These no-bake mini Halloween cheesecakes have an Oreo biscuit base, topped with creamy white chocolate cheesecake and a chocolate spooky decoration. You only need 30 minutes and 8 simple ingredients, so what are you waiting for… let’s (no)bake some Halloween deliciousness!
This recipe has been developed in collaboration with Menier Chocolate.
About these Mini Halloween Cheesecakes
- FLAVOUR: white chocolate, milk chocolate, tangy cheesecake with cookies and cream flavour from the Oreo biscuit base. All the yummy flavours!
- TEXTURE: light, fluffy, creamy cheesecake with a little crunch from the biscuit base.
- EASE: frightfully easy and quick to make. These cheesecakes are no-bake so you can leave the oven off.
- PERFECT FOR: all types of Halloween celebrations!
How to make Mini Halloween cheesecakes
There are three main steps to making these mini Halloween cheesecakes; the biscuit base, the white chocolate cheesecake and the spooky chocolate decoration.
Let’s start with the biscuit base…
Oreo biscuits are bashed with a rolling pin into fine crumbs and mixed with melted butter. The base of each paper case is filled with the biscuit mixture and pressed out to make a compact layer. Then it’s into the freezer whilst we make the white chocolate cheesecake.
For the white chocolate cheesecake mixture you’ll only need 5 ingredients; full-fat cream cheese, double cream, melted white chocolate and icing sugar. One-third of the cheesecake mixture is mixed with a few drops of orange food colouring to make the orange layer.
Now for the best part, the spooky decoration! Using melted white chocolate and milk chocolate you can create three easy decorations; a mummy, skeleton and spiderweb. In the recipe section of the blog post I’ve included a video tutorial for each design.
3 tips for making sure your cheesecake sets
No-bake cheesecake is a really easy dessert, but a common issue people face is if the cheesecake doesn’t set properly. Fear not friends! Follow these 3 tips and I pinky promise your cheesecakes will set properly and have the most delicious light, fluffy and creamy texture.
Tip 1: Use full-fat cream cheese
The reason using full-fat cream cheese is important is all about texture. You need the cheesecake mixture to be thick for it to set properly, and reduced-fat cream cheese is generally much thinner which will make the cheesecake liquidy. The brand that never fails me is Philadelphia Original.
Tip 2: Whip the double cream to stiff peaks before adding to the mixture
This will make sure the cream is whipped to the correct consistency before being added to the rest of the cheesecake mixture. Stiff whipped cream will also give the cheesecake an airy, light and fluffy texture.
Tip 3: Gently fold in the whipped cream until just combined
Over-mixing cheesecake is one of the main causes of an unset cheesecake. Once the whipped cream is added, switch the electric mixer for a spatula and very gently fold everything together in a figure-of-eight motion until just combined. A few streaks of white chocolate is absolutely fine.
Equipment used to make these Mini Halloween Cheesecakes
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Mini Halloween Chocolate Cheesecakes
Ingredients
For the biscuit base
- 200 g Oreos
- 60 g Unsalted butter
For the white chocolate cheesecake
- 200 g White chocolate I like to use Menier Chocolate
- 300 ml Double cream use cold from the fridge
- 320 g Full-fat Philidelphia Cream Cheese use cold from the fridge
- 100 g Icing sugar
- Orange food colouring
For the decoration
- 100 g Milk chocolate I like to use Menier Chocolate
- 100 g White chocolate
- Edible eyes
Instructions
Start by making the biscuit base
- Line a cupcake baking tray with 12 paper cases.
- Use a rolling pin to bash the Oreos to fine biscuit crumbs.
- Microwave the butter for 20-30 seconds until fully melted, the pour over the biscuit crumbs and give it a good mix.
- Fill each case with 2 tbsp of biscuit crumbs and use the back of a spoon or a small jar to press into a compact layer. Place in the freezer for now.
Now make the white chocolate cheesecake
- Chop the white chocolate into small chunks and place in a microwave-safe bowl. Microwave for 30-60 seconds until smooth. Set aside and leave to cool to room temperature.
- Whisk the double cream on high speed until it reaches stiff peaks. This will take about 5 minutes and the peaks should hold their shape if you lift the whisk up.
- Sift the icing sugar into a separate bowl and add the cold cream cheese. Whisk together until completely smooth and no lumps are remaining.
- Pour in the cooled white chocolate and whisk again until combined. It's important the white chocolate isn't warm, otherwise, it will seize up when it comes into contact with the cold cream cheese.
- Now add the whipped cream to the mixture and use a spatula to gently fold everything together until just combined. Be careful not to over-mix at this stage.
- Spoon one-third of the cheesecake mixture into a small bowl and stir in a few drops of orange food colouring.
- Take the biscuit bases out of the freezer. Spoon the orange cheesecake on top, followed by the white cheesecake. Smooth out the top of each cheesecake, then place them back in the freezer for 1.5-2 hours to set. If you're prepping ahead, you can instead pop them in the fridge to set overnight.
Add the spooky decorations
- Once the cheesecake is set, carefully peel off the wrappers. Do this as soon as you take them out of the freezer as they will soften pretty quickly.
- Melt both chocolates separately in the microwave, then spoon into piping bags and snip off the tip with scissors to make a small hole.
- To create the spiderweb: add a circle of milk chocolate on top of the cheesecake, then pipe a spiral of white chocolate and drag a toothpick through the lines to create a spiderweb.
- To create the mummy: drizzle white chocolate all over the cheesecake, letting it drip down the sides. Add the googly eyes.
- To create the skeleton: pipe two big circles of milk chocolate for the eyes, two small dots for the nose and a curved line with stitches for the mouth.
Notes
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