Halloween Cheesecake
This no-bake Halloween Cheesecake has three layers of vanilla cheesecake topped with double cream and sprinkles.
Servings: 12 Servings
Ingredients
For the Biscuit Base
- 125 g Unsalted Butter or Stork
- 350 g Digestives
For the Cheesecake
- 700 g Full-Fat Soft Cheese
- 150 g Icing Sugar
- 300 ml Double Cream
- 1 tsp Vanilla Extract
- Green Food Colouring
- Orange Food Colouring
- Purple Food Colouring
To Decorate
- 300 ml Double Cream
- 1 tbsp Icing Sugar (optional)
- Sprinkles
Instructions
To Make the Biscuit Base
- In a food processor blitz your biscuits to a crumb.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it is nice and level. Leave to one side.
To Make the Halloween Cheesecake
- In a bowl mix together the soft cheese and icing sugar, until it is nice and thick.
- Pour in the double cream, while mixing at a slow speed. The mixture should be thick and holds its shape.
- Split the mixture between three bowls. Add a little of the orange food colouring to one bowl and mix. Build the colour up by adding a little at a time, mixing in between each addition until you get the desired consistency.
- Put the cheesecake mixture into a piping bag with a large round nozzle.
- Repeat, adding the purple food colouring to one bowl and green to the other.
- Once you have all three colours in individual piping bags, pipe the first colour onto the top of the biscuit base. I went around the edges first before filling in the centre.
- Using a spatula or palette knife smooth the cheesecake mixture.
- Add the next colour on top. Again start by piping around the sides of the tin first and then filling in the middle and smoothing. Repeat using the final colour.
- Put the cheesecake into the fridge to set overnight (or at least 8 hours).
To Decorate
- Remove the cheesecake from your cake tin.
- Whip the double cream until it is thick. If you would like to sweeten the cream add a tablespoon of icing sugar.
- Pipe the double cream onto the top of the cheesecake and decorate using some spooky Halloween sprinkles.
Notes
- This Cheesecake will last for up to 3 days in the fridge.