How to make my No-Bake Frankenstein Cheesecake Bars. A delicious Oreo biscuit base is topped with a no-bake mint cheesecake, with edible chocolate details. Fun for Halloween, great for kids to get involved with making and decoration. Vegan, no-bake, no-egg, no-dairy and easily made gluten-free.
No-Bake Frankenstein Cheesecake Bars
Get ready for an insanely spooky (yet cute) treat with these vegan and no-bake mint chocolate cheesecake bars, perfect for Halloween! Made with a ultra creamy, dairy-free mint cheesecake filling and an irresistible Oreo cookie crust, these bars are both delicious and easy to make. To give them a spooky twist, we top them with chocolate detailing and silver dusted pretzels to look like Frankenstein, perfect Halloween touch, great for spooky season. Whether you’re hosting a Halloween party or just craving something indulgent & sweet, these cheesecake bars are sure to be a hit with both vegans and non-vegans alike!
Looking for more spooky recipes, check out my:
- No-Bake Oreo Bat Cheesecake Bars
- Vegan Ghost Doughnuts
- Easy Vegan Spider Web Tart
- Easy Vegan Jack Skellington Cookies
- Vegan Triple Chocolate Ghost Brownies
- Baked Vegan Pumpkin Cheesecake
Why you’ll love these cheesecake bars –
Here are some reasons why you’ll absolutely love these no-bake mint Frankenstein cheesecake bars:
- Halloween fun: The Frankenstein theme adds a playful touch that’s perfect for Halloween celebrations!
- No-Bake: No need to turn on the oven with this recipe! These bars are simple and easy to prepare, ideal for busy schedules.
- Minty flavour: The refreshing mint flavour gives a unique twist to classic cheesecake, making each bite a cool and creamy delight. It pairs perfectly with the rich Oreo base.
- Creamy texture: With a smooth and luscious cheesecake filling, these bars melt in your mouth!
- Eye-Catching: The mint green cheesecake and spooky Frankenstein design make them a stand out / eye catching treat.
- Kid-friendly: The cheesecake bars are a fun activity for kids and adults alike.
- Great for parties: These bars are perfect for Halloween parties, or any occasion that calls for a spook-tastic treat.
- Great make ahead dessert: Prepare them in advance and store them in the fridge, so they’re ready to decorate and serve when you need them.
- Gluten-Free option: Easily adapt the base just by using gluten-free cookies for the base.
Ingredients you’ll need
- Oreo cookies : You can use gluten-free Oreo’s to make this a wheat-free recipe. I like Love More Choc ‘O’s, ASDA, Tesco and Sainsburys Free-From Cookies and Cream Biscuits.
- Dairy-free butter : My go-to vegan block butters are Flora Plant Butter and Naturli Vegan Block.
- Cashew nuts : Make sure the nuts are soaked in water to soften before using. Details of this step is in the method.
- Dairy-free cream cheese : Use a good quality vegan / dairy-free cream cheese such as Violife, Miyoko’s or Kite Hill for example.
- Icing / powdered sugar : Sift before using to remove any lumps.
- Mint flavouring / extract : This can be found in the baking isle.
- Green food gel : You want to use a high pigmented food gel rather than liquid food colouring. I use Rainbow Pro Gel in the colour ‘Leaf green‘ for the perfect Frankenstein shade.
- Coconut cream : Use the thick white cream from a can of coconut milk.
Frankenstein decorations
- Dairy-free dark chocolate : I like to use a 70% dark chocolate as the bitter taste compliments the sweetness of the cookies.
- Dairy-free white chocolate : Use a good quality vegan / dairy-free white chocolate which is easy to melt. I use Supermarket own branded free-from white chocolate.
- Black food gel : This is optional but add a drop to some dark chocolate for the eyes, super effective. I use the Rainbow Food Pro Gel in black, linked here.
- Pretzel sticks : Use pretzel sticks for the bolts on their side of the cheesecakes.
- Edible silver : Brush the pretzels with a-little water then spray on the edible silver glitter to replicate ‘Frankensteins bolts’. Super simple but effective.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
No-Bake Frankenstein Cheesecake Bars
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make these spook-tastic No-Bake Vegan Frankenstein Cheesecake Bars, perfect for Halloween. Cookies and cream with a mint cheesecake filling topped with chocolate details, it’s the ultimate spooky treat! Vegan, no-egg, no-dairy and easily made gluten-free.
Ingredients
Ingredients for the base
- 300g (2 packs) of Oreo cookies
- 100g of dairy-free butter
Ingredients for the cheesecake filling
- 200g of cashew nuts (see step 1 for prep details)
- 500g of dairy-free cream cheese
- 150g of icing / powdered sugar
- 20g of coconut cream (See notes)
- 2 teaspoons of mint extract / flavouring
- Green food gel
Ingredients for the decorations
- Pretzel sticks
- Edible silver glitter
- 200g of dairy-free dark chocolate
- 50g of dairy-free white chocolate
Instructions
Method (base)
- Line the base of a loose base, 8×8 square cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the Oreo biscuits to a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream, mint flavouring and drop of green food gel. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Pour the minty mixture into the tin on top of the biscuit base. Tap the cheesecake onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
Method (decorations)
- Carefully lift the cheesecake out of the loose base tin, and place on your worktop.
- Use a sharp knife to cut the cheesecake into servings / bars (see video for example).
- Line a small tray with baking paper. Melt the dairy-free white chocolate either on the hob using a bain-marie method or in the microwave until smooth, and transfer into a piping bag and snip off the tip. Pipe small circles of the white chocolate on the lined tray, these are for the eyes.
- Freeze for 10 minutes while you melt the dark chocolate.
- Melt the dark chocolate, along with a small drop of black food gel, stir to combine. Transfer into a piping bag and snip off the tip.
- Pipe a small black dot in the middle of each white chocolate button. Set in the fridge / freezer to set.
- Decorate the cheesecake bars with the dark chocolate by adding on the ‘Frankenstein hair, face scar and mouth’ (refer to photos for reference).
- Break small pieces from pretzel sticks, lightly brush with a tiny amount of water and add on the edible silver glitter.
- Press a silver pretzel stick either side of the cheesecakes for Frankensteins ‘bolts’.
- Serve and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
What is coconut cream? Only use the thick white cream from a can of coconut milk. Drain the liquid and only use the white cream.
- Prep Time: 5 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
