Halloween Candy Mini Cheesecakes

I am posting this as a public service to those of you with leftover Halloween candy.

Sometimes you end up with leftover Halloween candy. You could just eat the candy- or you can transform it into a dessert.

The idea I came up with was mini cheesecakes. I’ve made them before, so I used my recipe, and just folded in crushed candy bars. Once the cheesecakes cool they deflate a little, so I also added some crushed candy bars to the top to make them look nice.

Only change from the original recipe was a slight decrease in sugar, to compensate for the extra sweetness of the candy. I went down to 1/3 cup of sugar. I think 1/4 cup would also have been enough.

I am sure a lot of different candy bars would work. I used a small food processor to really crush up the candy bars. I made 2 batches, one with cookies and cream candy bars and the other with Kit Kat bars.

Since the candy will keep, you could use the candy in a Thanksgiving dessert. Of course, the candy might not last until Thanksgiving.

Halloween Candy Mini Cheesecakes

12 vanilla wafers
2 (8 oz.) cream cheese, softened
1/3 c. sugar
2 t. vanilla
2 eggs

2/3 c. crushed candy bars plus 1/4 c. crushed candy bar, for topping

Line 12 muffin tins with paper liners. Place 1 wafer in each. Beat together remaining ingredients (except candy)  for 1 minute with an electric mixer. Fold in candy. Divide this mixture in the muffin tins, filling each 3/4 full. Bake 25 minutes at 325 degrees. Cool and decorate with extra crushed candy. Makes 12. These can be frozen.