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+ servings
Slice of no bake raspberry Oreo cheesecake on white plate.

No Bake Cheesecake Halloween

This no-bake Halloween cheesecake holds a spooky surprise! Fresh homemade raspberry sauce is in every bite of this creamy white chocolate cheesecake. The black Oreo cookie dough makes a delightfully dark contrast to the light cheesecake cream and tastes simply divine!
5 from 53 votes
Prep Time 1 hr
Chill Time 6 hrs 20 mins
Total Time 7 hrs 20 mins
Course Dessert, Partyfood
Cuisine American
Servings 16 Slices
Calories 414 kcal



Raspberry Sauce

  • 170 g Fresh raspberries
  • 67 g Sugar
  • 60 ml Water divided
  • 1 tablespoon Cornstarch

Cookie Crust

  • 35 Oreos
  • 7 tablespoon Butter salted

Cheesecake Cream

  • 680 g Cream cheese
  • 162 g Confectioner's sugar
  • 1 tablespoon Vanilla extract
  • 2 teaspoon Fresh lemon juice
  • 120 ml Whipped cream divided
  • 170 g White chocolate chopped


  • 170 g Milk chocolate or dark chocolate
  • 4 tablespoon Whipped cream


Step 1 - Preparation

  • Prepare a round springform pan with baking paper on the bottom. Lightly spray the sides of the pan with non-stick spray and set aside.

Step 2 - The Oreo cookie dough

  • Place the Oreo cookies in a food processor, and process them into fine cookie crumbs. In the meantime, slowly melt the butter in a small pan.
    35 Oreos
  • Add the crumbled cookie pieces to the food processor along with the melted butter and process on high until the cookie crumbs stick to the sides of the food processor.
    7 tablespoon Butter
  • The mixture will have a sand-like consistency and can be crushed with your fingers.
  • Empty the Oreo mixture into it and press the Oreo dough firmly into the springform pan. Spread it over the bottom and sides of the pan to create a nice even shape.
  • Place the filled pan in the refrigerator for 15 minutes to cool.

Step 3 - Raspberry sauce

  • Place the raspberries, three tablespoons of water, and the granulated sugar in a sauce pot and heat over medium heat.
    170 g Fresh raspberries, 60 ml Water, 67 g Sugar
  • Once the mixture starts bubbling, loosen the raspberries with a rubber spatula or spoon.
  • In a small separate bowl, whisk together one tablespoon of cold water and the cornstarch until completely dissolved.
    1 tablespoon Cornstarch, 60 ml Water
  • Add this mixture to the raspberry sauce and stir. Bring to a boil briefly, then reduce the heat to a simmer.
  • The sauce will thicken within 2-3 minutes.
  • Press the prepared sauce through a fine mesh sieve to remove the seeds from the sauce. What remains is a lovely, smooth raspberry sauce.
  • Set it aside to cool.

Step 4 - The cheesecake filling

  • Place the cream cheese in the bowl of your stand mixer.
    680 g Cream cheese
  • Whisk the cream cheese until it is completely smooth and fluffy, scraping down the sides as needed, about 3-4 minutes.
  • Meanwhile, squeeze half a lemon.
    2 teaspoon Fresh lemon juice
  • Add the sugar, vanilla, and two tablespoons of lemon juice to the bowl and beat on medium speed until the mixture is fluffy.
    162 g Confectioner's sugar, 1 tablespoon Vanilla extract, 2 teaspoon Fresh lemon juice
  • Add half of the cream (60 ml / ¼ cup) to the measuring cup and microwave for 1 minute or until heated.
    120 ml Whipped cream
  • Place the white chocolate in a bowl and pour the cream over the white chocolate. Whisk quickly with a fork to melt the white chocolate into a smooth, pourable mixture.
    170 g White chocolate
  • Turn the mixer to medium speed and slowly pour the white chocolate into the cheesecake mixture until thoroughly blended.
  • Add the remaining whipped cream. Remix it until everything is well combined.
    120 ml Whipped cream

Step 5 - Assemble the cheesecake

  • Remove the chilled crust from the refrigerator. Pour half of the cheesecake mixture into the crust and gently smooth it to cover the bottom.
  • Place in the freezer for 10 minutes to allow the mixture to set and firm up.
  • Remove the cake from the freezer and spoon the raspberry sauce onto the cheesecake mixture. Gently spread it out using a spoon.
  • Carefully spoon the remaining cheesecake mixture on top of the raspberry layer. Be careful not to mix the layers here.

Step 6 - The spider web

  • Place four tablespoons of whipped cream in a measuring cup and microwave for 45 seconds.
    4 tablespoon Whipped cream, 170 g Milk chocolate
  • If you want to use dark chocolate for the spider web, I recommend using six tablespoons of heavy cream.
  • Put the chocolate in a medium bowl and pour the hot cream over it. Stir the mixture with a fork until you have a smooth, thick ganache.
  • Pour the chocolate ganache into a cake decorating piping bag to shape the net.
  • Once filled, cut off the tip of the bag and make a dot in the center of the cheesecake.
  • Pipe a large circle on top of the cheesecake and repeat the process, leaving about ½-inch/ 1.2cm of space between the circles.
  • Now drag from the ganache's center dot to the cheesecake's outer edge a line (using the tip of a knife or a toothpick).
  • Repeat every 1-inch/2.5cm, making sure the circles are slightly curved to create a spider web.
  • Refrigerate for at least 6 hours to prevent the cheesecake from becoming too runny. Overnight is ideal. Serve chilled.

Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.

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Keyword halloween no bake cheesecake, no bake cheesecake, no bake spiderweb cheesecake, Oreo cheesecake, raspberry cheesecake
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Slice | Calories: 414kcal | Carbohydrates: 45g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 291mg | Potassium: 190mg | Fiber: 2g | Sugar: 25g | Vitamin A: 762IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg