Go Back

Mini No Bake Cheesecake Mummy Topped

These adorable Mini No Bake Cheesecake Mummy Topped treats are a fun and festive addition to any Halloween gathering, featuring a rich cheesecake filling atop a crunchy Oreo crust, all drizzled with melted white chocolate and topped with candy eyes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Halloween
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Oreo crumbs Can use pre-packaged or homemade by crushing Oreo cookies.
  • 4 tbsp butter (melted) Ensure it's just melted to avoid altering the texture.
For the Cheesecake Filling
  • 16 oz cream cheese (softened) Must be at room temperature for smooth mixing.
  • 1/2 cup sugar Can substitute with white or brown sugar.
  • 1 cup heavy cream (whipped) Use homemade for a richer flavor if preferred.
  • 1 tsp vanilla For added flavor.
For Topping
  • White chocolate for mummy wraps Melted for drizzling on top.

Method
 

Preparation
  1. Mix the Oreo crumbs with melted butter in a bowl until well combined. The mixture should resemble wet sand.
  2. Line a muffin tin with paper liners or silicone molds and press the crumb mixture firmly into the bottom of each liner to create mini crusts.
  3. Chill the crusts in the refrigerator for about 15 minutes while preparing the filling.
Making the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla together until smooth and free of lumps.
  2. Gently fold in the whipped cream until just blended, being careful not to overmix.
Filling the Crusts
  1. Once the crusts are chilled, fill each crust with the cheesecake mixture using a piping bag or a spoon, distributing it evenly.
  2. Return the muffin tin to the refrigerator and let the cheesecakes set for about 2 hours.
Adding Mummy Wrapping
  1. Melt the white chocolate in a microwave-safe bowl or using a double boiler.
  2. Use a piping bag or spoon to drizzle the melted chocolate over the cheesecake in a mummy-wrap pattern.
  3. Allow the chocolate to harden slightly.
Finishing Touches
  1. Attach candy eyes to each cheesecake using a dab of melted chocolate.
  2. Serve chilled on a platter.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.