 1, 2014 at 1:49 pm

      Thanks, Jodee. Happy Halloween.

      Reply
  5. Brenda @ SweetSimpleStuff

    October 31, 2014 at 2:46 pm

    We can never get enough cheesecake! I love the mini servings and another use for my pop mold 🙂 Thank you for sharing with us … HAPPY HALLOWEEN!

    Reply
    • beth

      November 1, 2014 at 1:49 pm

      I don't feel so guilty eating such a small portion of cheesecake. They are the perfect size.

      Reply
  6. Julie Ball

    October 31, 2014 at 2:38 pm

    These are so cute! I'm not a huge cheesecake fan (I know, weird, right?), but I could also see doing these with ice cream. I always love your Halloween posts! 🙂

    Reply
    • beth

      November 1, 2014 at 1:48 pm

      I think they would work great with ice cream too.

      Reply
  7. Angie Schneider

    October 31, 2014 at 5:15 am

    These ghosts are so lovely!

    Reply

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