Ingredients:

  • 1 cup (100g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 2 large eggs
  • 1 tbsp (15ml) lemon juice
  • 1 cup (240ml) heavy whipping cream
  • 2 tbsp (15g) powdered sugar
  • Mini chocolate chips (for eyes)

Instructions:

  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among lined muffin cups and press down firmly.
  3. In a separate bowl, beat softened cream cheese until smooth. Add sugar and vanilla extract; mix until combined. Incorporate eggs one at a time, mixing well after each addition. Stir in lemon juice until smooth.
  4. Pour filling over the crust in muffin cups, about 3/4 full. Bake for 20-25 minutes until edges are set but center is slightly jiggly. Remove from oven and let cool to room temperature.
  5. Refrigerate mini cheesecakes for at least 30 minutes before decorating.
  6. Whip heavy cream with powdered sugar until stiff peaks form. Transfer whipped cream to a piping bag and pipe ghost shapes on cooled mini cheesecakes. Add mini chocolate chips for eyes.
  7. Serve chilled and enjoy the ghostly fun!