Spook Up Halloween with Mini Cursed Crypt Cheesecakes!
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Get ready to wow your guests with these Cursed Crypt Cheesecakes!
Whether you’re hosting a Halloween party or just want to indulge in a haunted dessert at home, these mini cheesecakes are a crowd-pleaser.
With chocolate cheesecake and creepy fondant skull hands, these desserts are the perfect addition to any Halloween gathering. Not only are they delicious, but they also look impressively spooky!
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Where is the Recipe Card?
The printable recipe card is toward the end of this post. We recommend reading through the blog post for tips, substitutions, and serving suggestions.
Cursed Crypt Cheesecakes Recipe:
Number of Servings: 12
Prep Time: 30 minutes | Cook Time: 30 minutes | Chill Time: 12-24 hours
Total Time: 60 minutes
What Are Cursed Crypt Cheesecakes?
Cursed Crypt Cheesecakes are a fun, Halloween-themed dessert and a delicious alternative to Halloween Cupcakes.
These cheesecakes are layered with chocolatey goodness, from the chocolate crust and filling to a rich chocolate ganache on top with crumbled cookie “dirt.”
The little baked cheesecakes become the crypt for fondant skeleton hands to reach out of, and the skull and bone sprinkles complete the creepy dessert!
Serve Cursed Crypt Cheesecakes at Halloween Parties, themed dinners, or even just as a yummy treat with coffee during the spooky season.
Check out our annual series, Crafty October, for more awesome Halloween ideas!
Ingredients for Cursed Crypt Cheesecakes
The ingredients and tools for this recipe are conveniently linked to online retailers such as Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card at the bottom of this post.
- Wilton White Fondant—Use this to create the skeleton hand toppers! It is available in 4.4-oz packages, which are just the right size for these cheesecakes, but you can use any brand you like.
- Cornstarch—Also known as Cornflour. For dusting the silicone mold.
- Chocolate Graham Cracker Crumbs—For the cheesecake base, “dirt” is also created to cover the cursed crust cheesecakes.
- If you can’t source these, substitute for other chocolate cookies, such as Oreos (remove the white filling before crumbling).
- White Sugar—Sweetens both the crust and the cheesecake batter.
- Unsalted Butter—Melted and used to bind the crumbs for the cheesecake bases.
- Chocolate Chips—These are used in the filling and ganache topping. You can use semi-sweet, plain, or milk chocolate chips.
- Cream Cheese—The star of the cheesecake filling!
- Large Egg—Helps set the cheesecake batter as it bakes.
- Vanilla Extract—Always buy good vanilla; it makes a flavor difference!
- Heavy Cream—Also known as Double Cream. Used to create the smooth, rich ganache.
- Skull and Bone Sprinkles—An optional addition to the Crypt Cheesecakes!
The complete list of ingredients with measurements is on the recipe card at the end of this post. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Kitchen Tools
In addition to standard baking equipment—Mixer (standing or handheld), Rubber Spatula, Cupcake Liners, Cupcake Pan, and Wire Cooling Rack—you will also need:
- Silicone Skeleton Hand Mold—The mold we used is approximately 2.2-inches wide.
- Fondant Dusting Brush—For brushing cornstarch into the silicone mold. You can also use an unused, clean, and dry paintbrush.
- Large Piping Bag—You can use disposable or reusable bags.
Recipe Tips
- Make the fondant skeleton hands a day or two in advance. They need time to dry out and harden.
- Remove the hands from the mold carefully to avoid damaging the delicate bones. However, if a digit or two should snap off, it’ll make them more…lifelike!?
- You could use white chocolate if you don’t want to make fondant hands.
- If you don’t want to do that either, use plastic skeleton hands instead—let your guests know these are not edible!
- For the best results, use room-temperature ingredients for a smoother cheesecake filling.
- You can leave the cheesecakes in their liner or remove them before decorating.
- Be careful to not overcook the cheesecakes. They should have a slight jiggle and will continue to set when chilling.
- The mini Halloween cheesecakes need several hours of chill time to set completely. Make them the day before serving.
- If the ganache is too thick, add a splash of hot cream. If it is too thin, let it cool for a minute before using it.
- Have fun with your decorations! You can add extra Halloween sprinkles, edible glitter, or even “bloody” raspberry sauce.
- Storing: Your Cursed Crypt Cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days. The fondant decorations may harden slightly, but the cheesecake will stay delicious.
- Freezing: To freeze, wrap each (undecorated)cheesecake in plastic wrap and place it in a freezer-safe bag or container. They can be frozen for up to 1 month. Thaw in the fridge overnight before decorating and serving.
Tips for Using Fondant
The skeleton hands are made with fondant (sugarpaste). Fondant decorations need time to dry before being used.
Allow up to 24 hours to make the pieces before making and decorating your cheesecakes.
If you have never worked with fondant, don’t panic—it is easy to use. Follow our tips, and you’ll be just fine!
- When making desserts with fondant decorations, we like to make them a few days ahead, allowing for stress-free drying. If the fondant hasn’t dried enough, the results can be disappointing.
- Line a cookie sheet(s) or tray(s) with parchment paper or a non-stick baking mat to place the fondant pieces on to dry.
- Dust your work surface with cornstarch (cornflour) or powdered sugar (icing sugar/confectioner’s sugar) so the fondant doesn’t stick. Think of it like using flour when rolling dough.
- Rub a little cornstarch into your hands and knead a handful of the fondant to make it more pliable before rolling, rather than using it straight from the package.
- Dust the silicone mold with cornstarch before pressing some fondant into the cavity and leveling off. Then, gently pop the molded piece out and leave it to dry.
- If the pieces have excess cornstarch, use a pastry brush to remove it. An unused, clean paintbrush will also work here.
- Alternatively, you can use a vodka spray. Pour some vodka into a mini spray bottle and gently mist the fondant wings. Vodka dries more quickly than water.
- Always make extra pieces—that way, if something breaks or you have another mishap, you have backups that you can use.
- Leave the cut fondant pieces to harden in a cool, dry place—do not put them in the fridge.
- The time it takes for the fondant to dry depends on its size and thickness and the humidity in your home. You must judge whether it will hold up as it should in your cupcakes.
- Clearing up after using fondant can sometimes be a bit sticky. Use hot, soapy water to clean your surfaces. For easier cleanup, use a fondant rolling mat.
- Always cover fondant when making decorations to prevent it from drying out. When you’ve finished, wrap any remaining fondant very well. Double-wrap it in plastic wrap and place it in an airtight container. This keeps it fresh, and you can use it for future decorating.
Cursed Crypt Cheesecakes Recipe Card
The printable recipe card is below—please leave a star rating and quick review to share your experience with others!
Cursed Crypt Cheesecakes
Ingredients
For the Fondant Skeleton Hands
- 4 oz white fondant
- ¼ cup cornstarch (cornflour) for dusting
For the Crust
- 1½ cups chocolate graham cracker crumbs
- 2 Tbsp white sugar
- ½ cup unsalted butter melted
For the Filling
- 2 oz chocolate chips semi-sweet, plain, or milk
- 12 oz cream cheese softened
- ½ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
For the Ganache
- 1 cup chocolate chips semi-sweet, plain, or milk
- ½ cup heavy cream (double cream)
For Decoration
- 2 cups chocolate graham cracker crumbs
- Skull and bone sprinkles
SUGGESTED PRODUCTS
- 1 Cupcake Pan (12-Cup)
- 12 Cupcake Liners (Black)
Instructions
To Make the Skeleton Hands
- Line a cookie sheet or tray with parchment paper or a non-stick baking mat and set it aside.
- Dust your work surface, hands, and tools with cornstarch, just like you would flour when working with dough. Then, use a dusting brush or a clean, dry, unused paintbrush to lightly coat the skeleton hand mold with cornstarch.
- Pinch off 1 tablespoon of white fondant and knead it to make it pliable. Press the fondant into the mold cavity. Remove excess fondant with a small spatula to get an even edge. Place the mold in the freezer for 2-3 minutes.
- Carefully remove the fondant skeleton hand from the mold, then place it onto the prepared cookie sheet. Repeat to make 12 hands in total. TIP! Always make extra fondant decorations as a backup.
- Leave the fondant skeleton hands to air-dry in a cool, dry place (not the fridge) overnight or for 24 hours if possible.
To Make the Crusts
- Preheat the oven to 350°F/180°C/Gas 4. Line a cupcake pan with black cupcake liners and set it aside.
- Place the graham cracker crumbs, sugar, and melted butter into a large mixing bowl. Mix to create a sandlike texture.
- Place one heaping tablespoon of the crust mixture into each cupcake liner. Use a small glass to press the mixture down well.
- Place the crusts in the preheated oven for 5 minutes, then remove them to cool in the pan while you make the cheesecake filling. Reduce the oven temperature to 325°F/170°C/Gas 3.
To Make the Filling
- Melt the chocolate chips (in short bursts in the microwave, stirring in between, or in a double-boiler) and set aside to cool while making the filling.
- Using an electric standing or handheld mixer, beat the cream cheese and sugar in a mixing bowl for 2-3 minutes until it becomes creamy. Scrape down the sides and bottom of the bowl. Beat in the egg and vanilla until incorporated.
- Add the cooled, melted chocolate and mix to combine.
- Divide the filling between the 12 cooled crusts—approximately 2 tablespoons each.
- Gently tap the pan to remove any air bubbles, then place in the reduced-temperature oven to bake for 20-25 minutes or until the cheesecakes are set. Be careful not to overcook them; they should jiggle a little and will continue to set when cooling.
- Allow the cheesecakes to cool completely in the pan on a wire cooling rack before transferring to the refrigerator to chill overnight.
To Make the Ganache
- Place the chocolate chips into a medium bowl and set it aside.
- Pour the heavy cream into a small pan and place over medium-low heat until simmering.
- Pour the hot cream over the chocolate chips and leave to sit for 1 minute before whisking until smooth.
- Transfer half of the ganache to a disposable piping bag and set it aside.
- Remove the chilled cheesecakes from the refrigerator* and spread the remaining chocolate ganache over the top of each one.
To Decorate the Cheesecakes
- Cover each ganache-covered cheesecake with the chocolate graham cracker crumbs.
- Pipe a dollop of ganache on top of each cheesecake and cover with cracker crumbs.
- Insert a fondant skeleton hand into each cheesecake and add skull and bone sprinkles.
- Serve chilled. Enjoy, and Happy Halloween!
Notes
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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Dinner Menu Suggestions
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Jalapeño Popper Mummies
- Soup: Roasted Fennel & Tomato Soup
- Salad: Roasted Pear and Blue Cheese Salad With Balsamic Glaze
- Main Dish: Chicken Parmesan with Spaghetti
- Side Dish: Cheesy Garlic Bread
- Beverage: Grim Reaper Margarita