Mini Ghost Cheesecake Cups (Print View)

Creamy mini cheesecakes with chocolate crust, playful white chocolate ghost topping, perfect for festive celebrations.

# Components:

→ Crust

01 - 12 chocolate sandwich cookies (such as Oreos), finely crushed
02 - 3 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 8 ounces cream cheese, softened
04 - 1/3 cup granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 2 tablespoons sour cream
08 - Pinch of salt

→ Decoration

09 - 4 ounces white chocolate, chopped
10 - 12 mini chocolate chips
11 - 6 regular chocolate chips, halved

# Directions:

01 - Preheat oven to 325°F (160°C). Line a 12-cup mini muffin tin with paper liners.
02 - Combine the crushed chocolate sandwich cookies and melted butter in a medium mixing bowl until evenly moistened. Distribute about 1 tablespoon of the mixture into each paper liner and press firmly to create an even base.
03 - Bake the crusts for 5 minutes in the preheated oven. Remove from oven and let cool slightly.
04 - In a large bowl, beat cream cheese and granulated sugar with an electric mixer until smooth. Add the egg, vanilla extract, sour cream, and pinch of salt, mixing just until combined.
05 - Divide the cheesecake filling evenly among the cooled crusts, using about 1 heaping tablespoon for each cup.
06 - Bake for 13 to 15 minutes, until centers are just set but still slightly jiggly.
07 - Allow cheesecakes to cool in the tin for 20 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 45 minutes.
08 - Place the white chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring between bursts, until completely smooth.
09 - Spoon or pipe a rounded dollop of melted white chocolate onto each cheesecake to create a ghost shape with a tapered end at the bottom.
10 - While the chocolate is still soft, gently press mini chocolate chips in for eyes and halved regular chips for mouths.
11 - Return cheesecakes to the refrigerator until chocolate decorations have set. Serve chilled.

# Expert Advice:

01 -
  • Festive and fun for Halloween parties
  • Quick to assemble and ready to eat with minimal effort
  • Uses common ingredients found in most kitchens
  • Great for making ahead and decorating with kids
02 -
  • Mini cheesecakes are perfectly portioned and freeze beautifully
  • Each bite includes a blend of creamy and crunchy texture
  • These are much faster to cool than a full-sized cheesecake and ideal for busy weeks
03 -
  • Soften cream cheese fully before mixing for a silky filling
  • Do not overbake—the centers should be just set and will firm further while chilling
  • Use room temperature ingredients for best texture and even baking

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