Cursed Crypt Cheesecakes

Mini chocolate cheesecakes, covered with crumbled cookies to resemble dirt, with a fondant skeletal hand poking out of the top and skull and bone shaped sprinkles. Halloween decor is in the background.

Cursed Crypt Cheesecakes are the ultimate spooky dessert for Halloween! These mini cheesecakes will impress your guests and add a touch of eerie fun to any party! Make these a day or two before serving as time needs to be allowed for fondant to dry and the cheesecakes to set.

Course Dessert

Cuisine Halloween

Prep Time 30

Cook Time 30

Servings

Calories 469kcal

Author Michelle Ordever

Equipment

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

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

*You can choose to leave the cheesecakes in their liner or remove them.

Nutrition