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    Home » Recipes » Halloween

    Jack Skellington Cheesecakes

    Modified: Oct 18, '23 · Published: Sep 22, '18 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    Decorate these insanely creamy mini cheesecakes with chocolate graham cracker crusts to look like the Pumpkin King from The Nightmare Before Christmas movie. These Jack Skellington Cheesecakes are easy to make using decadent chocolate ganache.

    Jack Skellington Cheesecakes.

    Do you love Jack Skellington from The Nightmare Before Christmas movies? He's a quirky and somewhat creepy character but his look is undeniably perfect for Halloween. The details of his face are so simple that creating his likeness on a sweet treat like these Jack Skellington Cheesecakes on Jack Skellington Fudge, or even Jack Skellington Chocolate Bowls is super easy.

    To make this particular Jack Skellington-themed dessert, I started by making a batch of my favorite mini cheesecakes. I swapped out chocolate graham crackers in the recipe for the traditional graham crackers being I wanted a dark colored crust. An OREO Cookie crust would have worked great too.

    Then I piped some rich and delicious chocolate ganache onto the tops of the cheesecakes to create Jack Skellington's face which is so expressive in all its simplicity.

    Mini Jack Skellington Cheesecakes serve on white dessert plates sitting on a purple background.

    Let's make some mini Jack Skellington cheesecakes.

    Ingredients

    Crust:

    • chocolate graham cracker crumbs - You can also use chocolate cookies if you prefer.
    • light brown sugar - This will add sweetness to the crust plus help it to hold it all together.
    • butter - You can use salted or unsalted butter.

    Cheesecake Filling:

    • cream cheese - Be sure to set your cream cheese out at room temperature a few hours before you plan to make the filling so it's soft enough to cream into a smooth filling.
    • granulated sugar
    • eggs - Set these out on the counter along with the cream cheese so they are room temperature too.
    • sour cream - Set the cream cheese out about an hour before you mix the filling.
    • vanilla extract or vanilla bean paste

    Chocolate Ganache:

    • dark chocolate - You can use chocolate bars or chips to make this easy chocolate ganache.
    • heavy whipping cream

    Supplies

    • mixer (hand-held or stand mixer)
    • 2 tablespoon-size ice cream scooper (optional)
    • cupcake/muffin pans
    • cupcake wrappers
    • pastry bag fitted with a #3 or #4 round pastry tip

    Instructions

    making mini chocolate graham cracker crusts.

    Make chocolate crusts.

    • Crush chocolate graham crackers using the food processor or by placing them in a zip-top bag and smashing them with a rolling pin or the back of a pan.
      • You want the crumbs to be really fine so be sure to break up any larger pieces.
    • Blend the crumbs together with some brown sugar and melted butter.
    • Then spoon about 2 tablespoons of the wet crumbs into muffin tins that have been lined with paper cups.
    • Press the crumbs down into an even layer.
      • I use a pie Stamper to do this which makes this job really easy but you can use your fingers as well.
    Make the best cheesecake you've ever tasted using Tyler's Ultimate Cheesecake Recipe.

    Make the cheesecake filling.

    • Place cream cheese in a large mixing bowl and beat it until it is really smooth and creamy.
      • For a really smooth cheesecake, it is important that you beat the cream cheese until all the lumps of cream cheese are gone. The smoother the better.
    • Then add the sugar and beat until really light and fluffy.
    • Add the eggs and vanilla and stir just until combined then stir in sour cream.
    collage of images showing how to make Jack Skellington Cheesecakes including decorating mini cheesecakes with chocolate ganache

    Fill crusts, bake, and decorate.

    • Spoon about 2 tablespoons of the cheesecake filling over each of the graham cracker crusts.
    • 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 then decorate (see instructions below).

    Do I have to back the cheesecakes in cupcake wrappers?

    • Yes, if you want to bake these cheesecakes in traditional muffin tins. They will be very difficult to remove from a muffin tin if you do not use cupcake wrappers.
      • Once your cheesecakes have baked you will pull them from the oven and let them cool in the pan for at least 30 minutes. Then carefully remove them by lifting up on the paper wrappers.
      • You can leave your cupcakes in the wrappers if you like. This would be especially helpful if you are going to transport these to another location for a party or bake sale.
      • I wanted you to be able to see the chocolate cookie crust in contrast to the white cheesecake so I peeled my paper wrappers off the cheesecakes.
    • If you bake the cheesecakes in a mini cheesecake pan with a removable bottom or in mini springform pans you won't need to use the paper cupcake liners.

    Do I need to bake these mini Jack Skellington cheesecakes in a water bath?

    • No. These cheesecakes are small enough that they will bake through before they can dry out or crack and will still be really creamy as long as you take them out of the oven when they are done.
      • If you want to ensure you have super creamy cheesecakes you can set your muffin tins down into a pan that is filled with some water. Just fill the pan with boiling water so that the water goes halfway up the sides of your muffin tin.
      • Shut the oven door and bake.
      • I personally have baked these cupcake-sized cheesecakes many times without a water bath and they have always been really creamy but using a water bath will never be a bad thing.
    • If you decide to make one large 8-inch or 9-inch Jack Skellington Cheesecake you will definitely want to bake it in a water bath and you will need more ingredients than are called for in this recipe.
      • You can use the recipe I've used to make my Daisy Cheesecake.
      • If you look at that recipe tutorial you will notice that I color my cheesecake filling and pipe my decoration directly onto the un-baked cheesecake before baking it. The design then bakes right into the top of the cheesecake.
      • I've made a Mickey Mousse Cheesecake, a Painted Pumpkin Cheesecake, a Baby Shower Cheesecake, a Happy Jack-O-Lantern Cheesecake, and more using that decorating technique.
      • A large Jack Skellington Cheesecake would look great decorated using chocolate ganache as in this tutorial or using the other method described in all those other tutorials.

    Make chocolate ganache.

    How to make smooth and creamy milk chocolate ganache.

    Use a food processor to make the best chocolate ganache then whip it to use as frosting to make the ultimate chocolate cupcakes.

    There are several different methods you can use to make the chocolate ganache.

    • Combine the chocolate and heavy whipping cream in a bowl and heat it in the microwave on high power for 30 seconds, and then let the bowl sit in the microwave for 3 minutes then remove it and stir until melted.
    • OR combine the chocolate and heavy whipping cream and melt in a double boiler.
    • OR heat the heavy whipping cream either in the microwave or on the stovetop just until it starts to bubble then pour over your chocolate, let sit for 3 minutes, then stir until smooth and creamy.
      • You do not want to bring the cream to a full boil you just want to see bubbles forming around the edge of the bowl or pan.
    • OR pour the hot cream over the chocolate that is in the bowl of a food processor. Put the lid on top and let the chocolate sit for a minute before pulsing a few times until the ganache is smooth and creamy. (This is my favorite method of making chocolate ganache.)
    Decorate the mini cheesecake using chocolate ganache to create these Jack Skellington cheesecakes.

    Decorate the Jack Skellington Cheesecakes.

    • Allow the chocolate ganache to thicken slightly then pour it into a pastry bag fitted with a #3 round pastry tip or into a squeeze bottle with a small opening.
    • Pipe on two eyes near one edge of the round cheesecake.
    • Add two nostrils under the eyes.
    • Then pipe on a smile or smirk and add small stitches across the mouth.

    You can make his eyes big and round and his mouth turned up in a cheeky grin to make him look excited and happy or give him teardrop-shaped eyes with dark brows to give him a sinister or scary look.

    I gave my Jack Skellington Cheesecakes a variety of looks so my Halloween party guests could choose the one they liked best.

    Be sure to give him two nostrils and a mouth that looks like he has been sewn together.

    Storage

    • Store the decorated cheesecakes in the refrigerator for up to 5 days in an airtight container.
    • You can freeze the cheesecakes for up to 3 months.

    Tips

    • Place a paper towel under the lid of your airtight container then close the lid tight. The paper towel will wick up any condensation in the container so that you don't end up with beads of moisture on the tops of your cheesecakes. This really helps when thawing frozen cheesecakes.
    • If transporting these cheesecakes I suggest you freeze them and take them out of the freezer, but leave the lid to your airtight container closed. Once you arrive at your destination, you can place the cheesecakes on the dessert table. They will thaw in about 20 minutes but will remain cold for longer than they would if you set them out on the table directly from the refrigerator. This works great when you are having a party and there will be a significant amount of time between set up and eating the desserts.

    Related Recipes

    If you like these Jack Skellington Cheesecakes, you might also enjoy making these other Jack Skellington desserts and appetizers.

    Jack Skellington Chocolate Bowls filled with Cookies and Cream Mousse.

    Jack Skellington Chocolate Bowls with Cookies and Cream Mousse

    Jack Skellington Dip - a chicken dip decorated with black-colored cream cheese to look like this Nightmare Before Christmas character is served next to crackers.

    Jack Skellington Chicken Dip

    Jack Skellington Fudge

    Jack Skellington Fudge This recipe is on my How To Make Easy Fudge site.

    Jack Skellington Cheesecakes arranged in a circle with one on a white plate with a spoonful scooped out.

    Recipe

    5 from 4 votes
    mini cheesecakes decorated to look like Jack Skellington are plated on small square white plates set on a purple watercolor backdrop
    Print
    Jack Skellington Cheesecakes
    Prep Time
    30 mins
    Cook Time
    15 mins
    Total Time
    45 mins
     

    Creamy mini cheesecakes decorated with chocolate ganache to look like Jack Skellington make fun desserts for Halloween.

    Course: Dessert
    Cuisine: American
    Keyword: halloween desserts, Jack Skellington Cheesecakes
    Servings: 18
    Calories: 273 kcal
    Author: Beth Klosterboer
    Ingredients
    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
    • ⅔ cup sugar
    • 2 large eggs
    • ⅔ 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
    Instructions
    1. Preheat your oven to 350 Fahrenheit.
    2. Stir together the chocolate graham cracker crumbs, brown sugar, and melted butter.

    3. Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups.
    4. Beat cream cheese on medium speed, scraping down the bowl, as needed, until creamy and smooth.

    5. Add sugar and beat until light and fluffy.
    6. Add egg and vanilla and beat until creamy.
    7. Stir in the sour cream.
    8. Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
    9. Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.

    10. Remove and set on a cooling rack.

    11. Allow to cool for about an hour.

    12. Combine chocolate and heavy whipping cream in a small glass measuring cup. 

    13. Heat in the microwave on high power for 40 seconds.

    14. Let the cup sit in the microwave for 3 minutes then remove and stir until melted. 

    15. If needed, heat for 10 more second bursts of power, stirring after each until melted. 

    16. Allow this chocolate ganache to cool until slightly thickened. 

    17. Pour into a pastry bag or squeeze bottle fitted with a #3 round tip. 

    18. Pipe two eyes, two nostrils, and a mouth onto each cheesecake to make them look like Jack Skellington. 

    Recipe Video

    Recipe Notes
    • Store your cheesecakes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
    • If bringing your cheesecakes to a party and they will sit out at room temperature for a while, I recommend freezing them and transporting them frozen. Once you set them out on the table the cheesecakes will thaw in about 20 minutes and will stay cool longer than if you set our refrigerated cheesecakes.
    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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    Comments

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    1. Kaylee says

      October 07, 2022 at 9:02 am

      Is there something i can substitute for the sour cream?

      Reply
      • Beth says

        October 07, 2022 at 12:21 pm

        Sour cream adds some tangy flavor and enhances the smooth texture but you can use Greek yogurt or 1/3 cup of heavy whipping cream instead.

        Reply
        • Sheila says

          March 09, 2024 at 12:32 pm

          I make these with a whole oreo in the bottom of the muffin liners. Works great for celiac if you can find the GF oreos. Everyone loves these!

          Reply
          • Beth Klosterboer says

            March 09, 2024 at 3:19 pm

            That is a great way to make gluten-free mini cheesecakes! I'm glad you enjoyed this recipe.

            Reply
    2. Jamie says

      October 14, 2021 at 10:01 am

      I can’t find chocolate graham crackers anywhere! What would you suggest for an alternative? Thanks.

      Reply
      • Beth says

        October 14, 2021 at 10:17 am

        I would use chocolate cookies instead. OREO Cookies would work great. You don't have to scrape out the filling, just crush the cookies. You'll need about 24 cookies to make 2 cups of crumbs.

        Reply
        • Rachel says

          October 22, 2021 at 2:40 pm

          If I'm using Oreos, do I still add the brown sugar and butter?

          Reply
          • Beth says

            October 22, 2021 at 2:48 pm

            I'd skip the brown sugar but still use the butter.

            Reply
            • Kamile says

              May 16, 2023 at 2:27 am

              How long should I bake the cheesecake in only one pan?

              Reply
              • Beth says

                May 16, 2023 at 9:24 am

                Hi Kamile,
                If you plan to make one large Jack Skellington Cheesecake, use this whole cheesecake recipe instead - https://hungryhappenings.com/cheesecake-recipe/

                Reply
        • Kaylee says

          October 23, 2022 at 4:08 pm

          I just used oreos then added butter, now they are really wet and soggy, was i supposed to use less butter?

          Reply
          • Beth says

            October 24, 2022 at 8:28 pm

            Yes, being OREO Cookies have a filling, you need to adjust the amounts. I made Mini Butterfinger Cheesecakes using OREO Cookies and used 24 cookies and 1/4 cup melted butter. You can see that recipe here - https://hungryhappenings.com/mini-butterfinger-cheesecakes/

            Reply
    3. Tammy Beykpour says

      November 01, 2020 at 1:02 am

      These cheesecakes were so easy and tasted amazing. They came out perfectly. Thank you, I will definitely be using this as my go to recipe for desserts.

      Reply
      • Beth says

        November 01, 2020 at 2:23 pm

        Hi Tammy,

        I am so happy to hear you enjoyed these cheesecakes. Be sure to check out my topping and decorating ideas for mini cheesecakes here - https://hungryhappenings.com/mini-cheesecakes/. I think you will enjoy them.

        Reply
        • Elaine Crain says

          September 23, 2021 at 8:05 pm

          How many mini cheesecakes will this recipe make using mini cheesecake pan with removal bottom?

          Reply
          • Beth says

            September 23, 2021 at 10:31 pm

            Hi Elaine,

            I have not ever used one of those pans so I'm not exactly sure. I know they are typically smaller in diameter. I'd guess you'd get about 24 mini cheesecakes out of one of those pans, but that is only an estimate.

            Reply
            • Elaine Crain says

              September 23, 2021 at 11:33 pm

              Thank you!

              Reply
    4. Haley says

      October 29, 2020 at 9:49 pm

      The middle of my cheesecakes caved in 🙁 what did I do?

      Reply
      • Beth says

        October 29, 2020 at 10:10 pm

        Hi Haley,

        The cheesecakes will shrink slightly in the middle as they cool. That is pretty normal but they typically shrink more evenly. It’s possible your cheesecakes might have been slightly underdone or that the edges baked a little more quickly and firmed up much more than the centers. If you used a dark non-stick pan or your oven is slightly hot (some ovens run 10-20 degrees hotter than your settings) it is possible that the edges of the cheesecake baked a bit too quickly. If you don’t have a thermometer in your oven to check the temperature, you might want to try lowering the set temperature by 10 degrees the next time you make these cheesecakes. That might solve your problem.

        As long as they are baked all the way through, they will still taste delicious.

        Reply
    5. Andria says

      October 28, 2020 at 2:11 pm

      Can I freeze these for a few days before serving. I don’t want to do anything on Halloween so I was hoping to make them a few day’s in advance.

      Reply
      • Beth says

        October 28, 2020 at 4:01 pm

        Yes, you can definitely freeze these. They don't take too long to thaw so I usually just set them out 30 minutes before serving and they are soft and delicious. Enjoy and Happy Halloween!

        Reply
    6. email qna says

      October 02, 2018 at 12:36 am

      I love this idea! Thank you for sharing! What a perfect recipe for Halloween!

      Reply
    7. Kim Heimbuck says

      September 25, 2018 at 6:35 am

      The perfect way to serve a fabulous Halloween Treat! I love this idea, thanks!

      Reply
      • Beth says

        September 25, 2018 at 8:22 am

        Thanks Kim! I'm so glad you like these Jack Skellington Cheesecakes.

        Reply
    8. Sonia says

      September 23, 2018 at 1:57 am

      I want to make personalized cheesecakes

      Reply
      • Beth says

        September 23, 2018 at 8:25 am

        You can definitely do that. Just pipe each name onto the tops of the cheesecakes using the chocolate ganache.

        Reply
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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