Eyeball Cheesecake Cups

How to Make Eyeball Cheesecake Cups

1. 1

   Step 1: Make the graham cracker crust

   Active 10 min

   Combine 1.5 cups graham cracker crumbs and 6 tbsp melted unsalted butter in a medium bowl until the mixture resembles wet sand. Spoon about 2 tablespoons of the crumb mixture into each of 12 small clear cups (or 12 standard silicone cupcake liners) and press lightly to form a firm base — this recipe makes 12 cheesecake cups. Set the prepared cups on a tray and refrigerate while you make the filling.

   For this step

   • 1 1/2 cupsgraham cracker crumbs
   • 6 tbspunsalted butter, melted
   
2. 2

   Step 2: Prepare the cheesecake filling

   Active 12 min

   Using a handheld mixer or stand mixer, beat 16 oz softened cream cheese on medium speed until smooth, about 1–2 minutes. Add 3/4 cup powdered sugar and 1 tsp vanilla extract and beat until combined, then in a separate chilled bowl whip 1 cup cold heavy whipping cream to soft peaks and gently fold it into the cream cheese mixture until smooth and airy.

   For this step

   • 16 ozcream cheese, softened
   • 3/4 cuppowdered sugar
   • 1 tspvanilla extract
   • 1 cupheavy whipping cream (cold)
   
3. 3

   Step 3: Assemble and chill the cups

   Active 8 min · Passive 120 min

   Divide the cheesecake filling evenly among the 12 prepared crusts (about 2–3 tablespoons per cup), smoothing the tops with the back of a spoon. Cover the tray loosely with plastic wrap and refrigerate for at least 2 hours (120 minutes) so the filling firms and flavors meld.
   
4. 4

   Step 4: Decorate as spooky eyeballs

   Active 5 min

   Warm 1/3 cup strawberry jam in a small microwave-safe bowl for 10–15 seconds and stir until pourable (or thin red gel with a little water). Spoon a small ring of warm jam on top of each chilled cheesecake to look like bloodshot veins, then place 1 candy eyeball in the center of each cup. Chill briefly if the jam softens the filling; serve chilled.

   For this step

   • 1/3 cupstrawberry jam or red gel icing
   • 12 piecescandy eyeballs
   

1. Combine 1.5 cups graham cracker crumbs and 6 tbsp melted unsalted butter in a medium bowl until the mixture resembles wet sand. Spoon about 2 tablespoons of the crumb mixture into each of 12 small clear cups (or 12 standard silicone cupcake liners) and press lightly to form a firm base — this recipe makes 12 cheesecake cups. Set the prepared cups on a tray and refrigerate while you make the filling.
2. Using a handheld mixer or stand mixer, beat 16 oz softened cream cheese on medium speed until smooth, about 1–2 minutes. Add 3/4 cup powdered sugar and 1 tsp vanilla extract and beat until combined, then in a separate chilled bowl whip 1 cup cold heavy whipping cream to soft peaks and gently fold it into the cream cheese mixture until smooth and airy.
3. Divide the cheesecake filling evenly among the 12 prepared crusts (about 2–3 tablespoons per cup), smoothing the tops with the back of a spoon. Cover the tray loosely with plastic wrap and refrigerate for at least 2 hours (120 minutes) so the filling firms and flavors meld.
4. Warm 1/3 cup strawberry jam in a small microwave-safe bowl for 10–15 seconds and stir until pourable (or thin red gel with a little water). Spoon a small ring of warm jam on top of each chilled cheesecake to look like bloodshot veins, then place 1 candy eyeball in the center of each cup. Chill briefly if the jam softens the filling; serve chilled.