Vampire Cheesecake Bites

Vegetarian
Vampire Cheesecake Bites
135 min.
16
220kcal

Suggestions


Get ready to sink your teeth into a spooktacular treat with these Vampire Cheesecake Bites! Perfect for Halloween parties, themed gatherings, or simply to satisfy your sweet tooth, these delightful mini cheesecakes are sure to impress your guests. With a creamy, rich filling and a buttery graham cracker crust, each bite is a heavenly experience that combines the classic flavors of cheesecake with a fun, festive twist.

What makes these cheesecake bites truly unique is their eerie presentation. After baking, a simple poke with a straw creates the perfect "fang marks" on top, which you can fill with luscious raspberry preserves. The vibrant red color adds a playful yet spooky touch, making these treats not only delicious but also visually captivating. Plus, they are vegetarian-friendly, so everyone can indulge in this delightful dessert.

With a total preparation and baking time of just 135 minutes, you can whip up a batch of 16 servings that are sure to be the highlight of any dessert table. Each bite is approximately 220 calories, making them a guilt-free indulgence. So gather your ingredients, preheat your oven, and let’s create a dessert that will have everyone howling for more!

Ingredients

  • cup graham cracker crumbs 
  • 0.8 cup sugar 
  • 0.3 cup butter melted
  • 16 oz cream cheese softened
  • teaspoons vanilla 
  • teaspoon lemon zest grated
  •  eggs 
  • 0.3 cup raspberry jam 

Equipment

  • bowl
  • oven
  • hand mixer
  • ziploc bags
  • muffin liners
  • drinking straws

Directions

  1. Heat oven to 350°F.
  2. 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.
  3. In large bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth.
  4. Add vanilla, lemon peel and eggs; beat until smooth. Spoon filling evenly over crusts.
  5. Bake 20 to 25 minutes or until set.
  6. Remove from pans to cooling racks; cool 30 minutes.
  7. With straw, poke 2 holes in top of each cheesecake. Spoon preserves into small resealable food-storage plastic bag; seal bag.
  8. 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 Facts

Calories220kcal
Protein5.79%
Fat60.52%
Carbs33.69%

Properties

Glycemic Index
17.26
Glycemic Load
11.78
Inflammation Score
-3
Nutrition Score
2.7904347881027%

Nutrients percent of daily need

Calories:219.55kcal
10.98%
Fat:14.93g
22.97%
Saturated Fat:8.5g
53.11%
Carbohydrates:18.71g
6.24%
Net Carbohydrates:18.46g
6.71%
Sugar:14.31g
15.9%
Cholesterol:69.49mg
23.16%
Sodium:167.58mg
7.29%
Alcohol:0.17g
100%
Alcohol %:0.35%
100%
Protein:3.21g
6.42%
Vitamin A:543.53IU
10.87%
Selenium:5.18µg
7.4%
Vitamin B2:0.12mg
7.27%
Phosphorus:59.46mg
5.95%
Calcium:38.78mg
3.88%
Vitamin E:0.45mg
2.98%
Vitamin B5:0.29mg
2.95%
Zinc:0.36mg
2.4%
Folate:9.59µg
2.4%
Vitamin B12:0.14µg
2.4%
Iron:0.43mg
2.36%
Vitamin B6:0.04mg
1.84%
Potassium:64.45mg
1.84%
Magnesium:7.02mg
1.76%
Vitamin B1:0.02mg
1.53%
Vitamin B3:0.24mg
1.18%
Vitamin D:0.17µg
1.1%