Don't be afraid of the dark [chocolate]. [Photograph: María del Mar Sacasa]
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Trick-or-treats are just a few days away: orange and yellow striped candy corn, mini-Snickers bars, and chewing gum-filled suckers. Halloween is the season opener for the rest of the year's holidays, so I say, let's get the party started.
Bowls of individually wrapped bite-size chocolates are perfect single-serve holiday treats, so when it came to putting together this week's post, I thought it fitting to make a recipe that could be eaten out of hand. These chocolate cheesecakes are baked in paper liners in a standard 12-cup muffin tin. The crust is made of vanilla wafer crumbs and butter, quickly and evenly pressed into the cups with the back of a 1/4-cup measuring cup. Once parbaked, the crusts are topped with a creamy cheesecake filling made rich and velvety with melted bittersweet chocolate.
These mini-cheesecakes are perfect party food anytime of year, but for a season-appropriate topping, decorate them with white chocolate icing in a spider web design or any other spooky decoration that may strike your fancy.
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