Spooky Monster Mash Halloween Cheesecake Bars (Print version)
Creamy Halloween cheesecake bars with a dark Oreo crust, bright swirls, candy eyes, and sprinkles for an easy make-ahead party dessert.
# Ingredients:
For the Oreo crust
01 -
32 Oreo cookies, filling included
02 -
6 tablespoons (85 g) unsalted butter, melted
For the cheesecake filling
03 -
24 oz (680 g) full-fat cream cheese, softened
04 -
1 1/2 cups (300 g) granulated sugar
05 -
3 large eggs, room temperature
06 -
1/4 cup (60 g) sour cream, room temperature
07 -
1 1/2 teaspoons vanilla extract
08 -
1/4 cup (30 g) all-purpose flour
09 -
Orange, green, purple, and black gel food coloring
For decorating
10 -
1/3 cup Halloween sprinkles
11 -
1/2 cup assorted candy eyes
12 -
1 tablespoon melted chocolate or frosting, optional for attaching candy eyes
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for lifting.
02 -
Pulse the Oreo cookies into fine crumbs. Mix with melted butter, press firmly into the prepared pan, and bake for 10 minutes. Let the crust cool while you make the filling.
03 -
Beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing briefly after each addition. Mix in sour cream, vanilla, and flour just until combined.
04 -
Divide the batter into four bowls. Tint each bowl with orange, green, purple, and black gel food coloring. Spoon the colors over the cooled crust and swirl lightly with a skewer.
05 -
Bake for 40-45 minutes, until the edges are set and the center still has a gentle wobble. Do not bake until completely firm.
06 -
Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight until fully firm.
07 -
Add sprinkles and candy eyes, using a little melted chocolate or frosting to attach the eyes if needed. Slice with a hot, wiped knife for clean bars.
# Good to know:
01 -
Best chilled overnight before slicing.
02 -
Add candy eyes after chilling for the cleanest finish.
03 -
Store refrigerated in an airtight container for up to 4 days.