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) 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)
- 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)
- 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 microwave-safe bowl
- Large microwave-safe bowl
- 23cm springform tin
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!
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) 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)
- 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)
- 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 microwave-safe bowl
- Large microwave-safe bowl
- 23cm springform tin
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
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