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 min
  • Total Time 2 hr 15 min
  • Servings 16

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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