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Sarah Slayton

Halloween Recipe: Mini Scream Cheesecakes

This article is written by a student writer from the Her Campus at Murray State chapter.

October is here so that means it is offically socially acceptable to celebrate Halloween all month. Despite it being 92 degrees outside I am keeping things spooky. What better way to celebrate spooky season than with a spooky dessert? I decided to make mini “scream” cheesecakes to kick off October. Here is how you can recreate these super yummy treats.

Step one: get your ingredients

This recipe is super simple. You only need 6 ingredients to make it!

Cheesecake filling: 1. Heavy whipping cream- 1.7 cups

2. Cream cheese- 400 grams

3. Vanilla extract- 2 to 3 teaspoons

4. Powdered sugar- 1/2 cup

Other ingredients:

1. Keebler pre-made mini Graham cracker pie crusts- 12 crusts

2. Mini semi-sweet chocolate chips- About 1/2 cup

Step Two: prep your ingredients
  • Place heavy whipping cream into mixing bowl. Wisk until thick and smooth.
  • Add in cream cheese. Mix until smooth.
  • Add in powered sugar and vanilla extract. Mix until smooth.
  • Place mini crusts along plate or tray.
  • Place mini chocolate chips in the bottom of each crust.
  • Spoon in cheesecake filling to the top of crust evenly.
  • Place the rest of the cheesecake filling into icing piping bag and squeeze on top of each pie into “ghost” shape.
  • Place two mini chocolate chips as “eyes” for your “ghost.”
Step Three: chill and serve

After you have everything put together, place your spooky treat into the fridge to set. Take out when ready to enjoy.



Sarah Burden

Murray State '20

Sarah Burden is a senior at Murray State University. She is a PR major and minoring in Journalism. She is a member of Alpha Sigma Alpha and loves her ladybugs. In her free time she enjoys experimenting with makeup, drinking coffee, posting on social media and spending time with her bird. You can find her on Instagram and Twitter @sarahburden__