Classic Halloween Graveyard Cheesecake Bites

Plate of Halloween Graveyard Cheesecake Bites next to a pumpkin and skulls.

5 from 5 votes

Classic Halloween Graveyard Cheesecake Bites

These Classic Halloween Graveyard Cheesecake Bites are a take on the most iconic spookiest time of the year----Halloween.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Keyword: baked, bites, cacao, cheesecake, chocolate, classic, dessert, easy, fall recipe, halloween, holiday, holidays, homemade, mini, plant-based, recipe, sweet, vegetarian

Servings: Cheesecake Bites

Calories: 178kcal

Author: Shanika

Ingredients

'DIRT-LIKE' CACAO GRAHAM CRACKER CRUST:

1 ½ cups Graham crackers, chopped (About 10 Graham Crackers)
2 Tbsps organic brown sugar
¼ teaspoon ground cinnamon
2 Tbsps Cacao powder (I use Navitas Organics)
4 Tbsps unsalted butter, melted

SPOOKY 'MIDNIGHT' CHEESECAKE + FILLING:

12 ozs. organic cream cheese, softened at room (That’s 1 ½ packs!; I use Organic Valley)
½ cup pure cane sugar
3 Tbsps organic all-purpose flour (I use Bob’s Red Mills)
2 tsps vanilla extract
2 large eggs, room temp. (I use Organic Valley)
3 Tbsps low-fat sour cream
2 tsps juice of a lemon
½ teaspoon Black gel food coloring
1 teaspoon Red gel food coloring

OTHER:

Black gel food coloring

US Customary - Metric

Instructions

'DIRT-LIKE' CACAO GRAHAM CRACKER CRUST:

Preheat oven to 325 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.
Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover of a little crunch!). Combine the Graham cracker, cacao powder, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Divide the mixture between the cupcake liners (about 2 Tbsps per cup) and press down into the bottoms with your fingers to ensure that it’s perfectly covering the bottom.
Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

SPOOKY 'MIDNIGHT' CHEESECAKE + FILLING:

In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and lemon juice and continue mixing.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth. Add in gel food colorings and continue mixing until well incorporated.
Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used. Using a toothpick (lightly dipped in black gel color), gently make swirls atop cheesecake batter. Repeat until all have been completed.
Bake the cheesecakes for 16 to 18 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.
Once fully cooled, serve with your favorite grooling Halloween decor and enjoy.
Bon Appetit!

Nutrition