Millionaires Cookie Cups

Millionaires Cookie Cups

Okay, confession time, I’ve become a bit obsessed with cookie cups. I know they are pretty old school now, but I just love how easy they are to make and I honestly believe they are making a come back. I mean who doesn’t love a cookie shaped like a cup, and filled with deliciousness!?

A few weeks ago I shared my Strawberry Cheesecake Cookie Cups (also a must try recipe) and now we have these seriously indulgent Millionaires Cookie Cups. I’ve decorated them with Cake Angels Salted Caramel & Brownie Fudge Posh Toppers which were kindly sent to me as a gift.

Reasons to love these Millionaires Cookie Cups

  • The cookies cups are soft and chewy
  • They’re filled with cheat’s caramel (more on this below) and a layer of creamy cheesecake
  • Quick and easy recipe perfect for beginners
  • Perfect for picnics, BBQ’s or a quick and easy dessert
Millionaires Cookie Cups

Imagine the same delicious flavour and texture as a soft baked cookie, but moulded into the shape of a “cup”. The cups can then be filled with different mixtures or sauces. These Millionaires Cookie Cups are filled with caramel, cheesecake and melted chocolate. Yum!

Making cookie cups couldn’t be easier, but there are a few tips I’ve learnt along the way that are worth sharing with you:

Tip 1: Make sure you have the right equipment
You will need a cupcake or muffin baking tray that has a least 9 holes (this recipe will make 9 cookie cups). Here is a link to the exact cupcake tray I used, it’s rose gold and super cute 😊
You will also need a round flat-bottomed small jar, or a teaspoon – you’ll use this to press down the middle of each cookie and create a cup shape.

Tip 2: It’s best to under-bake the cookies
The cookies are baked first then shaped into cups, which is why it’s important that the middle of the cookies are still soft and under-baked. I’ve recommended a baking time of 14-16 minutes at 170°C (fan oven). The outside edge of the cookies should be firm and golden in colour, but the middle should still look pale and really soft.

Tip 3: Shape the cookies whilst they’re warm
As soon as the cookies are out of the oven, grab your small jar or teaspoon and firmly press down the middle of each cookie. You will need to create a hole that’s roughly 3-4cm deep, so that there is enough room to fill the cookie cups. Don’t worry if they look raw and under-baked in the middle, as the cookie cups cool down they will firm up and set properly.

Tip 4: Remove the cookie cups when cool
The best way to do this is to first leave the cookie cups to cool completely in the baking tin, this will most likely take an hour. Then run a sharp knife around the edge and gently pop them out.

Cookie cups

What is cheat’s caramel?

I’m not ashamed to admit that I used shop-bought Carnation Caramel for this recipe, because sometimes you just need to cut corners and after all these years I still struggle to make caramel from scratch 😅 With Carnation Caramel you just crack open the tin, give it a really good stir and spoon it into the cookie cups. Simple!

Quick-method cheesecake filling

There’s no chilling, setting or baking required for the cheesecake filling. It’s simple, quick and can be enjoyed straight away. I call it my “quick-method” cheesecake 😊

You’ll only need 4 ingredients to make it:

  • Full-fat cream cheese (my favourite brand is Philadelphia) – pleaseeeee do not swap this for a reduced or low fat version, as the consistency will be too thin.
  • Icing sugar – sift it first to remove any lumps
  • Double Cream
  • Vanilla extract – I love the delicate flavour vanilla adds to the cheesecake

To make the cheesecake filling, first whisk the cream cheese and icing sugar together until smooth. Then add the double cream and vanilla extract, and whisk on high speed until the mixture is thick. Test the consistency by holding the whisk in the air, the mixture should stay put and not fall off.

Cookie cups with caramel

How to store your Millionaires Cookie Cups

Place your Millionaires Cookie Cups in an airtight container and pop them in the fridge. They will keep fresh for up to 2-3 days.

Can they be frozen? Yes absolutely! Wrap in clingfilm and then again in foil, place in the freezer and enjoy within 1 month. To defrost the cookie cups, take them out of the freezer and leave them in the fridge overnight.

Millionaires cheesecake


Millionaires Cookie Cups

Step aside millionaires shortbread, and say hello to these epic Millionaires Cookie Cups. Each soft and chewy cookie cup is filled with layers of caramel, cheesecake and melted chocolate – now this is a recipe you HAVE to try!
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine Baking
Servings 9

Ingredients
  

Cookie cups

  • 140 g Unsalted butter  soft at room temperature
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg at room temperature
  • 250 g Self-raising flour
  • Pinch of Salt

Cheesecake filling

  • 150 g Full-fat Philadelphia Cream Cheese cold from the fridge
  • 100 g Icing Sugar
  • 75 ml Double cream
  • 1 tsp  Vanilla extract

Decoration

  • 9 tsp Carnation Caramel I bought a tin of Carnation Caramel (397g)
  • 50 g Milk chocolate

Instructions
 

Start by making the cookie cups

  • Preheat the oven to 170°C (fan oven).
  • Lightly grease a cupcake or muffin tray with butter.
  • In a large bowl, beat the butter and two sugars together until creamy.
  • Mix in the egg and vanilla extract.
  • Fold in the flour and salt until the mixture comes together and forms a cookie dough.
  • Take 2 heaped tablespoons of cookie dough and roll it into a ball. Place in one of cupcake tray holes. Repeat this until all the cookie dough has been used up, you should get 9 cookies in total.
  • Bake for 14-16 minutes until golden around the edge, but the middle is still pale, soft and under-baked.
  • Remove from the oven and immediately use the base of a small jar (or the back of a teaspoon) to press down the middle of each cookie to create a well.
  • Leave to cool completely in the baking tin.

Make the cheesecake filling

  • Mix the cream cheese and icing sugar together until smooth.
  • Add the double cream and vanilla extract and whisk on high speed until the mixture is thick, smooth and holds its shape.

Fill the cookie cups

  • Fill the base of each cookie cup with a teaspoon of caramel.
  • Spoon the cheesecake mixture on top.
  • Break the milk chocolate up into a bowl and melt in the microwave until smooth. Spoon the melted chocolate on top of each cookie cup.
  • Place in the fridge to set for 30 minutes. Slice and serve!

Notes

Store your Millionaires Cookie Cups in an airtight container, in the fridge for 2-3 days. 
Keyword Butter, Caramel, Cookie dough, Milk chocolate, Vanilla extract

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Strawberry Cheesecake Cookie Cups

Strawberry Cheesecake Cookie Cups

These delicious Strawberry Cheesecake Cookie cups are my modern day twist on a classic cheesecake flavour. They just scream summer! This bake really does have it all in terms of texture and flavour. The cookie cups are crunchy on the outside and soft in the middle, the jam is sweet and sticky and the cheesecake filling is smooth and creamy. I decided to keep the decoration simple by placing a whole fresh strawberry on top, but if you fancy something even more special, try making a strawberry purée and drizzle it over the cheesecake.

Watch me bake these strawberry cheesecake cookie cups

Reasons to love Strawberry Cheesecake Cookie Cups

  • Soft and chewy cookie cups
  • Filled with a surprise jammy middle
  • Topped with smooth vanilla cheesecake
  • An easy recipe perfect for beginners
Strawberry Cheesecake Cookie Cups

Imagine the same delicious flavour and texture as a soft baked cookie, but moulded into the shape of a “cup”. The cups can then be filled with different mixtures or sauces. These strawberry cheesecake cookie cups are filled with jam and vanilla cheesecake. Yum!

Making cookie cups couldn’t be easier, but there are a few tips I’ve learnt along the way that are worth sharing with you:

Tip 1: Make sure you have the right equipment
You will need a cupcake or muffin baking tray that has a least 9 holes (this recipe will make 9 cookie cups). Here is a link to the exact cupcake tray I used, it’s rose gold and super cute 😊
You will also need a round flat-bottomed small jar, or a teaspoon – you’ll use this to press down the middle of each cookie and create a cup shape.

Tip 2: It’s best to under-bake the cookies
The cookies are baked first then shaped into cups, which is why it’s important that the middle of the cookies are still soft and under-baked. I’ve recommended a baking time of 14-16 minutes at 170°C (fan oven). The outside edge of the cookies should be firm and golden in colour, but the middle should still look pale and really soft.

Tip 3: Shape the cookies whilst they’re warm
As soon as the cookies are out of the oven, grab your small jar or teaspoon and firmly press down the middle of each cookie. You will need to create a hole that’s roughly 3-4cm deep, so that there is enough room to fill the cookie cups with jam and cheesecake. Don’t worry if the middle of the cookies look raw and under-baked, they will firm up and set properly as they cool down.

Tip 4: Remove the cookie cups when cool
The best way to do this is to first leave the cookie cups to cool completely in the baking tin, this will most likely take an hour. Then run a sharp knife around the edge and gently pop them out.

Cookie Cups

Quick-method cheesecake filling

There’s no chilling, setting or baking required for the cheesecake filling. It’s simple, quick and can be enjoyed straight away. I call it my “quick-method” cheesecake 😊

You’ll only need 4 ingredients to make it:

  • Full-fat cream cheese (my favourite brand is Philadelphia) – pleaseeeee do not swap this for a reduced or low fat version, as the consistency will be too thin.
  • Icing sugar – sift it first to remove any lumps
  • Double Cream
  • Vanilla extract – I love the delicate flavour vanilla adds to the cheesecake

To make the cheesecake filling, first whisk the cream cheese and icing sugar together until smooth. Then add the double cream and vanilla extract, and whisk on high speed until the mixture is thick. Test the consistency by holding the whisk in the air, the mixture should stay put and not fall off.

Strawberry Cheesecake Cookie Cups

How to store Strawberry Cheesecake Cookie Cups

Place your cookie cups in an airtight container and pop them in the fridge. They will keep fresh for up to 2-3 days.

Can these strawberry cheesecake cookie cups be frozen? Yes absolutely! Remove the strawberries on top first, then wrap the cookie cups in clingfilm and then again in foil, place in the freezer and enjoy within 1 month. To defrost the cookie cups, take them out of the freezer and leave them in the fridge overnight.

Want to try something different? Here are a few ways you can upgrade this recipe:

  1. Add white chocolate chips to the cookie dough
  2. Swirl strawberry purée into the cheesecake filling
  3. Scatter crushed Oreo’s on top


Strawberry Cheesecake Cookie Cups

Say hello to summer baking with these Strawberry Cheesecake Cookie Cups – filled with strawberry jam and vanilla cheesecake!
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine Baking
Servings 9

Ingredients
  

Cookie cups

  • 140 g Unsalted butter Soft at room temperature
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg At room temperature
  • 250 g Self-raising flour
  • Pinch Salt

Cheesecake filling

  • 150 g Full-fat Philadelphia Cream Cheese
  • 100 g Icing Sugar
  • 75 ml Double cream
  • 1 tsp Vanilla extract

Decoration

  • 9 tsp Strawberry Jam
  • 9 small Strawberries

Instructions
 

Start by making the cookie cups

  • Preheat the oven to 170°C (fan oven).
  • Lightly grease a cupcake or muffin tray with butter.
  • In a large bowl, beat the butter and two sugars together until creamy.
  • Mix in the egg and vanilla extract.
  • Fold in the flour and salt until the mixture comes together and forms a cookie dough.
  • Take 2 heaped tablespoons of cookie dough and roll it into a ball. Place in one of cupcake tray holes. Repeat this until all the cookie dough has been used up, you should get 9 cookies in total.
  • Bake for 14-16 minutes until golden around the edge, but the middle is still pale, soft and under-baked.
  • Remove from the oven and immediately use the base of a small jar (or the back of a teaspoon) to press down the middle of each cookie to create a well.
  • Leave to cool completely in the baking tin.

Make the cheesecake filling

  • Mix the cream cheese and icing sugar together until smooth.
  • Add the double cream and vanilla extract and whisk on high speed until the mixture is thick, smooth and holds its shape.

Fill the cookie cups

  • Fill the base of each cookie cup with a teaspoon of strawberry jam.
  • Spoon or pipe the cheesecake on top of the jam, filling each cookie cup to the top.
  • Finish by placing a fresh strawberry on top. Tuck in and enjoy!

Notes

Store your strawberry cheesecake cookie cups in an airtight container, in the fridge for 2-3 days. 
Keyword Butter, Cookie cup, Cookie dough, Jam, Strawberry, Sugar, Vanilla extract

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

White Chocolate Mini Egg Easter Cheesecake

Creamy white chocolate cheesecake with a buttery biscuit base and decorated with Mini Egg nests. This no-bake Easter cheesecake is the perfect dessert to round off your Easter Sunday lunch!

Mini Egg Easter Cheesecake

Reasons to love this Mini Egg Easter Cheesecake

  • It’s a simple no-bake cheesecake recipe, meaning there’s no need to preheat that oven.
  • You can make it gluten-free by swapping the digestive biscuits with a gluten-free version and decorating the cheesecake with just Mini Eggs.
  • Creamy white chocolate flavour and a mix of crunchy and smooth textures.
  • This Easter cheesecake is the easiest showstopper ever. No technical skills needed but still looks super impressive!
Mini Egg Easter Cheesecake slice

Top tips for making this Easter cheesecake

Cheesecakes can be a little tricky to make but just follow my top tips and I promise your Easter cheesecake will turn out perfectly!

  1. Line the base of the baking tin with greaseproof paper. This will prevent the cheesecake from getting stuck to the bottom of the baking tin.
  2. Keep the cream cheese in the fridge until needed. In the UK our cream cheese isn’t very thick and it can turn runny very quickly. To prevent this from happening, keep it in the fridge until you need to use it in the recipe.
  3. Cool the white chocolate before adding it to the cheesecake. If the chocolate is still warm it will seize up and make the cheesecake mixture lumpy.
  4. Decorate the cheesecake just before serving. The colourful Mini Egg shells will start to bleed when they come into contact with the cheesecake, so only place them on top just before you’re ready to serve the Easter Cheesecake.
Bowl of mini eggs
Slice of mini egg cheesecake

Equipment & ingredients used for this Mini Egg Easter Cheesecake


White Chocolate Mini Egg Easter Cheesecake

Creamy white chocolate cheesecake with a buttery biscuit base and decorated with Mini Egg nests. This Easter cheesecake is the perfect dessert to round off your Easter Sunday lunch!
Prep Time 30 mins
Chill time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

Biscuit base

  • 125 g Unsalted butter
  • 250 g Digestive biscuits

White chocolate cheesecake

  • 450 g Full-fat cream cheese I use Philadelphia Original
  • 100 g Icing sugar
  • 150 g High quality white chocolate I use Menier White Chocolate
  • 300 ml Double cream

Chocolate Easter nests

  • 100 g Milk chocolate
  • 40 g Shredded wheat 
  • 160 g Mini Eggs (2 bags)

Instructions
 

Make the biscuit base

  • Line the base of an 8inch round springform baking tin with greaseproof paper.
  • Melt the butter either in a saucepan on the hob or in a bowl in the microwave.
  • Use a rolling pin to bash up the digestive biscuits into fine, sand-like crumbs and stir into the melted butter to fully coat the biscuit crumbs.
  • Spoon into the baking tin and press the biscuit crumbs into an even layer. Place in the fridge to set.

Now make the white chocolate cheesecake

  • Melt the white chocolate in the microwave in 30-second blasts until smooth. Leave to cool.
  • Sift the icing into a large mixing bowl and add the cream cheese. Mix with a whisk or electric mixer until smooth and free of any lumps. 
  • Gently fold in the cooled white chocolate until smooth.
  • Pour in the double cream and whisk for 1-2 minutes until the cheesecake mixture is thick, smooth and holds its shape.
  • Take the baking tin out of the fridge and spoon the white chocolate cheesecake on top, spreading it out to the edges. Place in the fridge to set for at least 4 hours or overnight for best results.

Whilst the cheesecake sets, make the Easter nests

  • Melt the milk chocolate in the microwave in 30-second blasts until smooth.
  • Crush up the shredded wheat and mix into the melted milk chocolate.
  • Spoon heaped teaspoons of the mixture into 5 cupcake cases and use the back of the spoon to create a nest shape.
  • Place 3 Mini Eggs in the middle of each nest and place in the fridge to set.

Decorate the cheesecake

  • Carefully remove the cheesecake from the baking tin, peel off the baking paper from the bottom and place on a pretty plate or cake stand.
  • Place the Easter nests and left over Mini Eggs around the edge of the cheesecake.
    Mini Egg Easter Cheesecake

Notes

Store your White Chocolate Mini Egg Easter Cheesecake in the fridge for up to 3 days. 
Keyword Cheesecake, Chocolate nest, Digestive biscuits, Mini eggs, White chocolate

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. This recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!

White chocolate raspberry cheesecakes

Reasons to love these White Chocolate Raspberry Cheesecakes

  • Go from mixing bowl to first bite in less than 20 minutes
  • This recipe makes enough for 2 cheesecake pots. It’s the perfect date night dessert
  • Raspberry and white chocolate are a match made in flavour heaven
  • No skills needed, this is a fool-proof recipe
White chocolate raspberry cheesecakes

Let’s talk flavours & textures

These White Chocolate Raspberry Cheesecakes are full-on flavour and have lovely contrasting textures. Let’s break down the layers:

  • Buttery biscuit crumbs. Crushed digestive biscuits are mixed with a little melted butter to make a delicious crunchy biscuit layer.
  • Smooth white chocolate cheesecake. The cheesecake mixture is sweet but not too sweet, with a beautifully smooth and creamy texture. Use high-quality white chocolate for the best results, I’d recommend Menier Swiss White Chocolate.
  • Fresh juicy raspberries. The cheesecakes have a middle layer of tart, sweet raspberries. If you’ve not experienced raspberry and white chocolate together before, you are in for the biggest treat! It’s a match made in heaven.

How to Make White Chocolate Raspberry Cheesecakes

This recipe could not be easier, there’s just a few simple steps to follow:

  1. Make the biscuit crumbs. Bash up the biscuits and mix with melted butter.
  2. Whip up the cheesecake. Let the white chocolate cool down before adding it to the cheesecake mixture. If it’s too warm, the mixture is likely to seize up and turn lumpy.
  3. Assemble the cheesecakes. Biscuit crumbs, cheesecake mixture, raspberries…in that order. The pots I used were tall enough to layer the ingredients twice.
  4. Decorate. I topped the cheesecakes with a square of white chocolate and a couple of fresh raspberries.
White chocolate raspberry cheesecakes

Can I use milk chocolate instead?

Yes! Raspberry and milk chocolate taste equally as amazing together.

Swap 50g white chocolate with 50g milk chocolate and increase the icing sugar to 75g. You can also swap raspberries with any other type of berry 😍


White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. The recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Baking
Servings 2

Ingredients
  

  • 80 g Digestive biscuits
  • 40 g Unsalted butter
  • 150 g Full-fat cream cheese I use Philadelphia
  • 75 ml Double cream
  • 50 g Icing sugar
  • 50 g White chocolate
  • 50 g Fresh raspberries

Instructions
 

Make the biscuit mixture

  • Use a rolling pin to bash the digestive biscuits into fine crumbs.
  • Melt the butter in the microwave and add to the biscuit crumbs. Mix together and set aside for now.

Make the white chocolate cheesecake

  • Melt the white chocolate for 30 seconds in the microwave until smooth. Set aside and leave to cool.
  • In a separate bowl, mix together the cream cheese and icing sugar until smooth.
  • Now pour in the cooled white chocolate and fold together until combined.
  • Add the double cream and whisk together until the cheesecake mixture thickens and is fully combined.

Layer the cheesecakes

  • Spoon half of the biscuit mixture into the base of two dessert pots or ramekins. Top with half of the cheesecake mixture. Then place half of the raspberries on top.
  • Repeat the above step using the leftover biscuit and cheesecake mixtures, layering up the ingredients. 
  • Finish by placing a couple of raspberries and a square of white chocolate on top. Serve and enjoy!

Notes

Store the white chocolate raspberry cheesecakes in the fridge for up to 2 days. 
Keyword biscuit, Cheesecake, Raspberries, White chocolate

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Graveyard Oreo Cheesecakes

Halloween baking doesn’t get better than these spooktacular Graveyard Oreo Cheesecakes!

Each cheesecake has layers of Oreo ‘soil’, Oreo cheesecake and ‘blood’ cheesecake, and are decorated with a R.I.P biscuit tombstone and creepy Halloween sweeties.

Graveyard Oreo Cheesecakes

My top tips for making graveyard Oreo cheesecakes

These cheesecakes are actually really easy to make and can be ready in less than 30 minutes! Here are a few tips to make sure your graveyard Oreo cheesecakes turn out perfectly:

Use the correct jar size. For this recipe, I used these 200ml dessert jars which I found on Amazon at a bargain price. The recipe will give you 4 generous-sized individual cheesecakes if you use a similar jar size.

Gel food colouring is a must. To make the red cheesecake mixture bright and saturated in colour, you will want to use gel food colouring not the liquid type. The best gel food colouring brands (in my opinion) are Wilton and AmeriColor.

Use full-fat cream cheese. Full-fat cream cheese = a lovely thick and creamy cheesecake. If you use lighter or low-fat cream cheese the cheesecake texture will be very runny and won’t set properly.

Graveyard Oreo Cheesecakes

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Graveyard Oreo Cheesecakes recipe (makes 4)

Ingredients


2 packs Oreos (roughly 300g total)
250g full-fat Philadelphia cream cheese, cold from the fridge
80g icing sugar
1 teaspoon vanilla extract
200ml double cream
Red food colouring gel
Halloween sweets such as jelly snakes, brains, spiders
4 malted milk biscuits
Chocolate writing icing

Method

Start by making the cheesecake layers
  1. Place the Oreo biscuits in a sandwich bag and bash with a rolling pin until the biscuits turn to fine crumbs. Set aside for later.
  2. Add the Philadelphia to a large mixing bowl. Sieve in the icing sugar and use an electric mixer to beat the two ingredients together until smooth.
  3. Add the vanilla extract and double cream and beat for 1-2 minutes until the cheesecake mixture thickens and is smooth.
  4. Divide the cheesecake mixture between two bowls.
  5. Dye one bowl red with the food colouring. This is your red cheesecake mixture.
  6. Pour half of the Oreo crumbs into the other bowl and mix together. This is your Oreo cheesecake mixture.
Now layer the cheesecakes
  1. Fill the bottom of each jar with 3-4 teaspoons of Oreo crumbs. Save the rest of the Oreo crumbs for later.
  2. Spoon a heaped teaspoon of Oreo cheesecake mixture into the jar and smooth out into an even layer.
  3. Divide the red cheesecake mixture evenly between the jars, layering it on top of the Oreo cheesecake.
  4. Now evenly divide the remaining Oreo cheesecake mixture between the jars.
  5. Finish by spooning the remaining Oreo crumbs on top.
Time to decorate!
  1. Use the chocolate writing icing to write R.I.P on the malted milk biscuits.
  2. Push the biscuits into the cheesecake.
  3. Decorate the top of the cheesecakes with your Halloween sweeties.
  4. Serve and enjoy!

Your Graveyard Oreo Cheesecakes will keep in the fridge for up to 2 days.