Graveyard Mini Cheesecakes

Need to make a Halloween themed dessert? Look no further than these spooky graveyard mini cheesecakes – they are loaded with chocolate!

Need to make a Halloween themed dessert? Look no further than these spooky graveyard mini cheesecakes - they are loaded with chocolate!

Is there anything creepier than a Graveyard Mini Cheesecake?

These doctored up little treats are the perfect addition to your next Halloween party! With a ghoulish fondant bone hand reaching up from the depth of a ganache topped chocolate cheesecake, these mini cheesecakes are sure to be a hit with all of your guests!

So get in the Halloween spirit and whip up a batch of Graveyard Mini Cheesecakes today!

Need to make a Halloween themed dessert? Look no further than these spooky graveyard mini cheesecakes - they are loaded with chocolate!
Need to make a Halloween themed dessert? Look no further than these spooky graveyard mini cheesecakes - they are loaded with chocolate!

About the Ingredients for Graveyard Mini Cheesecakes

Fondant – If you don’t like fondant you can use candy melts or white chocolate instead.

Cornstarch – For dusting the fondant mold.

Vegetable shortening – To keep the fondant from sticking to your hands.

Chocolate crumbs – You can use oreo crumbs instead if you prefer.

Chocolate – For the filling and ganache semi sweet chocolate is the best choice as it strikes a good balance. You can use dark chocolate or milk chocolate if you prefer.

Cream cheese – Use room temperature cream cheese so that the batter doesn’t get chunky.

Sugar – Just regular granulated sugar.

Egg – Likewise, you will need your egg to be room temperature.

Vanilla – Pure vanilla extract will give you the best flavour but you can use artificial instead.

Sprinkles – You can use bone sprinkles as I did, but gummy worms are another great choice that fits the theme!

Kitchen Tools Every Home Cook Needs

About the Equipment Needed for Graveyard Cheesecakes

Looking for More Spooky Halloween Recipes?

Check out more of my favourite Halloween recipes!

This Halloween cupcake decorating tutorial will show you how to make devil horns for your own devil cupcakes. It’s easy, fun and delicious!

Need to make a Halloween themed dessert? Look no further than these spooky graveyard mini cheesecakes - they are loaded with chocolate!

How to Make Graveyard Mini Cheesecakes

Yields: 12 mini cheesecakes | Prep time: 20 minutes | Cook time 30 minutes

Ingredients:

For the Fondant skeleton hand:

  • 4 oz white fondant
  • ¼ Cup cornstarch
  • ¼ Cup vegetable shortening

For the Crust:

  • 1 ½ Cups chocolate graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • ¼ Cup unsalted butter, melted

For the Chocolate cheesecake filling:

  • 2 oz semi sweet chocolate
  • 12 oz cream cheese, softened
  • ¼ Cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

For the Topping:

  • 1 Cup semi sweet chocolate
  • ½ Cup heavy whipping cream
  • 2 Cups ground chocolate graham crackers
  • Bloody skulls and bones sprinkles

Directions:

To make the skeleton hand:

Using your hands, rub a teaspoon size amount of vegetable shortening onto your hands, this helps keep the fondant from sticking to your fingers.

Kneed your fondant until soft and pliable.

Pull off just enough fondant to fill your mold.

Dust your mold with cornstarch lightly, and turn over and tap it to dump out any excess.

Roll your fondant out into a ball, then press it into the largest part of the mold.

Press the fondant out to fill the entire mold so that all the fondant is flush with the edge of the mold.

Strip away excess fondant from the edges of the mold.

Push fondant in slightly from the edge of the mold to make it easier to remove from the mold.

Peel away the mold starting carefully from the fingers.

Allow the fondant to harden overnight, uncovered at room temperature.

Note: Fondant can be prepared up to a month in advance. Store hardened fondant in an airtight container at room temperature.

For the mini cheesecakes:

Preheat oven to 350 degrees Fahrenheit, and line a cupcake pan with white cupcake liners.

Using a large bowl, whisk together the chocolate graham cracker crumbs and sugar.

Gently mix in the melted butter until a sand-like mixture forms.

Spoon 1 tablespoon into each cupcake liner.

Using a flat bottomed cup, gently press down to make an even layer.

Bake the crusts in the oven for 5 minutes.

Remove and allow to cool completely.

Reduce the oven temperature to 250 degrees Fahrenheit.

Using a large bowl, beat the cream cheese and sugar until combined and smooth.

Beat in the egg until combined, then mix in the vanilla extract.

Spoon about 2 tablespoon of the cheesecake batter over the cooled crusts.

Gently tap the pan onto the counter to release any air bubbles in the batter.

Bake in the oven for 25 minutes, or until the centres are set.

Remove from the oven and allow to cool to room temperature before removing from pan and placing on a smaller cookie sheet to chill in the fridge for 3 to 4 hours.

Place the chocolate chips in a heat safe medium bowl.

Using a small pot, bring the heavy whipping cream to a simmer.

Pour the hot cream over the chocolate chips and allow to sit for 1 minute before whisking until smooth.

Spoon half of the chocolate ganache into a piping bag and set aside.

Remove the cheesecakes from the fridge and spread about 1-2 tablespoon of ganache on top of the cheesecakes.

Dip into the crushed chocolate graham cracker crumbs.

Pipe a thick dollop of ganache in the center of the cheesecake and coat completely in the crushed graham cracker.

Decorate with the fondant skull hand and sprinkles.

Enjoy

Graveyard Mini Cheesecakes
Yield: 12 Servings

Graveyard Mini Cheesecakes

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Need to make a Halloween themed dessert? Look no further than these spooky graveyard mini cheesecakes – they are loaded with chocolate!

Ingredients

For the Fondant skeleton hand:

  • 4 oz white fondant
  • ¼ Cup cornstarch
  • ¼ Cup vegetable shortening

For the Crust:

  • 1 ½ Cups chocolate graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • ¼ Cup unsalted butter, melted

For the Chocolate cheesecake filling:

  • 2 oz semi sweet chocolate
  • 12 oz cream cheese, softened
  • ¼ Cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

For the Topping:

  • 1 Cup semi sweet chocolate
  • ½ Cup heavy whipping cream
  • 2 Cups ground chocolate graham crackers
  • Bloody skulls and bones sprinkles

Instructions

To make the skeleton hand:

  1. Using your hands, rub a teaspoon size amount of vegetable shortening onto your hands, this helps keep the fondant from sticking to your fingers.
  2. Kneed your fondant until soft and pliable.
  3. Pull off just enough fondant to fill your mold.
  4. Dust your mold with cornstarch lightly, and turn over and tap it to dump out any excess.
  5. Roll your fondant out into a ball, then press it into the largest part of the mold.
  6. Press the fondant out to fill the entire mold so that all the fondant is flush with the edge of the mold.
  7. Strip away excess fondant from the edges of the mold.
  8. Push fondant in slightly from the edge of the mold to make it easier to remove from the mold.
  9. Peel away the mold starting carefully from the fingers.
  10. Allow the fondant to harden overnight, uncovered at room temperature.

For the mini cheesecakes:

  1. Preheat oven to 350 degrees Fahrenheit, and line a cupcake pan with white cupcake liners.
  2. Using a large bowl, whisk together the chocolate graham cracker crumbs and sugar.
  3. Gently mix in the melted butter until a sand-like mixture forms.
  4. Spoon 1 tablespoon into each cupcake liner.
  5. Using a flat bottomed cup, gently press down to make an even layer.
  6. Bake the crusts in the oven for 5 minutes.
  7. Remove and allow to cool completely.
  8. Reduce the oven temperature to 250 degrees Fahrenheit.
  9. Using a large bowl, beat the cream cheese and sugar until combined and smooth.
  10. Beat in the egg until combined, then mix in the vanilla extract.
  11. Spoon about 2 tablespoon of the cheesecake batter over the cooled crusts.
  12. Gently tap the pan onto the counter to release any air bubbles in the batter.
  13. Bake in the oven for 25 minutes, or until the centres are set.
  14. Remove from the oven and allow to cool to room temperature before removing from pan and placing on a smaller cookie sheet to chill in the fridge for 3 to 4 hours.
  15. Place the chocolate chips in a heat safe medium bowl.
  16. Using a small pot, bring the heavy whipping cream to a simmer.
  17. Pour the hot cream over the chocolate chips and allow to sit for 1 minute before whisking until smooth.
  18. Spoon half of the chocolate ganache into a piping bag and set aside.
  19. Remove the cheesecakes from the fridge and spread about 1-2 tablespoon of ganache on top of the cheesecakes.
  20. Dip into the crushed chocolate graham cracker crumbs.
  21. Pipe a thick dollop of ganache in the center of the cheesecake and coat completely in the crushed graham cracker.
  22. Decorate with the fondant skull hand and sprinkles.
  23. Enjoy

Notes

Fondant can be prepared up to a month in advance. Store hardened fondant in an airtight container at room temperature.

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Need to make a Halloween themed dessert? Look no further than these spooky graveyard mini cheesecakes – they are loaded with chocolate!

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