Nightmare Before Christmas Cheesecakes

Looking for the perfect Halloween treat? Try these deliciously spooky Nightmare Before Christmas-inspired cheesecakes.

Are you looking for a spooky yet delicious treat to make this Halloween season? Look no further than these mini Nightmare Before Christmas Cheesecakes!

Whether you’re hosting a party or just want to indulge in something special this October, these cheesecakes will be the star of any gathering.

Taking inspiration from Tim Burton’s classic film, The Nightmare Before Christmas, we’re taking one of your favorite desserts and transforming it into something magical with ghoulishly fun decorations.

Believe us – your tastebuds won’t be able to resist!

Tips for the BEST Mini Cheesecakes

• Make sure you use room temperature ingredients for the filling.
• Your cream cheese especially needs to be warm enough that you can whip it until smooth, ensuring no lumps.
• If your cream cheese isn’t room temperature, place in warm water for a few minutes.
• Introducing too much air into the eggs could cause cracks in your cheesecake, so don’t over mix the batter once you have added the eggs.
• Mini cheesecakes aren’t as prone to cracking as the full sized thing so you can skip the water bath and long rest time in the oven.
• Avoid over-baking!
• Once cooled, be sure to chill the cheesecakes in the fridge for at least 4 hours or overnight.
• If your cheesecakes do crack, don’t panic. The frosting on top of the cheesecakes will hide any imperfections!

How to Store Mini Cheesecakes

Cheesecakes should be stored in an airtight container or wrapped tightly in plastic wrap and stored in the refrigerator for up to 4 days.

For longer storage, freeze the cheesecakes for up to 2 months in an airtight container or freezer bag. The best way to do this is to flash freeze the cheesecakes on a baking sheet for an hour. Then place the cheesecakes in your freezer bags, then back into the freezer.

Thaw overnight in the refrigerator before serving, and make sure you let it sit at room temperature for 15-30 minutes before enjoying – this will ensure the perfect texture!

Equipment Needed for Mini Cheesecakes

• 2 inch circle fondant cutter
• rolling pin
• 1 black edible marker
• 12 cavity muffin tin
• Mixing bowls

About the Ingredients for Mini Cheesecakes

Fondant – White fondant can be found at Michaels, Walmart, or Hobby Lobby.

Cornstarch – You can also use powdered sugar for rolling out the fondant.

Cookie crumbs – You want 2 cups of chocolate cookie crumbs. If you can’t get your hands on the crumbs, you can use about 30 oreos with the creme removed.

Sugar – Granulated sugar for both the cheesecake and the crust.

Butter – You can use unsalted or salted butter. I prefer the flavour that salted butter gives though.

Cream cheese – Full fat cream cheese is best here. Bring it to room temperature prior to starting.

Sour cream – Full fat sour cream, brought to room temperature. It gives the cheesecake filling a luxurious creaminess.

Vanilla – Pure vanilla extract will always give you the best results, but you can always use artificial instead if that is what you have on hand.

Salt – Balances out all the flavours.

Eggs – The eggs should also be brought to room temperature before starting to ensure a nice smooth batter.

Food colouring – Gel food colouring is best. Do not use liquid food colouring.

Looking for More 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 Nightmare Before Christmas Cheesecakes

Yields: 12 Mini Cheesecakes | Prep time: 25 Minutes | Cook time: 40 Minutes | Chill time: 8 Hours

Ingredients:

For the Jack Fondant Piece:

• 4 oz white fondant
• Cornstarch

For the Crust:

• 2 cups oreo cookie crumbs
• 3 tablespoons sugar
• ½ cup butter, melted

For the Sally Cheesecake:

• 16 oz cream cheese, softened
• ⅔ cup granulated sugar
• ¼ cup sour cream
• 2 teaspoons pure vanilla extract
• 2 large eggs
• Teal, Pink, Neon Yellow and Black gel food colouring

For the Topping:

• Fresh whipped cream
• Halloween sprinkles

Directions:

Follow directions on the back of the package to roll out the fondant.

Cut out 12 circles and place onto a cookie sheet overnight to set.

Preheat oven to 325 degrees Fahrenheit, and line a muffin pan with the cupcake liners.

Using a medium bowl, whisk the oreo crumbs, sugar and melted butter until a wet sand-like
mixture forms.

Scoop 1 ½ tablespoons of chocolate cookie crust into the cupcake liners and press into an even bottom
using a flat bottom glass or measuring cup. (Image 1)

Bake the crust in the preheated oven for 5 minutes. Remove and allow to cool completely.

Preheat the oven to 350 degrees Fahrenheit.

Using a large bowl, beat the cream cheese and sugar until combined and smooth. Beat in the sour cream and vanilla until combined and smooth.

Add one egg at a time, beat until combined before adding the next.

Divide the batter into four bowls.

Starting with the yellow, add in 1 tablespoon of the cheesecake batter into the crust. (Image 2)

Add in 1 tablespoon of the pink batter on top of the yellow batter. Add in 1 tablespoon of the teal batter on top of the pink. Add in 1 teaspoon of the black batter on top. (Image 3)

Use a toothpick and swirl the batter together in each. (Image 4)

Place into the oven and bake for 25-35 minutes or until the center is set.

Remove and allow to cool on the counter until room temp before moving to the fridge to set overnight.

Next day, use the edible marker to draw jack skellingtons face on each fondant circle.

Just before serving, top with fresh whipped cream and halloween sprinkles and place a jack fondant piece in the center of the whipped cream.