Spooky Mini Halloween Cheesecakes (Print version)

Creamy mini cheesecakes with a dark cookie crust, Halloween-colored swirls, and spooky candy eye toppings.

# Ingredients:

For the crust

01 - 18 Oreo cookies (about 8 oz / 225 g)
02 - 3 tablespoons unsalted butter, melted

For the filling

03 - 16 oz (450 g) cream cheese, softened
04 - 1/2 cup (100 g) granulated sugar
05 - 2 large eggs, room temperature
06 - 1 teaspoon vanilla extract
07 - 1/4 cup (60 g) sour cream
08 - 1 tablespoon all-purpose flour
09 - 1/4 teaspoon kosher salt
10 - Orange gel food coloring
11 - Black or purple gel food coloring

For the topping

12 - 1/2 cup (120 ml) heavy cream
13 - 2 tablespoons powdered sugar
14 - Candy eyes, for decorating
15 - 1 oz (30 g) dark chocolate, melted (optional)

# Instructions:

01 - Blitz the Oreos into fine crumbs in a food processor or place them in a bag and crush with a rolling pin. Mix with melted butter until evenly coated. Divide about 1 tablespoon of the mixture into each paper muffin liner and press firmly with the back of a spoon or a small glass.
02 - In a large bowl, beat the softened cream cheese and sugar on medium speed until completely smooth, scraping down the sides as needed. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla, sour cream, flour, and salt. Mix just until combined; do not overbeat.
03 - Divide the batter evenly between two bowls. Add orange gel coloring to one bowl and black or purple gel coloring to the other, mixing until no streaks remain. Start with a tiny amount and add more until you reach the desired shade.
04 - Place alternating spoonfuls of orange and black batter into each prepared crust. Drag a toothpick or wooden skewer through the batter in a loose figure-eight motion to create a swirl. Stop after three or four passes so the colors stay distinct.
05 - Bake at 325°F (165°C) until the edges are set and the centers still jiggle slightly when tapped, about 15 to 18 minutes. The tops should look matte, not wet.
06 - Cool the cheesecakes in the muffin tin on a wire rack for 20 minutes at room temperature, then transfer the entire tin to the refrigerator. Chill for at least 2 hours or until completely firm.
07 - Whip the heavy cream and powdered sugar until stiff peaks form. Pipe or dollop onto each cheesecake. Decorate with candy eyes and a drizzle of melted dark chocolate if desired. Serve cold.

# Good to know:

01 - Best served cold within 3 days of baking.
02 - Decorate just before serving for the freshest look.

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