Happy Halloween season (the best season of all)! I was attending a Halloween party and couldn't go empty handed. Someone at the party had an egg allergy, so I was on the hunt for an eggless, but yummy and spooky, Halloween dessert. After browsing Pinterest, I came across these cute little ghostie cheesecakes from a UK blog called Eats Amazing. I knew I had to try them.
I modified the recipe a bit and converted some of the measurements to US standard to make it a bit simpler. But overall, this recipe is great. No baking is required, and it's super easy to whip up! They take about 20-25 minutes all together between prep and making.
These are such a great party snack since they are small little bites of spooky deliciousness.
Here's What You Need:
Pack of 18 ready-made mini tartlet pastry cases
1/2 cup of heavy whipping cream
1 package of full fat cream cheese (8 oz)
1/4 cup powdered (confectioner's) sugar
1 tsp vanilla extract
a pinch of salt
1 1/2 cups dark chocolate chips (or more if desired)
1 piping bag (or freezer bag)
Here's What To Do:
Start by spreading the pastry cases across a plate or tray in a single layer.
Measure the heavy whipping cream into a large bowl and whisk on high until thick and smooth and until soft peaks form.
Whisk in the cream cheese, then add the powdered sugar, vanilla extract, and pinch of salt. Whisk together until well combined and smooth.
Spoon the cheesecake mixture into a piping bag with a large plain round icing nozzle (or you can snip the corner off of a freezer bag).
Drop a few chocolate chips into each pastry case (about 4-5), and leave the rest for the eyes (you most likely will have some chocolate chips leftover).
Pipe the mixture into the pastry cases (over the chocolate chips). It should naturally form little ghost shapes.
Add two chocolate chips to each ghost to make the eyes.
Place the cheesecake bites into the fridge for an hour or so to set before serving. Enjoy and Happy Halloween!
You can buy another package of pastry cases in case you have leftover filling. If you can't find pastry cases, you can also make them with sugar cookie dough but using a mini muffin pan and using the sugar cookie dough as a crust! Or, you can use the graham cracker crust from our Caramel Apple Crisp Bites.
These are best enjoyed the day they're made or the following day, but they will stay fresh in the fridge for 1-2 days.