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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
Author
:
Beth 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)
⅔
cup
sugar
⅓
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
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.