We love cheesecake, and making mini versions is super easy and quick! These tasty cakes can be decorated for any occasion, but today we are dressing them up for Halloween.
If you’re pressed for time, you can bake these cheesecakes ahead of time and freeze, then thaw and finish with the icing and decorating when you are going to serve them.
Directions
- Preheat oven to 350°F. Line a muffin tin with 12 paper liners.
- For the crust: In medium bowl, combine Farm Boy™ Ginger Cookie Chips crumbs and melted butter. Stir to combine and divide mixture amongst 12 muffin cups. Press down on crumbs with the back of a spoon and bake for 5 minutes.
- Let cool.
- For the filling: In mixer bowl, beat Farm Boy™ Cream Cheese and sugar until smooth, about 2-3 minutes.
- Add pumpkin puree and beat until smooth.
- Scrape down sides of mixing bowl, then add vanilla and eggs and beat until smooth.
- Add Farm Boy™ Organic Ground Cinnamon, Farm Boy™ Organic Ground Ginger, Farm Boy™ Ground Nutmeg, and salt and beat until combined, about 1 minute longer.
- Divide cheesecake batter amongst muffin cups, filling about 3/4 of the way. Smooth tops by gently tapping muffin tin on counter a few times.
- Bake for 14-15 minutes, until cheesecakes are slightly jiggly in the centre. Remove from oven and let cool completely.
- For the icing: In a medium bowl, whip cream, icing sugar, and Farm Boy™ Maple Sugar until stiff peaks form, about 4-6 minutes.
- Decorate muffins with whipping cream and garnish with Halloween candies.
Ingredients
- Crust
- 22 Farm Boy™ Ginger Cookie Chips processed into crumbs (you need 1 cup)
- 1/4 cup unsalted butter melted
- Filling
- 250 g Farm Boy™ Cream Cheese room temperature
- 1/3 cup packed light brown sugar
- 1 cup pure pumpkin puree
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp Farm Boy™ Organic Ground Cinnamon
- 1 tsp Farm Boy™ Ground Ginger
- 1/8 tsp Farm Boy™ Ground Nutmeg
- 1/8 tsp salt
- Icing
- 1 cup whipping cream
- 1/4 cup icing sugar
- 1 Tbsp Farm Boy™ Pure Maple Sugar
- Halloween candies for decorating