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

Instructions

Preheat the oven to 325 degrees F. Line a 12 well muffin pan with paper liners and set aside.
Mix crushed Oreos, melted butter and salt in a bowl until well combined.
Evenly distribute the mixture in the lined muffin pans. Press the crumb mixture down to create the crust for the cheesecakes.
Bake the crusts for 5 minutes. Set aside to cool while you prepare the filling.
To make the filling, mix the cream cheese and sour cream with a stand or hand mixer on low speed until smooth and well combined.
Add the sugar, vanilla and salt and beat on low speed until well combined. Add eggs one at a time and beat on low until just combined.
Divide the batter evenly into three separate bowls. Add the purple food color to one of the bowls and mix until just combined. Repeat with the orange and green food color in the remaining two bowls.
Layer the colored batter onto the cooled crusts in one tablespoon increments. For example, one tablespoon of purple batter, topped with one tablespoon of orange batter, then one tablespoon of green batter. The order of the batter doesn’t matter here, you can get creative. Do this carefully so they do not mix, but if they do that is ok.
Bake the cheesecakes for 15-20 minutes or until the top of the cheesecakes are set. Allow the cheesecakes to cool in the pan for one hour at room temperature. After an hour remove the cheesecakes from the pan and transfer to the refrigerator for at least 3 hours, or overnight.
Once the cheesecakes have set, remove them from the paper wrappers and set aside while you prepare the chocolate whipped cream.
Combine heavy cream, powdered sugar, cocoa powder and salt in a large bowl and whip until stiff peaks form.
Transfer whipped cream to a piping bag fitted with a piping tip of your choice. Pipe a dollop of cream onto each cheesecake and decorate with sprinkles.
Chill the cheesecakes until you are ready to serve.

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.

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