Halloween Cheesecake

5 from 5 votes

This spooky Halloween cheesecake is a creamy, no-bake chocolate cheesecake made with mellow black cocoa and an Oreo crust. This Halloween-themed cheesecake can be customized with any toppings and is perfect to serve both kids and adults for trick-or-treat night or a Halloween party.

Prep Time30

Cook Time0

Chill time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings:

Calories: 512kcal

Author: Callan Wenner

Equipment

Food processor or blender
9" springform pan
Stand mixer with paddle and whisk attachment (or hand mixer)
Mixing bowls
Rubber spatula

Ingredients

Oreo Crust

2 ½ cups Oreo crumbs ~26 oreos
¼ cup granulated sugar
½ cup unsalted butter melted
¼ teaspoon kosher salt

Cheesecake Filling

¼ cup heavy whipping cream
¼ cup water
¾ cup black cocoa powder
6 oz dark or semi-sweet chocolate chopped
1 cup heavy whipping cream cold
24 oz cream cheese softened to room temperature (use full-fat brick style, Philadelphia brand)
1 ½ cups powdered sugar
1 tablespoon vanilla paste or extract
Black food coloring optional, for darker color

US Customary - Metric

Instructions

Crust

Stir the Oreo crust ingredients together in a bowl with a fork until completely moistened. Pour into a 9-inch springform springform pan and pack in very tightly, going halfway up the sides. Freeze while you make the filling.
2 ½ cups Oreo crumbs, ¼ cup granulated sugar, ½ cup unsalted butter, ¼ teaspoon kosher salt

Filling

Add ¼ cup of the heavy whipping cream and the water to a small saucepan over medium heat until steaming and hot. Remove from the heat, sift in the cocoa powder (to remove any clumps, and stir until a paste forms.
¼ cup water, ¾ cup black cocoa powder, ¼ cup heavy whipping cream
Place the chopped chocolate into a microwave safe bowl and heat in 30-second intervals, stirring in between each, until the chocolate is melted. Set aside.
6 oz dark or semi-sweet chocolate
In the bowl of a stand mixer fitted with the whisk attachment (or with a handheld mixer), whip the remaining 1 cup of heavy whipping cream to stiff peaks so it stands on the tip of the whisk without falling. Set aside (or transfer to a large mixing bowl)
1 cup heavy whipping cream
Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer), and mix on low speed until the cream cheese is broken down. Scrape down the sides, then sift in the powdered sugar. Mix on low speed (add a kitchen towel over top so it doesn’t mix out!) until combined. Scrape down the sides.
24 oz cream cheese, 1 ½ cups powdered sugar
Add the cocoa powder paste, mix in, then increase the speed to medium for 30 seconds. Add the melted chocolate and vanilla and mix on low speed until combined. Scrape down the sides of the bottom and mix again. Add a few drops of black food coloring to deepen the color (optional).
1 tablespoon vanilla paste or extract, Black food coloring
Remove the bowl from the stand mixer and fold the whipped cream into the cheesecake batter by hand until no white streaks remain (careful not to deflate the batter).
Spread the cheesecake into the prepared crust and refrigerate uncovered for at least 4 hours or overnight.

Video

Notes

Decoration ideas: meringue ghosts, Oreo crumbs with candy gravestones, white chocolate spider web (piped on), ghost peeps, Halloween sprinkles, etc.

To top with whipped cream, whip 1 cup heavy whipping cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until soft or stiff peaks form.

Store the cheesecake covered in the fridge for up to one week.

Nutrition