06 Nov Leftover Halloween Candy No-Bake Chocolate Cheesecakes
Hear me out on this one.
I know when you said get rid of the leftover Halloween candy, you (and your waistline) may not have been looking for a method for taking that tempting pile of chocolate and submerging it in even and even larger and even more tempting pile of sugar and chocolate, but I (politely) encourage you to reconsider.
We can’t waste chocolate after all.
And I think there’s something to be said for throwing all of Halloween’s bite-sized remains into one over-the-top, indulgent treat in order to (deliciously) rid your home of it in one fell swoop, rather than eating it piece-by-piece over the course of the next three months, slowly chipping away at that bag you have hidden in the back of the pantry, until one day you realize that you might just be crazy because your sugar-logged brain almost has you convinced you really do like the texture of stale Milk Duds.
Trust me, it’s better this way.
Not that I’m endorsing eating an entire cheesecake in one sitting. These mini-cheesecakes are intended to be shared, as all ultra-rich and chocolate-y desserts should be, if for no other reason than by sharing chocolate you’ll be bestowed with the magical ability to make instant friends. And chocolate-loving friends are the best kind, amiright? For realz. Even the best of party tricks has nothing on chocolate.
And hey, that package of Oreos that’s been hanging out in the corner of the pantry is probably looking for an excuse to be used up, too.
This recipe gets serious bonus point for it’s simplicity. I was able to pull it together last Sunday night in the pinch of time I had between The Walking Dead, prepping for the week, and laundry folding. It’s super, super easy to pull together, and the oven? No need.
I know, I know, no-bake cheesecake…is it even a cake at all? While no-bake cheesecakes are somewhat notorious for being more mousse or pudding-like, this recipe actually stands up really well when sliced, especially if placed in the freezer for an hour or so before serving. So, it’s not the real deal. But it’s hella delicious. And since we’re dealing with Halloween-quality candy here (i.e. the bottom of the barrel, but hey, no shame), it’s the perfect, no-frills vehicle for simple, decadent cream-cheesery. Enjoy!
A Few Notes About This Recipe:
I used 3x 4-inch springform pans for this recipe but you could easily make one large cheesecake in an 8- or 9-inch springform.
I used semi-sweet chocolate and reduced the amount of powdered sugar, but bittersweet chocolate can be substituted if desired, just make sure to adjust the amount of powdered sugar to achieve your preferred level of sweetness.
If slicing, place in the freezer for up to 4 hours before serving and use a knife that’s been run under warm water to cut.
Recipe adapted from Serious Eats.
- 1 1/2 cups crushed Oreo cookies
- 4 tablespoons butter, melted
- 12 oz. (1.5 blocks) cream cheese, softened
- 3/4 - 1 cup powdered sugar (depending on your sweetness preference)
- 2 tablespoons sour cream
- 3.5 oz semi-sweet chocolate, melted and cooled
- 1/2 teaspoon vanilla extract
- 1 cup Halloween candy, chopped into bite-sized chunks
- caramel sauce, for garnish
- Combine the Oreo cookie crumbs and melted butter in a bowl and mix well, until texture is similar to that of wet sand.
- Line the sides of three 4" springform pans (or one 8" springform) with parchment and then divide the crumb mixture evenly between the three. Press in firmly to form the crust.
- In the bowl of a stand mixer fitted with paddle attachment, beat the cream cheese until smooth and slightly fluffy, about 1 minute.
- Add in the powdered sugar, mix on low until incorporated, then add the sour cream, turn up the mixer and beat on medium-high for about 2 minutes.
- Pour in the melted chocolate and vanilla and mix until incorporated. Remove from the stand and fold in the chopped candy.
- Divide between the springform pans and bang on the countertop a few times to force out any air bubbles. Use a spatula to smooth the tops then cover and place in the refrigerator to chill for 6 hours or up to overnight.
- To serve, remove from the springform pan, peel off the parchment and drizzle with caramel sauce.