Mini Halloween Cheesecakes

Close up square image of three stacked cheesecakes.

These vibrant Mini Halloween Cheesecakes are rich with cheesecake flavor and a tasty Oreo cookie crumble crust. A colorful treat for all your Halloween parties.

Prep Time20

Cook Time20

Chill Time4

Total Time4 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 337kcal

Author: Tornadough Alli

Ingredients

Crust:

1 ¼ cup Oreos crushed (about 15 Oreos)
2 tablespoons unsalted butter melted
¼ teaspoon kosher salt

Filling:

16 ounces cream cheese room temperature
½ cup sour cream room temperature
½ cup granulated sugar
1 ½ teaspoons vanilla extract
¼ teaspoon kosher salt
2 large eggs room temperature
2-3 drops purple gel food color
2-3 drops orange gel food color
2-3 drops green gel food color

Chocolate Whipped Cream:

½ cup heavy whipping cream
⅓ cup powdered sugar
1 tablespoon cocoa powder
Pinch of salt
Sprinkles to decorate

Notes

Feel free to add other toppings or trade out the flavors of things. Try different garnishes, sprinkles, candies, etc.
You can freeze these, see my tips above.
Make sure to grab the cream cheese blocks.
These mini cheesecakes need to set for at least 3 hours, but can also set for up to 24 hours. Because of this time needed to setup, you can make these ahead of time very easily.
Use a food processor to crush the Oreos and feel free to use whole cookies, no need to remove the cream filling.
Leave your mixer on low speed. Do not increase the speed or you'll introduce more air into the batter and that increases the risk of cracking the cheesecakes.
I used a Wilton 2D tip to pipe the chocolate whipped cream on top of the mini cheesecakes.

Nutrition