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.
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.
Mini Cheesecakes
Mini Cheesecakes with Raspberries
These miniature cheesecakes are a wonderful dessert. The recipe just makes 6, so you can make cheesecake anytime. No need for a party or special occasion. Also, no need for a springform pan. These are baked in muffin tins.
The recipe is very simple. The little cheesecakes are baked in less than half and hour. Once baked and cooled, you can top them with all sorts of fruits, jams, chocolate sauce or whipped cream.
I used some raspberries for this batch. The creamy filling works so well with the tart/sweet berries. I brushed a little raspberry jam over the top, but you could also sprinkle the berries with a little sugar, if you prefer.
You can use a mix of berries and seasonal fruit. Raspberries and blueberries would make a great combination. I like fresh peaches with berries, too. They bake quickly and can be frozen. I freeze them plain, then top with fruit or jam when ready to serve.
Mini Cheesecakes
6 vanilla wafers
Filling
1 (8 oz.) pkg. Cream cheese, softened
1/4 c. sugar
1 t. vanilla
1 egg
Preheat oven to 350 degrees. Line 6 muffin tins with paper or foil liners and place a vanilla wafer in each cup. Beat the cream cheese with the sugar until well blended. Beat in vanilla, then egg. Spoon the cheese mixture into the muffin tins and bake for 20 minutes, or until set. They will be pretty full and will puff up while baking. They will also settle when cooling. Once cooled, arrange fruit on the top of each little cheesecake.Makes 6.
For the raspberry topping, I used about a cup of raspberries and 1/2 c. of raspberry jam. I placed a few berries on each cheesecake. Then I warmed the raspberry jam and brushed it gently over the tops. Chill before serving.
