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Easy No-Bake Spider Cheesecake Cups (Best Halloween Dessert)

No-Bake Spider Cheesecake Cups - featured image
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These no-bake spider cheesecake cups are creamy, crunchy, and spooky—perfect for Halloween. With an Oreo crust, a light mousse-like filling, and chocolate spiders on top, they come together in just 20 minutes of active time.

Ingredients

Scale
  • 20 Oreo cookies (regular, not double-stuff)
  • 4 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup powdered sugar (60 grams)
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream (240 ml), cold
  • 1/2 cup chocolate melting wafers (or dark chocolate chips)
  • 8 pretzel sticks, broken in half to make 16 legs
  • 16 candy eyes (optional)

Instructions

  1. Make the Oreo crust: Crush 20 Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Transfer to a medium bowl and stir in 4 tablespoons melted butter until evenly moistened. Divide the mixture among 8 small cups (4-6 ounces each) and press firmly with the bottom of a glass. Refrigerate while making the filling.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Add the powdered sugar and vanilla extract, beat on low until combined, then increase to medium for 30 seconds until smooth. Scrape down the sides.
  3. In a separate medium bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 2-3 minutes. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, adding about a third at a time, until light and fluffy.
  4. Assemble the cups: Remove the cups from the fridge. Spoon or pipe the cheesecake filling on top of the crust, dividing evenly. Smooth the tops and tap gently to settle. Refrigerate for at least 2 hours until firm.
  5. Make the chocolate spiders: Melt the chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Line a baking sheet with parchment paper. Transfer the melted chocolate to a small piping bag or zip-top bag with a tiny corner snipped off. Pipe small oval spider bodies (about the size of a quarter) onto the parchment. While the chocolate is still wet, press two pretzel stick halves into each side for legs and add two candy eyes. Refrigerate for 10-15 minu…
  6. Decorate and serve: Once the cheesecake cups are firm and the spiders are set, place one chocolate spider on top of each cup. Serve immediately or keep refrigerated.

Notes

Room temperature cream cheese is essential for a smooth filling. Don’t skip whipping the cream separately—it gives the filling a light, mousse-like texture. The chocolate spiders can be made up to a week in advance and stored in an airtight container at room temperature. For best results, make the cups a day ahead to allow flavors to meld.

Nutrition

Keywords: no-bake cheesecake, Halloween dessert, spider cheesecake cups, Oreo crust, easy dessert, spooky treat

Find it online: https://flurpchef.com/easy-no-bake-spider-cheesecake-cups-best-halloween-dessert/