Vampire Cheesecake Bites

Vampire Cheesecake Bites

These mini cheesecakes are Halloween desserts that won't bite, but will have your guests digging their teeth into them!

Prep Time

20

Minutes

Total Time

2:15

Hrs:Mins

Makes

16

servings

1
cup graham cracker crumbs
3/4
cup sugar
1/3
cup butter, melted
2
packages (8 oz each) cream cheese, softened
2
teaspoons vanilla
1
teaspoon grated lemon peel
3
eggs
1/4
cup raspberry preserves
  1. Heat oven to 350°F. Place paper baking cup in each of 16 regular-size muffin cups. In small bowl, mix graham cracker crumbs, 1/4 cup of the sugar and the melted butter. Press 1 tablespoon mixture firmly in bottom of each muffin cup for crust.
  2. In large bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Add vanilla, lemon peel and eggs; beat until smooth. Spoon filling evenly over crusts.
  3. Bake 20 to 25 minutes or until set. Remove from pans to cooling racks; cool 30 minutes.
  4. With straw, poke 2 holes in top of each cheesecake. Spoon preserves into small resealable food-storage plastic bag; seal bag. Cut off bottom corner of bag; squeeze bag to pipe preserves into holes and on top of cheesecakes to look like fang marks. Refrigerate 1 hour or until chilled. Store covered in refrigerator.
Makes 16 servings (1 mini cheesecake)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • Total Fat 15g
      • (Saturated Fat 8g,),
    • Sodium 160mg;
    • Total Carbohydrate 18g
      • (Dietary Fiber 0g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1 Other Carbohydrate;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.