Mini Halloween Chocolate Cheesecakes
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!
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
Store your mini Halloween cheesecakes in the fridge and enjoy them within 2 days.
Tried this recipe?Let us know how it was!