Bloody Eyeball Cheesecakes
Bloody Eyeball Cheesecakes put the trick in a very delicious treat of white chocolate cheesecakes with an Oreo crust and raspberry topping.
Servings 15
Calories 206kcal
Ingredients
- 15 OREO cookies
- 2 8 oz pkgs cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 4 oz white chocolate melted
- raspberry sauce I used canned raspberry pie filling
- 15 large candy eyes
Instructions
- Preheat oven to 350 degrees.
- Line cupcake tins with 15 liners.
- Place one OREO cookie in the bottom of each liner.
- Place the cream cheese and sugar in a large bowl. Use a hand mixer to beat the cream cheese and sugar together until fluffy.
- Add the eggs, vanilla and melted white chocolate. Beat again until well combined.
- Use a large scoop to place about 1/4 cup of cheesecake batter into each cupcake liner.
- Bake 17 - 20 minutes, or until cheescakes are puffed up and still have a little "jiggle" in the center, rotating the pans halfway through baking time.
- Allow the cheesecakes to chill in the refrigerator overnight.
- When ready to serve, top each cheesecake with raspberry sauce (blood) and a candy eye.
Nutrition
Calories: 206kcal