Bloody Eyeball Cheesecakes
Delicious mini cheesecakes with a spooky twist, featuring a creamy filling, raspberry sauce, and candy eyes!
Equipment
- Cupcake tin
- Mixing Bowl
- Hand mixer
- Spoon
- Liners
Ingredients
- 15 OREO cookies for crust
- 2 packages cream cheese 8 oz each, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 oz white chocolate melted
- raspberry sauce or canned raspberry pie filling
- 15 large candy eyes for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake tin with 15 liners and place one OREO cookie in each liner.
- In a mixing bowl, beat softened cream cheese and sugar until fluffy.
- Add eggs, vanilla extract, and melted white chocolate. Mix until smooth.
- Pour about 1/4 cup of the cheesecake batter into each liner over the OREO cookie.
- Bake for 17-20 minutes until puffed and slightly jiggly in the center.
- Allow to cool at room temperature, then chill in the fridge overnight.
- Before serving, drizzle raspberry sauce on top and place a candy eye on each cheesecake.
- Serve and enjoy your spooky treats!
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Notes
Store in an airtight container in the fridge for up to a week; freeze plain cheesecakes for longer storage.