Halloween Tiny Cheesecakes Recipe

These tiny cheesecakes are spectacularly delicious and fun to decorate!
  • Ready in: 3 hours
  • Prep time: 30 minutes
  • Chill/Cook time: 2 hours, 30 minutes
  • By:
  • Servings: 16

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  • 6 tablespoons butter, softened, sliced
  • 2 cups heavy whipping cream
  • Gel food coloring
  • Edible monster eye candy
  • White chocolate chips
  • Black decorator icing with decorating tip
  • Halloween sprinkles, optional

cooking methods

  • Bake


  1. Place oven rack in the middle position. Preheat oven to 350°F. In medium bowl, combine Crème Brûlée Bar Mix packet 1 and butter. Mix with a fork until small crumbles form. Press into each well of Silicone Bar Pan. Bake 12 minutes. Remove from oven. Let cool 10 minutes.
  2. Turn oven down to 300°F. When crust is cooled, in medium microwave-safe bowl, microwave cream on HIGH 2 minutes. Whisk in Crème Brûlée Bar Mix packet 2 until dissolved. Divide among 3 bowls. Use gel food coloring to color one bowl green, another orange and the third can be as-is. Divide among wells. Carefully and slowly pour over crust in pan. Bake 25 minutes or until center is slightly wobbly (but not liquid).
  3. Remove from oven and cool 30 minutes. Cover and refrigerate at least 2 hours.
  4. Decorate your white cheesecakes with melted white chocolate and monster eyes to create mummies. Use the monster eyes and black icing for a cute Frankenstein and use the black icing to make pumpkin faces.
Makes 16 servings.
Note: Use the gel food coloring to create any color Halloween monster you like!

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