This delightfully spooky no-bake Halloween cheesecake is as delicious as it is fun. It boasts a crisp Oreo base, a creamy seville orange cheesecake filling, and a smooth strawberry curd topping with a scattering of candy eyes.
It's easy to make the fun Halloween dessert too! First, you'll make the base by simply whizzing Oreos down to a crumb, then stirring together with melted butter and pressing into the base of a tin.
While the base chills, you'll make the filling by whisking double cream, cream cheese, sugar, seville orange extract and a touch of orange food colouring. Once combined, you'll fold in melted white chocolate, which adds gorgeous flavour and also helps the cheesecake to set firm.
You'll pile the filling onto the Oreo base and then all that's left to do is make the strawberry curd topping, which is really easy! All you'll do is zap strawberries in the microwave to soften, then press through a sieve to collect the juice. You'll then combine with butter, sugar and eggs and heat in bursts in the microwave until it's thick and delicious. A touch of purple food colouring completes the spooky curd.
Once cool, you'll pour your strawberry curd into the tin and then chill your cheesecake overnight. When it's ready to serve, simply scatter with candy eyes and dig in!
You'll find a detailed recipe below with plenty of photos to help you with every step. Enjoy!
Ingredients
For the base
- 28 (10.6 oz) Oreo cookies 300g / 10.5oz
- 100 g (3.5 oz) slightly salted butter melted
For the cheesecake filling
- 300 ml (10.1 floz) double cream (heavy cream)
- 560 g (1.2 lb) full fat cream cheese
- 1/2 tsp (0.5 tsp) seville orange extract
- 1 tsp orange gel food colouring
- 100 g (3.5 oz) white caster sugar (superfine sugar)
- 300 g (10.6 oz) white chocolate melted
For the strawberry curd glaze
- 200 g (7.1 oz) strawberries roughly chopped
- 200 g (7.1 oz) white caster sugar (superfine sugar)
- 100 g (3.5 oz) slightly salted butter
- 3 medium free range eggs
- 1 medium free range egg yolks
- 1/4 tsp (0.3 tsp) purple food colouring
To finish
- 2 tbsp candy eyes
Equipment
- Small heatproof bowl
- Large heatproof bowl
Instructions
To make the base
Blitz the Oreos to a fine crumb in the food processor. Tip into a bowl.
Add the melted butter.
Stir until combined.
Tip the crumb into a greased 23cm (9in) springform tin.
Press down firmly to create an even base, then place in the fridge to chill.
To make the cheesecake filling
Melt the white chocolate using 30 second blasts in the microwave, then set aside to cool.
Pour the double cream into a bowl.
Whisk until very thick.
Add the cream cheese, orange extract, food colouring and sugar.
Mix until evenly combined. Try not to over-mix as this can make the mixture too loose.
Add the cooled melted white chocolate.
Mix briefly to combine.
Tip the filling into the tin. Level off with a spatula and return the tin to the fridge.
To make the strawberry curd
Pop a small white plate in the fridge to chill.
Roughly chop the strawberries and place in a microwave safe bowl.
Cover and heat on high for 2 minutes.
Place a sieve over a heatproof bowl and tip the hot fruit into it.
Mash the fruit with the back of a wooden spoon until as much juice as possible is released.
Discard the pulp.
Add the butter and sugar to the bowl.
Give the mixture a 30 second burst in the microwave, then stir until the butter has melted.
Add the room temperature eggs and whisk together.
Continue to heat in 60 second bursts, stirring well after each burst until it has thickened noticeably.
To test if your curd is thick enough, retrieve the plate from the fridge, spoon a small amount of curd onto it and then return to the fridge for 2 minutes. Now, if you run your finger through your curd, it should wrinkle slightly and leave a clear trail.
Add the purple food colouring.
Stir through, then leave to cool completely.
To finish
Pour the cooled strawberry curd into the tin on top of the cheesecake filling. Swirl the tin gently to level off, then return to the fridge to firm up overnight.
To release your Halloween cheesecake from its tin, first run a knife around the inside edge, then stand the cheesecake on a tin and release the hinge, allowing the sides to drop away.
Use a palette knife slide under the Oreo base to help you transfer the cheesecake to a board.
To finish, top your cheesecake with a scattering of candy eyes.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect Halloween Cheesecake
Is this Halloween Cheesecake easy to make?
You might think it's a complex process to make this recipe, with coloured filling and a layer of purple strawberry curd. But no-bake cheesecake recipes are always easier than baked cheesecakes, and this recipe is no exception. Making Halloween cheesecake is easy - the hardest part is waiting for it to firm up in the fridge!
First, make the Oreo base by blitzing the cookies in a food processor until they're reduced to crumbs. Mix these with melted butter, then press into the bottom of a greased 23cm (9in) springform tin and pop it in the fridge to chill.
Meanwhile, mix together cream cheese, orange extract, food colouring and sugar until combined. Then, add in melted white chocolate and mix briefly to combine. Once everything is mixed together, pour the filling into the tin on top of the base and return it to the fridge to firm up.
When your Halloween cheesecake has had plenty of time to set in the fridge ( ideally overnight ), release it from its tin by running a knife around the inside edge, followed by releasing the springform tin's hinge. Finally, transfer the cheesecake to a serving plate or board.
For the top layer, mix together chopped strawberries, sugar, butter and eggs in a microwave-safe bowl. Heat in bursts of 60 seconds until thickened, stirring well after each burst. Once the mixture has thickened, add purple food colouring. Stir through, then leave to cool completely.
Pour the cooled strawberry curd into the tin on top of the cheesecake filling. Swirl the tin gently to level off and return it to the fridge overnight to firm up. When you're ready to serve, top with a scattering of candy eyes.
Will I need any special equipment to make Halloween Cheesecake?
To make your Halloween Cheesecake, you'll need a couple of things you might not have in your kitchen already.
First, and most importantly, you'll need a 23cm springform cheesecake tin. You can usually find them in the bakeware aisle of your local supermarket, or alternatively, you can purchase one online or from Amazon.
You'll also need a food processor to blitz the Oreos for the base - if you don't have one, you could put the cookies into a ziplock bag and bash them with a rolling pin until they're reduced to crumbs.
The other thing you'll need is a food processor or blender to blitz the Oreos for the base and a mixing bowl and spoon to mix everything together. However, this is optional. If you don't have a food processor or blender, you can easily crush the Oreos by putting them in a zip-lock bag and bashing them with a rolling pin.
If you don't have a springform tin, you can use any deep round cake tin - just make sure to grease it well, so the cheesecake doesn't stick.
Why does the recipe recommend gel food colouring?
Gel food colouring is more concentrated because it's a thicker, paste-like consistency. This means that you need less of it to achieve a rich, vibrant hue, and there's less chance of the colour bleeding or watering down when you add it to your recipe.
Where can I buy gel food colouring?
You can find gel food colouring in the baking aisle of most supermarkets, or you can purchase it online or from Amazon.
If you're in the UK, you might not realise that the craft store chain Hobbycraft usually has a great range of food colouring and cake decorations. So that could be a good place to look too.
Is Food Colouring Bad For Kids?
Food colouring can also be an issue, if you're vegetarian or vegan, food colouring is something to watch out for, as it can contain animal-derived ingredients.
Here's a few examples of food colouring ingredients derived from animals:
- Carmine - animal-derived and used to colour food red.
- Cochineal - animal-derived and used to colour food red.
- Carminic Acid - animal-derived and used to colour food red.
- Urea/ Carbamide - rarely from animals, but sometimes is animal derived. Used to brown foods.
Some food colourings include additives that can cause hyperactivity in children. So many families try to avoid them where possible.
In Europe, food additives are listed as 'E numbers'. E numbers aren't always bad for you; they just got bad, fearmongering press coverage in the 90s. An E number is just a category name for chemicals in food so that regulators can monitor food quality. In fact, many natural ingredients (like Vitamin C) go by an E number.
Here is a list of food colouring additives and their E numbers which cause hyperactivity in children:
- E102 (tartrazine)
- E104 (quinoline yellow)
- E110 (sunset yellow FCF)
- E122 (carmoisine)
- E124 (ponceau 4R)
- E129 (Allura red)
The NHS has a great explainer and list of food additives that can impact behaviour in children.
It's important to remember that regulators have deemed all these ingredients safe to eat (in moderation). So don't worry if you use food colouring that includes these additives.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Where can I buy candy eyes?
You can usually find candy eyes in the baking aisle of most supermarkets over Halloween, or you can purchase them online or from Amazon all year round.
If you can't find any candy eyes, you could make eyeballs out of green grapes and a black icing pen. Or you could use another kind of Halloween candy or even some candy worms!
Where can I buy orange flavouring?
You'll usually find orange food flavouring on the baking aisle of a large supermarket. Though you can find it online or on Amazon.
I used Seville orange flavouring, as it has the most realistic orange flavour. If you can't find that, try using a high-quality Orange food flavouring, rather than a cheaper, more artificial-tasting flavouring.
How can I tell if cream cheese has gone off?
The most obvious sign of spoiled cream cheese is mould, a sour smell, or a change in appearance like a yellow tinge.
When cream cheese spoils, it begins to separate as the bacteria break down the protein. So if your cream cheese looks cracked like a dried-out lake or has clear liquid pooling in the bottom of the container, it is spoiled.
As cream cheese spoils, it will eventually start to smell because of the lactic acid released by the bacteria. Sometimes cream cheese will grow mould, which is separate from bacteria breaking down the proteins, but still just as risky.
So if your cream cheese looks or smells anything other than plain and creamy, it's best to discard it and buy a fresh pack.
How can I tell if double cream has gone off?
You'll usually smell when double cream is spoiled, as it will smell distinctively sour.
Double cream is thick and is sometimes slightly separated when fresh as there is so much fat content. However, when double cream spoils, it will begin to separate and curdle as the bacteria break down the bonds between proteins and liquid.
So if your double cream looks clumpy, has clear liquid pooling in the bottom of the container, or has a sour smell, it is spoiled.
What's the difference between double cream and heavy cream?
Heavy cream and double cream are both made from milk with a high-fat content - usually between 36% and 40%. Double cream has a higher fat content than heavy cream, which means it is richer, thicker and more decadent.
In the US, heavy cream must contain at least 36% milk fat, while double cream must contain at least 48% milk fat in the UK.
If you're in the US, whipping cream would work for this recipe too. The cream cheese should compensate for any difference in fat content across the pond.
Can I use a different type of fruit curd?
If you can't eat strawberries, you could make a kiwi, raspberry or blackberry curd using the same method, though you would need to pass the stewed fruit through a sieve to remove the seeds.
You could also use stone fruits like plum or peach. Or tropical fruits like mango, pineapple or lychee. I would recommend peeling the skin from stone fruits before stewing and passing fibrous fruit like pineapple through a sieve to remove any lumps of flesh.
Is Halloween Cheesecake suitable for vegetarians?
Yes, Halloween Cheesecake is suitable for vegetarians as it contains no meat or animal products. The only ingredient which could be unsuitable for vegetarians is the food colouring.
Most brands of food colouring are now vegetarian, so check the labels to ensure your food colouring gel is suitable.
Is Halloween Cheesecake suitable for vegans?
This recipe isn't suitable for vegans, as it is almost entirely dairy and egg-based.
You could try making this recipe using vegan egg and dairy alternatives, though I'm not sure how well the cheesecake will set using non-dairy cream and cream cheese.
If you want to try a vegan version of this recipe, here are some replacements I think might work best:
- Cream cheese: Cream cheese is an easy ingredient to replace, as many supermarkets sell their own brand of vegan cream cheese. However, the fat content could be an issue. This recipe relies on the chocolate, cream and cream cheese fat to help set the filling firm. Below I suggest using xanthan gum in addition to the filling ingredients to help compensate for a loss of fat content. However, I would still recommend trying to find a non-dairy cream cheese with high-fat content.
- Cream: Cream is the most difficult ingredient to replace in this recipe. Most non-dairy cream has a much lower fat content to double or heavy cream. A combination of canned coconut milk and coconut cream might work, but it's most likely you'll need to add a stabiliser like xanthan gum to thicken and set the cheesecake filling.
- Butter: For non-dairy butter, I would recommend using Flora Plant block. It has a similar fat content to dairy butter (80%) and works well in bakes. There are plenty of other brands of non-dairy butter available worldwide. Naturli is a good alternative, and again, has the right fat content.
- Eggs/Curd: Instead of using eggs in the curd, you could use cornflour (or cornstarch). Some recipes for vegan fruit curd use 60g of cornflour per 500ml liquid, others around 15g per 150ml liquid. So a ratio of roughly 1:10 could work. You could also try using some apple in your curd, as it contains natural pectins, which help form a gel-like texture in preserves.
- White chocolate: For plant-based white chocolate, I would recommend buying online. Most UK supermarkets sell their own brand or other brands of plant-based white chocolate in small bars. However, they're usually more expensive than dairy white chocolate, meaning you would have to buy multiple smaller bars at a much higher price. Moo Free makes vegan white chocolate drops designed for baking. Or you could use these Oat Milk White Chocolate Couverture Drops.
Is Halloween Cheesecake gluten-free?
If you swap the original Oreos for a gluten-free version (like gluten-free Oreos - usually available from Amazon), then this recipe should be completely gluten-free.
However, this depends on the brands you use. Some products may carry trace elements or cross-contamination warnings on the label. So make sure you check your labels carefully when making a gluten-free version of this Halloween Cheesecake.
Is Halloween Cheesecake keto-friendly?
This Halloween Cheesecake recipe isn't keto-friendly, as it contains high amounts of sugar and carbs. However, you could try making a keto version of this recipe by using a low-carb biscuit base and a sugar-free filling.
For the biscuit base, you could use almond flour or coconut flour instead of regular flour. And for the filling, you could use a sugar-free sweetener like stevia or erythritol. You might also need to add a low-carb thickener like xanthan gum to help the filling set.
I haven't tested this recipe using keto ingredients, so I can't be sure it would work. Let me know how it goes in the comments!
Is Halloween Cheesecake healthy?
This Halloween Cheesecake recipe isn't typically healthy, as it's high in sugar and fat. You could try making a healthier version of this recipe by using a lower-fat filling and a sugar-free biscuit base...but what's the point?
There's nothing wrong with an occasional treat! So you shouldn't feel guilty for enjoying a slice of cheesecake. If you try to eat a varied diet and stay relatively active, I wouldn't worry too much about how healthy your dessert is.
Is Halloween Cheesecake safe to eat while pregnant?
Yes, Halloween Cheesecake is safe to eat while pregnant as long as you make sure you prepare the cheesecake and curd safely and with fresh ingredients.
First, make sure all your ingredients are fresh and pasteurized. This includes the cream cheese, eggs, and any fruit you use in the filling or topping.
British Lion eggs are considered safe to eat even when raw or runny in the UK, as they are pasteurised and inoculated against salmonella.
Ensure all the ingredients are in good condition and this meal is prepared safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Halloween Cheesecake?
This Halloween Cheesecake has a crisp chocolatey base with a creamy, fruity filling. So I don't think it needs anything else with it!
However, I find that a scoop of ice cream is always welcome with any dessert. Or you could serve your cheesecake with a chocolate or fruit sauce to amp up the flavour.
Can I make this cheesecake without the curd layer?
Yes, you can make this Halloween Cheesecake without the curd layer if you want to. Just leave it out and continue with the recipe as normal. Make sure the filling is level on top so it sets neatly. Then decorate with the candy eyes as you would the curd layer.
I haven’t got strawberries, can I use something else?
Yes, you can use other fruit instead of strawberries in this Halloween Cheesecake recipe. I think raspberries or blackberries would work well. I even have a blackberry curd recipe on the site. Or you could use a mixture of fruits!
Just make sure the fruit you use is fresh and ripe. And if you're using frozen fruit, make sure to thaw it completely.
How should I store Halloween Cheesecake?
You need to store your Halloween Cheesecake in the fridge, as it contains dairy products. If you keep it sealed inside an airtight container, it should be safe to eat for 2-3 days. However, the longer you leave it, the more likely the base is to become soggy. So enjoy it as fresh as possible.
How long does Halloween Cheesecake keep?
This Halloween Cheesecake will last for 2-3 days in an airtight container in the fridge. However, the base may become a little soggy after a day or so. So it's best to enjoy your cheesecake as fresh as possible.
Can I leave Halloween Cheesecake out on the counter?
No, the dairy will quickly spoil if you leave your cheesecake out on the counter.
Can I make Halloween Cheesecake ahead?
You'll need to make your cheesecake a day ahead, as it needs time to set in the fridge. However, if you want to make your cheesecake even further ahead, it is possible.
For example, you could make the base and fruit curd up to 4 days ahead and leave them in the fridge. Then all you would need to do is prepare the filling for assembling the day before you serve.
If you did this, I would recommend reheating the curd slightly or letting it come to room temperature so it becomes pourable again.
Can I keep Halloween Cheesecake in the refrigerator?
Yes, you must store your Halloween Cheesecake in the fridge as it contains dairy and egg, which will spoil at room temperature.
Can I freeze Halloween Cheesecake?
I wouldn't recommend freezing this cheesecake or any no-bake cheesecake. Baked cheesecakes tend to freeze much better, as they have less water content and cooked dairy. If you freeze uncooked dairy, it is more prone to splitting as it defrosts.
When dairy is defrosting, the milk protein and water melt faster than the fat. This causes the emulsion of the three to unravel, causing the dairy to split into three parts, liquid, fat, and milk solids.
So if you freeze and defrost your cheesecake, you're likely to end up with a greasy mess of milk solids on top of a very soggy biscuit base.
Can I make Halloween Cheesecake in a different size?
Yes, you can make Halloween Cheesecake in a different size tin if you want. Just remember to adjust the quantities of ingredients accordingly.
When changing a recipe's size, I recommend using an online recipe scale calculator. You can copy and paste the existing recipe and enter your desired size, then it works everything out for you.
For example, if you're halving the recipe to make a 4.5-inch cheesecake, you'll need half as much biscuit crumbs, half as much butter, etc.
When changing the tin size, try to find a tin that will leave enough space for the filling to spread to no more than a 2-inch thickness. If your cheesecake is much thicker than that, it might not set properly.
Can I make Halloween Cheesecakes in individual portions?
If you want to make individual portions of this cheesecake, go ahead! I'd recommend dividing the recipe by the number of servings, portioning the base, and filling mixtures into the same number of ramekins as the portions. I.e. 8 slices = 8 ramekins.
Can I make Halloween Cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, you can make the filling for your Halloween Cheesecake using a stand mixer. Just follow the recipe as normal, whisking the cream, then adding all of the filling ingredients to the bowl of your mixer and mixing until everything is combined.
Make sure to scrape down the sides of the bowl between each ingredient to ensure everything incorporates properly.
If you don't have a stand mixer, you can whisk by hand - but an electric whisk or stand mixer is the best option.
Can I make Halloween Cheesecake with a food processor?
Yes, you can make Halloween Cheesecake using a food processor. Just Blitz the biscuits to crumbs, then add the melted butter and process again until everything is combined. Then press into your prepared tin and set it in the fridge to firm up.
To make the filling, add all of the ingredients to the bowl of your food processor and blitz until smooth. Again, scrape down the sides of the bowl between each ingredient to ensure everything incorporates properly.
Pour the filling into your prepared biscuit base and set it in the fridge for at least 4 hours, or overnight if possible.
I hope that helps! If you have any other questions about Halloween Cheesecake, feel free to ask in the comments below. Happy baking!
This Halloween, impress your guests with a delicious and spooky no-bake Halloween cheesecake! This easy recipe only requires a few simple ingredients and can be tailored to your own Halloween theme. Whether you're serving it as a dessert or using it as part of
Can I bake this Halloween Cheesecake?
This recipe isn't designed for baking, as it's a no-bake cheesecake and doesn't have the right ingredients for baking.
If you're looking for a baked cheesecake recipe, I have plenty on the site. If you're looking for a Halloween-coloured cheesecake, you could try my vibrant green, baked Pistachio Cheesecake!
How can I make sure my Halloween Cheesecake turns out perfectly?
Here are my top tips for making Halloween Cheesecake:
- Use full-fat cream cheese, otherwise your cheesecake might not set properly.
- Make sure your cream cheese is at room temperature before you start, as this will make it easier to mix.
- Whip the cream until stiff peaks form before adding it to the cheesecake mixture. This will help to create a light and airy texture.
- Be careful not to overmix the filling, as this can cause it to become dense and heavy. mix until everything is just combined.
- Add your Halloween decorations just before serving, as they might sink into the cheesecake if left overnight.
Why did my cheesecake’s biscuit base turn out soft or crumbly?
There are a few reasons why this might happen:
- You didn't press the biscuit mixture firmly enough into the tin. Make sure to really press it down so that it's compacted and tight.
- The biscuits weren't ground into a fine crumb. Large chunks of biscuit will cause the base to crumble apart, as they won't form a delicious cement-like mixture. So make sure your base is properly ground into a crumb.
- You used butter that was too soft or not melted properly. Be sure to melt the butter completely before adding it to the biscuits to ensure that it binds everything together properly.
- You didn't chill the base long enough before adding the filling. Make sure to chill it for at least 30 minutes so that it firms up properly.
Why did my cheesecake filling turn out too soft or split?
This can happen for a few reasons:
- You didn't whip the cream properly before adding it to the filling. Make sure the cream is whipped until stiff peaks form.
- You overmixed the filling, which can cause it to split. Whip the cream until it is stiff, but once the cream is whipped, you only need to mix the remaining ingredients until they are combined. If you keep whipping the filling the emulsion of fat, liquid and protein in the dairy will break, causing the solids to join together and the liquid to separate off. This will result in a chunky, wet filling with something like a loose soup of cream curds.
- Your cream cheese wasn't at room temperature, which can make it difficult to mix. Make sure the cream cheese is at room temperature before you start. This will avoid any lumps of cold cream cheese in the mixture too.
- You didn't use full-fat cream cheese. Be sure to use full-fat cream cheese for this recipe; otherwise, it might not be set properly. No-bake cheesecakes rely on the fat content in the cream and cream cheese, as they help form the firm texture when whipped and cooled.
Why did my strawberry curd turn out runny?
If you added the correct amount of ingredients to your strawberry curd, but it's still runny, then it's likely that you didn't cook it for long enough. Be sure to cook the curd until it thickens and coats the back of a spoon.
It will also continue to thicken as it cools. So if it's runny but still warm, let it cool down a bit before you panic.
How can I add/change the flavours in this Halloween Cheesecake?
There are lots of ways you can change the flavours in this Halloween Cheesecake. Here are a few ideas:
- You could use a different fruit curd instead of strawberries, such as raspberry or blackberry.
- You could swap out the biscuits in the base for a different variety. Gingernuts would be a great choice for a Halloween-themed cheesecake.
- You could add a few drops of another flavour extract to the filling. This recipe uses orange, so lemon could work too. Or you could use coffee, chocolate or caramel flavourings if you have more of a sweet tooth.
- You could top the cheesecake with fresh fruit instead of candy eyes. You could even make eyeballs out of grapes.
What is the origin of cheesecake?
The origin of cheesecake is unclear, but it is thought to date back to Ancient Greece. Though the first recorded cheesecake recipe was found in a cookbook from the Roman Empire.
In the Middle Ages, cheesecakes were often made with cottage cheese or cheese curds, sometimes including eggs and honey. Cheesecakes became popular in America in the 18th century after a New York state farmer invented modern cream cheese. This renewed popularity in cheesecake and recipes for them began to appear in cookbooks of the time.
Today, there are many different types of cheesecake, from the classic New York style to Japanese-inspired matcha green tea cheesecake.
Print this Halloween cheesecake
No Bake Halloween Cheesecake
Ingredients
For the base
- 28 (10.6 oz) Oreo cookies 300g / 10.5oz
- 100 g (3.5 oz) slightly salted butter melted
For the cheesecake filling
- 300 ml (10.1 floz) double cream (heavy cream)
- 560 g (1.2 lb) full fat cream cheese
- 1/2 tsp (0.5 tsp) seville orange extract
- 1 tsp orange gel food colouring
- 100 g (3.5 oz) white caster sugar (superfine sugar)
- 300 g (10.6 oz) white chocolate melted
For the strawberry curd glaze
- 200 g (7.1 oz) strawberries roughly chopped
- 200 g (7.1 oz) white caster sugar (superfine sugar)
- 100 g (3.5 oz) slightly salted butter
- 3 medium free range eggs
- 1 medium free range egg yolks
- 1/4 tsp (0.3 tsp) purple food colouring
To finish
- 2 tbsp candy eyes
Equipment
- Small heatproof bowl
- Large heatproof bowl
Instructions
To make the base
- Blitz the Oreos to a fine crumb in the food processor. Tip into a bowl, add the melted butter and stir until combined.
- Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.
To make the cheesecake filling
- Melt the white chocolate using 30 second blasts in the microwave, then set aside to cool.
- Pour the double cream into a large bowl. Whisk until very thick.
- Add the cream cheese, orange extract, food colouring and sugar. Mix until evenly combined. Try not to over-mix as this can make the mixture too loose.
- Add the cooled melted white chocolate. Mix briefly to combine.
- Tip the filling into the tin. Level off with a spatula and return the tin to the fridge.
To make the strawberry curd
- Pop a small white plate in the fridge to chill.
- Roughly chop the strawberries and place in a microwave safe bowl. Cover and heat on high for 2 minutes.
- Place a sieve over a heatproof bowl and tip the hot fruit into it. Mash the fruit with the back of a wooden spoon until as much juice as possible is released. Discard the pulp.
- Add the butter and sugar to the bowl. Give the mixture a 30 second burst in the microwave, then stir until the butter has melted.
- Add the room temperature eggs and whisk together. Continue to heat in 60 second bursts, stirring well after each burst until it has thickened noticeably.
- To test if your curd is thick enough, retrieve the plate from the fridge, spoon a small amount of curd onto it and then return to the fridge for 2 minutes. Now, if you run your finger through your curd, it should wrinkle slightly and leave a clear trail.
- Add the purple food colouring. Stir through, then leave to cool completely.
To finish
- Pour the cooled strawberry curd into the tin on top of the cheesecake filling. Swirl the tin gently to level off, then return to the fridge to firm up overnight.
- To release your Halloween cheesecake from its tin, first run a knife around the inside edge, then stand the cheesecake on a tin and release the hinge, allowing the sides to drop away.
- Use a palette knife slide under the Oreo base to help you transfer the cheesecake to a board.
- To finish, top your cheesecake with a scattering of candy eyes.
Video
Nutrition
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Ana P says
This is delicious but too sweet. Is there a way to make the cheesecake filling and the curd less sweet? How much sugar should be removed? The texture is amazing and the combination of the orange and strawberry flavours go surprisingly well together, as well as the Oreo base. I would prefer to cook the curd on the hob if possible as it was too time consuming doing it in the microwave. Thanks for the lovely recipe!
Emily Leary says
You can use less sugar in the cheesecake filling if you prefer. It's no bake, so you could add the sugar last and taste, bit by bit, until you're happy with the sweetness.