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ghost cheesecakes on little plastic plates on a blue and pink watercolor background.
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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
  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.
Recipe Notes

You can freeze these cheesecake ghosts for up to 3 months.