Halloween no bake mini cheesecakes with strawberry ghosts
" data-orig-size="3891,5465" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Cookies and cream cheesecake pots" data-image-caption="" aperture="aperture" />These spooky mini cheesecake pots will add a playful touch to Halloween indulgence, and if you’re looking for a sweet treat to enjoy today then look no further! Layers of creamy white chocolate cheesecake meet crushed Oreos for that classic cookies and cream magic, and it’s all packed into a mini dessert that you definitely won’t want to share. Did I mention that this is a no-bake dessert? So simple to assemble! They’re rich, indulgent and delightfully spooky in the best way possible.
Halloween no bake cheesecake recipe with white chocolate and oreos
" data-orig-size="3868,5230" sizes="(max-width: 760px) 100vw, 760px" data-image-title="White chocolate and Oreo cheesecake" data-image-caption="" height="1028" eos="" width="760" aperture="aperture" />Halloween no bake mini cheesecakes with strawberry ghosts
" />For a fruity finishing touch I added chocolate covered strawberry and cherry “ghosts” to the top of each pot. These mini cheesecakes are as fun to make and decorate as they are to eat and the perfect bite-sized mix of creamy and crunchy. Ideal for a party or a Halloween movie marathon on the couch. Prep them ahead of time, decorate and enjoy!
For more Halloween ideas check out these Halloween BOO-scuit truffles (also no-bake), Bogeyman’s brioche buns and spooky spiderweb cake. Happy Halloween!
COOKIES & SCREAM MINI CHEESECAKE POTS
- Servings: 6
Cookie layer
- 22 (210 g) oreo cookies
- 65 g butter, melted
Cheesecake filling
- 250 ml (1 cup) fresh cream
- 200 g full fat cream cheese
- 75 g white chocolate, melted and cooled slightly
- 5 ml (1 tsp) vanilla extract
- 200 g condensed milk
- 6 x 250 ml glasses or ramekins
Strawberry and cherry ghosts
- 6 medium strawberries
- 6 cherries
- 80 g white chocolate, melted
- 20 g dark chocolate, melted
1.) To prepare the cookie layer, place the oreos in a ziplock bag. Seal and use a rolling pin to crush into fine crumbs. (You can also use a food processor for this step.) Tip the crumbs into a bowl and add the butter. Mix well to combine, then set aside.
2.) To prepare the filling, pour the cream into a bowl and use an electric beater to whisk until stiff. Set aside. Place the cream cheese in a separate bowl. Use the same beater to whisk until smooth. Whisk in the white chocolate and vanilla. Gradually pour in the condensed milk and whisk until combined and smooth. Add the cream and gently fold in until evenly mixed.
3.) Spoon half of the cookie mixture into the serving glasses, dividing evenly, and press down gently. Top with half of the cheesecake filling. Repeat the layers with the remaining cookie mixture and cheesecake filling. Chill for 6 hours or overnight.
4.) Place a piece of baking paper onto a plate or small tray. Rinse and dry the strawberries and cherries. Dip a strawberry into the white chocolate, allow the excess to drip off then place on the baking paper to set. Repeat with the remaining strawberries and cherries.
5.) Once the white chocolate has set use a skewer dipped in dark chocolate to paint ghost faces on the strawberries and cherries. Leave to set. Place a strawberry and a cherry onto each cheesecake pot just before serving.