Exciting Halloween cheesecake- amazing halloween recipe!
The eerie green glow of this Halloween cheesecake will bring a touch of spooky magic to your kids’ Halloween party. Its bright, glowing color and rich, creamy texture make it a dessert that’s as exciting to look at as it is to eat. Every bite is smooth, sweet, and perfectly balanced — a melt-in-your-mouth treat that will have kids and adults alike coming back for seconds.
Best of all, this festive cheesecake is unbelievably easy to make. It takes less than 10 minutes to prepare before chilling, so you can have it ready in almost no time. After about two hours of chilling, it sets into a perfectly smooth, delicious masterpiece that slices into 16 generous pieces — just right for sharing at a Halloween celebration.
The fun doesn’t stop there! You can decorate it with candy eyes, gummy worms, chocolate spider webs, or crushed cookie “dirt” to give it an extra creepy-cute touch. The combination of bright green color, sweet flavor, and playful decorations makes this cheesecake an unforgettable addition to your spooky spread. Kids will love the fun look, parents will appreciate how easy it is to make, and everyone will enjoy the irresistible, creamy taste of this magical Halloween treat.
Exciting Halloween cheesecake- ingredient list!
Bourbon or Oreo chocolate sandwich biscuits, weighing 300g/10½oz
280g sachets of 100g/3½oz melted unsalted butter Cream cheese with full fat
125g/4½oz icing sugar
1 tablespoon of pasted vanilla beans
300ml or half a pint of double cream
Green lime jelly, 135g pack
50g (1¾ oz) of white chocolate, broken up into little bits
Twelve chocolate malted milk balls, like the big hundreds and thousands/sprinkles of Maltesers red and green sugar balls
2-3 teaspoons of cocoa powder
Exciting Halloween cheesecake- step by step instruction guide!
Step 1
Line the base and sides of a 20 x 30cm (8 x 12in) baking tray — at least 5cm (2in) deep — with cling film, making sure it fits snugly and leaves a little extra hanging over the edges to help lift the cheesecake out later. Place the biscuits into a food processor and blend until they form fine, even crumbs. The texture should resemble soft sand. Pour in the melted butter and blend again until the mixture begins to clump together slightly — this means it’s perfectly combined and ready to form your base.
Step 2
Tip the buttery biscuit mixture into the prepared tray, then use the back of a spoon to press it firmly and evenly across the bottom, creating a smooth, compact layer. Take a moment to make sure it’s level, as this will help your cheesecake set beautifully. Once you’re happy with the base, transfer the tray to the fridge to chill and firm up while you prepare the rich, creamy cheese mixture that will sit on top.
Step 3
In a large mixing bowl, beat together the cream cheese, icing sugar, and vanilla bean paste until smooth and creamy. The mixture may look a little runny at first, but don’t worry — after a few minutes of steady whipping, it will begin to thicken beautifully and hold its shape. This step is key to achieving that luscious, velvety cheesecake texture.
Step 4
In a separate bowl, whisk the double cream until it forms soft peaks — light, airy, and just firm enough to hold their shape when you lift the whisk. Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to knock out too much air. The result should be a silky, fluffy filling that’s light yet rich, with a hint of vanilla sweetness.
Step 5
Scoop out about 50g (1¾oz) of this mixture and place it in the fridge — you’ll use it later for decoration or an extra creamy topping. Spoon the remaining filling over the chilled biscuit base, spreading it evenly from edge to edge. Use a small offset spatula or the back of a spoon to smooth the top so it’s perfectly level. Once it’s beautifully even, return the tray to the fridge and let it chill for a couple of hours, or until the cheesecake has set firm and is ready for its magical finishing touches.
Step 6
Prepare the jelly according to the packet instructions, stirring well until all the crystals are completely dissolved and the mixture is smooth. Once made, set the jug aside and allow the jelly to cool at room temperature for about 30 minutes — it should be cool to the touch but not yet starting to set. This cooling step is important, as pouring the jelly while it’s too warm could melt the creamy cheesecake layer underneath.
Step 7
When the jelly has cooled, take the prepared cheesecake from the fridge and make sure it’s resting on a flat, easily accessible shelf. Slowly and carefully pour the jelly mixture over the top of the cheesecake, starting from one corner and working your way across to create an even layer. Pouring gently helps prevent the jelly from breaking the surface of the cream layer and ensures a beautifully smooth finish.
Step 8
Once the jelly is in place, carefully return the cheesecake to the fridge and leave it undisturbed for at least 2 hours, or until the jelly has completely set to a shimmering, firm layer. The result will be a gorgeous, glossy topping that adds a burst of color and a fun, wobbly texture to your spooky Halloween dessert. Take the cheesecake mixture that was set aside from the refrigerator and allow it to reach room temperature.
Step 9
Melt the white chocolate in a bowl over simmering water, then let cool for five minutes. Stir in the reserved cheesecake mixture and transfer to a piping bag or a sandwich bag with a small snipped corner.
Step 10
Carefully remove the cheesecake from the tin — unless you prefer to serve it in the tray — and place it on a serving plate or board. Use a small knife to tidy up any rough edges for a neat, polished look. The glossy green jelly layer now makes the perfect canvas for your Halloween decorations.
Step 11
Pipe a cobweb on the jelly, add malted milk ball spiders with eyes, and pipe cocoa legs. Chill until serving. Slice into 16 fun, wobbly, spooky pieces.