🎃Halloween Cheesecake Recipe

black cheesecake with white scary eyes on white cake stand

🎃Halloween Cheesecake Recipe

This Scary Eyes in the Dark No Bake Halloween Cheesecake is a fun and easy Halloween dessert! It's a black cheesecake but it tastes like chocolate, has an Oreo cookie crust, and it's the perfect Party Halloween Cheesecake!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword cheesecake, Halloween, no bake

Special Diet Vegetarian

Prep Time 30

refrigeration 4

Total Time 4 30

Servings servings

Calories 325kcal

Author Terri Gilson

Equipment

springform pan
white fondant * I use Wilton
black edible marker *I use Americolor
electric hand mixer ( or stand mixer)

Ingredients

¼ cup unsalted butter
35 whole Oreo cookies 439 gram package
16 oz cream cheese softened at room temperature 2-8 oz packages
⅓ cup white granulated sugar
8 oz semi-sweet chocolate squares baker's chocolate
1 cup sour cream
7 g -package of gelatin powder
2 tablespoon hot water
2-4 tablespoon super black food coloring * I use Americolor

US Customary - Metric

Instructions

Crust:

Place melted butter and Oreo cookies in food processor. Mix on high until combined into crumbs.
Press the Oreo crumb mixture into an even layer in a prepared 9-inch springform pan.

Cheescake:

In a large mixing bowl, beat cream cheese and sugar together until fluffy.
Beat in sour cream.
Melt chocolate in microwave (in a microwave safe bowl) at 50% power for 2-3 minutes, until just melted (or use a double boiler) and add to cream cheese mixture.
*Be careful that your chocolate, bowls, utensils etc. do not contact water/moisture or your chocolate will seize.
Alternatively, you can melt chocolate in a double boiler.
Dissolve the other 7 g package of gelatin in 2 tablespoon hot water
Beat gelatin and black food coloring into chocolate cream cheese mixture.
Add food coloring a little at a time (tsp) until you achieve the desired color.
*If you don't want to use as much food coloring, see Top Tip. You can use a chocolate glaze with a little black food coloring or natural cocoa.
Spoon the chocolate cheesecake batter onto the crust.
Cover and chill in the fridge for at least least 3 -4 hours or overnight.
Unmold and smooth sides and top with a hot cake decorating spatula (see equipment in recipe card) or butter knife.
Roll out the white fondant. Cut little circles in different sizes, with whatever works (I use the bottom of my frosting tips) Then make a cut in them at the top, then draw a little circle for the eyeballs with an edible black marker.
Don't place eyes on cake until just before serving.

Nutrition