Embrace the enchanting and slightly eerie spirit of Halloween with this delightfully spooky No-Bake Black Cocoa Halloween Cheesecake. This isn’t just any dessert; it’s a creamy, rich chocolate masterpiece designed to captivate both the eyes and the taste buds. Crafted with authentic black cocoa powder, the very ingredient responsible for the iconic flavor of Oreo cookies, and an irresistible Oreo crust, this cheesecake promises a deep, mellow chocolate experience unlike any other.

The beauty of this no-bake cheesecake lies in its simplicity and show-stopping appeal. You can achieve a professional-looking and incredibly tasty dessert without ever turning on your oven, making it perfect for busy Halloween preparations. Its naturally dark hue provides the ideal canvas for a myriad of spooky embellishments, transforming a simple dessert into a festive center-piece. Whether you’re hosting a grand Halloween party or simply celebrating trick-or-treat night with family, this customizable, Halloween-themed cheesecake is guaranteed to be a hit with both kids and adults alike.

Beyond its striking appearance and ease of preparation, this Halloween cheesecake delivers on flavor. The combination of the crumbly Oreo crust with the velvety black cocoa filling creates a harmonious blend of textures and an intensely satisfying chocolate profile. It’s a versatile dessert that can be adorned with anything from whimsical ghosts to eerie spider webs, ensuring it perfectly complements your unique Halloween aesthetic. Make this dessert a new tradition and watch it disappear faster than a ghost in the night!

Looking to complete your Halloween dessert spread? This spooky cheesecake pairs wonderfully with other festive treats such as a decadent black velvet cake, creative Halloween candy cookies (perfect for using up those leftover sweets!), or a comforting mug of Halloween hot chocolate. Create a memorable dessert table that will leave your guests enchanted!

Why This No-Bake Halloween Cheesecake Will Be Your New Favorite

Every year, Halloween calls for special treats that are as fun to make as they are to eat. This particular recipe for a Black Cocoa Halloween Cheesecake embodies everything you could want in a festive dessert. Here are the standout reasons why it’s destined to become a staple in your autumn celebrations:

Irresistible Oreo-Inspired Flavor

Imagine the delightful taste of an Oreo cookie, but transformed into a rich, creamy cheesecake. That’s precisely what you get with this recipe! The foundation of our cheesecake is a classic, buttery Oreo crust, crafted from finely crushed whole Oreo cookies (both the biscuit and the cream!). The real magic, however, happens in the filling. We use premium black cocoa powder, which is the secret ingredient behind the deep color and distinctively mellow, less bitter chocolate taste found in commercial Oreo cookies. This ensures that the cheesecake filling tastes just like a luxurious, intensified chocolate Oreo experience, making it a dream come true for chocolate lovers and Oreo enthusiasts alike.

A Dreamy, Velvety-Smooth Texture

Say goodbye to dry, crumbly cheesecakes! This no-bake wonder boasts an exceptionally creamy and smooth texture that simply melts in your mouth. The secret lies in our preparation method: we begin by whipping full-fat cream cheese until it reaches an airy, cloud-like consistency. This light base is then gently folded with freshly whipped heavy cream, which adds an ethereal lightness and an incredibly smooth, velvety bite to every forkful. The resulting filling is rich and decadent without being overly heavy, creating a perfect balance that’s hard to resist. The combination of dense chocolate flavor with this delicate texture is truly a sensory delight.

The Ultimate Spooky Halloween Showstopper

Beyond its fantastic taste and texture, this dessert is visually stunning and perfectly embodies the Halloween spirit. The black cocoa powder naturally creates an ultra-dark, almost jet-black cheesecake, offering a dramatic backdrop for creative decorating. This dark canvas is incredibly versatile, allowing you to customize your cheesecake with various toppings to match any Halloween theme. Picture ghost-shaped marshmallow Peeps floating atop a dark “pond,” delicate white chocolate spider webs intricately piped over the surface, a scattering of vibrant Halloween sprinkles, or even edible gravestone candies emerging from a bed of Oreo cookie “dirt.” You can also use plastic spiders, bats, or other festive toppers to enhance the spooky aesthetic. This dessert isn’t just a treat; it’s an edible work of art that will impress your guests and bring a touch of playful fright to your celebration.

Gather Your Ingredients for a Magical Cheesecake

To embark on the journey of creating this spectacular Halloween cheesecake, you’ll need a carefully selected array of ingredients. Each component plays a vital role in building the unique flavor, texture, and dramatic visual appeal of this no-bake masterpiece. Pay attention to the quality and temperature of your ingredients for the best results.

• Oreos: The star of our crust! You’ll need enough whole Oreo cookies (both the chocolate biscuit and the cream filling) to yield approximately 2 ½ cups of finely ground crumbs. These provide the signature chocolatey, crunchy base for our cheesecake.
• Cream Cheese: Opt for full-fat, brick-style cream cheese, ideally the Philadelphia brand, known for its consistent quality and creamy texture. It’s absolutely critical that the cream cheese is at a very soft room temperature to ensure a smooth, lump-free batter. Cold cream cheese will result in a clumpy filling.
• Black Cocoa Powder: This is your key to achieving the intensely dark color and mellow, distinctively Oreo-like chocolate flavor. Black cocoa powder is highly alkalized, reducing its bitterness and making it perfect for this spooky treat. Do not substitute with regular or Dutch-processed cocoa if you desire the true black color and specific flavor profile.
• Semi-Sweet Chocolate: Choose a good quality semi-sweet chocolate bar, ideally with a cacao content between 60-70%. This not only enhances the chocolate flavor but also acts as a natural stabilizer, helping the no-bake cheesecake to set firmly without the need for gelatin. Chop it finely for easier melting.
• Powdered Sugar: Also known as confectioners’ sugar, its fine texture ensures a perfectly smooth cheesecake batter. The small amount of cornstarch naturally present in powdered sugar also subtly contributes to the setting of the cheesecake.
• Heavy Whipping Cream: This ingredient is crucial for creating the light, airy, and fluffy texture of the cheesecake filling. Ensure your heavy whipping cream has at least 36% milk fat and is very cold when you whip it to guarantee stable, stiff peaks.
• Granulated Sugar: A small amount is added to the Oreo crust to enhance sweetness and create a slight caramelization when combined with butter.
• Kosher Salt: A pinch of salt in both the crust and the filling balances the sweetness and enhances all the other flavors, particularly the rich chocolate.
• Vanilla Paste or Extract: High-quality vanilla extract or, even better, vanilla bean paste, adds a warm, aromatic depth that complements the chocolate beautifully.
• Black Food Coloring (Optional): While black cocoa provides a significant dark color, a few drops of high-quality gel black food coloring can be added if you desire an ultra-true, intense black shade for a truly dramatic Halloween effect. This is entirely optional but can boost the visual impact.

For the exact quantities of each ingredient, please refer to the detailed recipe card at the bottom of this article.

Unlock Your Creativity: Substitutions and Variations

This No-Bake Black Cocoa Halloween Cheesecake is wonderfully flexible, allowing you to tailor it to your dietary needs, pantry staples, or creative whims. Don’t hesitate to experiment with these fantastic ideas to make it uniquely yours!

• Crust Customizations: If Oreos aren’t on hand, you can create a delightful crust using other chocolate cookie varieties. Consider chocolate wafers, which provide a rich flavor, or chocolate graham crackers, offering a slightly different texture and familiar taste. Remember that the amount of melted butter might need minor adjustments depending on the dryness and absorbency of your chosen cookie crumbs.
• Miniature Treats or Cheesecake Bars: This recipe adapts beautifully to different formats. For individual servings, prepare them as mini cheesecakes in a cupcake tin, using paper liners for easy removal. Alternatively, press the crust and filling into a 9×13-inch baking pan to create convenient and shareable cheesecake bars. Adjust chilling times for these smaller portions – mini cheesecakes will set faster!
• Explore Different Chocolates: The type of chocolate you use in the filling can significantly alter the flavor profile. For a sweeter, milder cheesecake, opt for milk chocolate. If you prefer a more intense and complex chocolate experience, dark chocolate with a higher cacao percentage (70% or above) will be exceptional. Semi-sweet chocolate, as recommended, provides a perfect balance for most palates.
• Cocoa Powder Alternatives: While black cocoa is crucial for the signature color and Oreo flavor, if it’s unavailable, you can use Dutch-processed cocoa powder. Be aware, however, that the color will be a dark brown rather than a true black. In this case, adding black gel food coloring will be essential to achieve a spooky, dark appearance. Avoid natural cocoa powder, as its acidity can react differently with the other ingredients.
• Crucial Cream Cheese Note: This cannot be stressed enough: *never* use low-fat or whipped cream cheese varieties for this recipe. Their higher water content and different fat structure will prevent the cheesecake from setting correctly, resulting in a runny, disappointing filling. Stick to full-fat, brick-style cream cheese for guaranteed success.
• Infused Flavors: Elevate the chocolate base with complementary flavors. Add a touch of pure mint extract for a “Midnight Mint” cheesecake, a hint of almond extract for nutty depth, or a splash of orange zest for a vibrant citrus note that pairs surprisingly well with dark chocolate.
• Texture and Mix-ins: For an extra layer of texture and flavor, fold in mini chocolate chips, chopped candy bars (think dark chocolate bars or even Halloween candy bits!), or finely chopped toasted nuts (like pecans or walnuts) into the cheesecake batter before chilling.
• Sauce Swirls: For a dramatic presentation, swirl a vibrant fruit sauce, like raspberry or cherry coulis, over the top of the set cheesecake. The red contrasting with the black can create a wonderfully “bloody” or gothic effect perfect for Halloween.

Your Spooky Cheesecake Journey: Step-by-Step Instructions

Creating this stunning No-Bake Black Cocoa Halloween Cheesecake is a straightforward process that yields impressive results. Follow these detailed steps carefully to ensure a perfectly smooth, creamy, and spooky dessert.

Step One: Craft the Oreo Crust. In a medium-sized bowl, combine the finely crushed Oreo crumbs (from ~26 whole Oreos), granulated sugar, melted unsalted butter, and kosher salt. Mix these ingredients thoroughly with a fork or spatula until all the cookie crumbs are evenly moistened and resemble wet sand. This ensures a cohesive and flavorful crust.

Step Two: Form and Freeze the Crust. Pour the moistened Oreo mixture into a 9-inch springform pan. Using the back of a spoon, your knuckles, or the flat bottom of a drinking glass, firmly press the crumbs into an even layer across the bottom and about three-quarters of the way up the sides of the pan. This tight packing is crucial for a stable crust. Once formed, place the entire pan into the freezer to chill and set while you prepare the cheesecake filling.

Step Three: Bloom the Black Cocoa. In a small saucepan, combine ¼ cup of heavy whipping cream and ¼ cup of water. Heat this mixture over medium heat until it’s steaming gently (do not let it come to a rolling boil). Remove the saucepan from the heat, then sift in the ¾ cup of black cocoa powder. Sifting prevents lumps and ensures a smooth paste. Stir vigorously with a spatula or whisk until a thick, glossy paste forms. This “blooming” process intensifies the cocoa’s flavor and deepens its color. Allow the cocoa paste to cool completely to room temperature before proceeding.

Step Four: Prepare Stiff Whipped Cream. In a separate, thoroughly chilled mixing bowl (preferably metal), whip the remaining 1 cup of cold heavy whipping cream using a stand mixer fitted with a whisk attachment (or a handheld electric mixer). Whip until stiff peaks form, meaning the cream holds its shape firmly and doesn’t droop when the whisk is lifted. Immediately transfer this whipped cream to another bowl and refrigerate it to keep it cold and stable until needed.

Step Five: Cream the Cream Cheese and Sugar. In the bowl of your stand mixer (now clean and fitted with the paddle attachment, or use your handheld mixer), add the 24 oz of softened room-temperature cream cheese. Beat on low speed until the cream cheese is completely smooth and lump-free, about 1-2 minutes. Stop the mixer and scrape down the sides and bottom of the bowl. Next, sift in the 1 ½ cups of powdered sugar. Mix on low speed (you might want to cover the mixer with a kitchen towel to prevent a “sugar cloud”) until just combined. Scrape the sides of the bowl once more to ensure a uniform mixture.

Step Six: Incorporate the Cocoa Paste. Add the cooled black cocoa paste to the cream cheese and sugar mixture. Beat on medium speed for approximately 30 seconds, or until the mixture is a uniform, deep black color. Stop and scrape down the sides and bottom of the bowl one last time, mixing briefly to ensure every bit is incorporated and no white streaks remain.

Step Seven: Add Melted Chocolate and Vanilla. Gently melt the 6 oz of chopped dark or semi-sweet chocolate (in a microwave in 30-second bursts, stirring between each, or over a double boiler) until completely smooth. Allow the melted chocolate to cool slightly but remain pourable. Add the slightly cooled melted chocolate and 1 tablespoon of vanilla paste or extract to the cheesecake batter. Mix on low speed until everything is fully combined and there are no visible streaks of chocolate. Ensure to scrape the sides and bottom again.

Step Eight: Fold in Whipped Cream for Airiness. Remove the mixing bowl from the stand mixer. Using a large rubber spatula, carefully and gently fold the chilled whipped cream into the cheesecake batter. Use sweeping motions from the bottom of the bowl upwards, turning the mixture over. Continue folding until the whipped cream is fully incorporated and no white streaks remain. It is critical to be gentle to avoid deflating the whipped cream, as this airiness contributes to the cheesecake’s light texture.

Hot Tip for an Ultra-Dark Hue! For an even more intense and true black color that truly screams Halloween, consider adding a few drops of high-quality black gel food coloring when you are mixing in the melted chocolate. This is an optional step but will significantly enhance the visual impact of your spooky treat.

Step Nine: Fill and Chill. Pour the finished, fluffy cheesecake batter evenly into your prepared and frozen Oreo crust in the springform pan. Use an offset spatula or the back of a spoon to smooth the top surface of the cheesecake. This is a critical step for proper setting: refrigerate the cheesecake, uncovered, for a minimum of 4 hours, or ideally, overnight. Allowing ample time to chill ensures the cheesecake sets firmly and slices cleanly.

Step Ten: Decorate and Serve Your Masterpiece! Once your cheesecake is thoroughly chilled and perfectly set, it’s time for the most exciting part – decorating! Unleash your inner artist with a variety of Halloween-themed toppings. Some popular ideas include sprinkling additional Oreo crumbs to create a “dirt” effect, adding playful candy gravestones, piping delicate white chocolate “spider webs” over the surface, placing whimsical ghost Peeps, or scattering a vibrant assortment of Halloween sprinkles. You can also add drizzles of extra melted chocolate or dollops of freshly whipped cream for added elegance. Slice, serve, and enjoy the spooky delight!

Mastering the No-Bake: Expert Tips for Success

Achieving a flawlessly creamy and perfectly set No-Bake Black Cocoa Halloween Cheesecake is easier with a few insider tricks. These expert tips will elevate your baking game and ensure your spooky dessert is a resounding success:

• Ensure the Cocoa Paste is Fully Cooled: This is a crucial step! After blooming the black cocoa powder in the warm liquid, it is absolutely imperative that you allow it to cool completely to room temperature before adding it to your cream cheese mixture. Introducing warm liquid to cold cream cheese can cause the cream cheese to soften or even partially melt, which will negatively affect the final texture and stability of your cheesecake, leading to a runny filling.
• Scrape Down the Bowl Religiously: To guarantee a smooth, uniform, and lump-free cheesecake batter, make it a habit to stop your mixer frequently and scrape down the sides and bottom of the mixing bowl. Ingredients, especially cream cheese and powdered sugar, tend to stick to the sides, and if not incorporated, can leave unmixed pockets or lumps in your final product.
• Fold in Whipped Cream Gently: The airy texture of this no-bake cheesecake heavily relies on the volume of the whipped cream. When incorporating the stiff-peak whipped cream into the main batter, use a light hand and a rubber spatula for gentle folding motions. Over-mixing or aggressive stirring will deflate the whipped cream, resulting in a denser, less airy cheesecake. Fold just until no white streaks remain.
• Prioritize Adequate Chill Time: Patience is a virtue, especially with no-bake cheesecakes! The minimum 4-hour chill time is essential for the fats in the cream cheese and chocolate to firm up, creating a stable and sliceable cheesecake. For the absolute best results and a guarantee of clean, perfect slices, consider chilling your cheesecake overnight. Rushing this step will likely lead to a soft, messy dessert.
• Decorate Post-Chill: For the most visually appealing presentation, always wait until your cheesecake is fully chilled and set before adding any decorative toppings. Placing decorations on a soft, unset cheesecake can cause them to sink into the batter or melt, ruining the aesthetic.
• Achieve Impeccably Clean Slices: To cut perfect, sharp slices that look professional, use a long, thin, sharp knife. Before each cut, run the knife under very hot water, then wipe it completely dry. Make a single, confident cut, then clean and dry the knife again before the next slice. This technique prevents the cheesecake from sticking to the knife and creates beautifully defined edges.
• Room Temperature Cream Cheese is Non-Negotiable: Always start with cream cheese that is very soft and at room temperature. This ensures it creams smoothly with the sugar, preventing lumps and creating a truly velvety texture for your filling.
• Avoid Over-Processing the Crust: While you want fine, uniform crumbs for the Oreo crust, be careful not to over-process the cookies in your food processor. If they turn into a paste, the crust might become too dense and hard when chilled. Aim for a texture resembling coarse sand.

Frequently Asked Questions About Your Halloween Cheesecake

We’ve gathered some common questions about making this no-bake cheesecake to help you troubleshoot and achieve delicious results every time.

Storage & Freezing: Keeping Your Spooky Treat Fresh

Proper storage is key to enjoying your No-Bake Black Cocoa Halloween Cheesecake for days to come, ensuring its freshness and delectable texture. Here’s how to best store and even freeze your festive dessert:

Refrigeration Guidelines:

Once your cheesecake is fully set and decorated, it should be stored in the refrigerator. To maintain its freshness, prevent it from absorbing other food odors, and keep its surface from drying out, cover the cheesecake tightly with plastic wrap. Alternatively, place individual slices or the entire cheesecake (if space permits) in an airtight container. When stored correctly, this Halloween cheesecake will remain delicious and perfectly textured for up to one week in the fridge.

Freezing for Longer Enjoyment:

This no-bake cheesecake freezes exceptionally well, making it a great make-ahead option! For freezing, it’s best to do so before adding any delicate decorations.

• Whole Cheesecake: Once fully chilled and set, wrap the entire cheesecake (still on its springform base or a sturdy cardboard round) first in several layers of plastic wrap, ensuring it’s completely sealed. Then, add a final layer of heavy-duty aluminum foil. Place the well-wrapped cheesecake into a large, freezer-safe zip-top bag or an airtight freezer-safe container.
• Individual Slices: For convenient single servings, slice the cheesecake first. Place slices on a baking sheet lined with parchment paper and freeze for about 30-60 minutes until firm. Once firm, wrap each slice individually in plastic wrap, then aluminum foil. Store these wrapped slices in a freezer-safe bag or container.

The cheesecake can be frozen for up to three months without any significant compromise to its quality or texture.

Thawing Instructions:

When you’re ready to enjoy your frozen Halloween cheesecake, proper thawing is essential to preserve its creamy texture. Remove the cheesecake (whole or slices) from the freezer. Unwrap it completely from all plastic wrap and foil. Transfer the unwrapped cheesecake to the refrigerator and allow it to thaw slowly for 2-3 hours for slices, or 4-6 hours (or overnight) for a whole cheesecake, until it is no longer frozen in the center. Avoid thawing at room temperature, as this rapid temperature change can affect the cheesecake’s texture and potentially make it watery.

Discover More Irresistible Cheesecake Recipes

If you’ve fallen in love with the rich flavors and creamy texture of this Spooky No-Bake Black Cocoa Halloween Cheesecake, you’re in for a treat! Our kitchen is filled with an array of other fantastic cheesecake creations, both baked and no-bake, featuring seasonal delights and classic favorites. Explore these recipes and find your next sweet obsession:

• Apple Crumble Cheesecake
• Chocolate Marble Cheesecake
• No Bake Baileys Irish Cream Cheesecake
• Easy Pumpkin Cheesecake Bars with Gingersnap Crust

Did you create this recipe? We would absolutely love to see your spooky creations! Share them with our community by tagging @thecozyplum on Instagram & Facebook. Don’t forget to leave a star rating ★ below to let us know how much you loved it!

📖 Halloween Cheesecake Recipe

Halloween Cheesecake

By Callan Wenner

This spooky Halloween cheesecake is a creamy, no-bake chocolate cheesecake made with mellow black cocoa and an Oreo crust. This Halloween-themed cheesecake can be customized with any toppings and is perfect to serve both kids and adults for trick-or-treat night or a Halloween party.

Rated 5 out of 5 stars from 5 votes

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Prep Time: 30 mins

Cook Time: 0 mins

Chill Time: 4 hrs

Total Time: 4 hrs 30 mins

Course: Dessert

Cuisine: American

Servings: 16 servings

Calories: 512 kcal

Note: Recipe measurements are in US Customary units.

Equipment

• Food processor or blender
• 9″ springform pan
• Stand mixer with paddle and whisk attachment (or hand mixer)
• Mixing bowls
• Rubber spatula

Ingredients

Oreo Crust

• 2 ½ cups Oreo crumbs (~26 Oreos)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• ¼ teaspoon kosher salt

Cheesecake Filling

• ¼ cup heavy whipping cream (for blooming cocoa)
• ¼ cup water (for blooming cocoa)
• ¾ cup black cocoa powder
• 6 oz dark or semi-sweet chocolate, chopped
• 1 cup heavy whipping cream, cold (for whipping)
• 24 oz cream cheese, softened to room temperature (use full-fat brick style, Philadelphia brand recommended)
• 1 ½ cups powdered sugar
• 1 tablespoon vanilla paste or extract
• Black food coloring (optional, for darker color)

Instructions

1. Crust: Stir the Oreo crumbs, granulated sugar, melted unsalted butter, and kosher salt together in a bowl with a fork until completely moistened. Pour the mixture into a 9-inch springform pan and pack it in very tightly, pressing it halfway up the sides. Freeze the crust while you prepare the filling.
2. Filling – Step 1: Bloom Cocoa. Add ¼ cup of the heavy whipping cream and the water to a small saucepan over medium heat until steaming and hot. Remove from the heat, sift in the cocoa powder (to remove any clumps), and stir until a smooth paste forms. Let this cocoa paste cool completely.
3. Filling – Step 2: Melt Chocolate. Place the chopped dark or semi-sweet chocolate into a microwave-safe bowl and heat in 30-second intervals, stirring thoroughly between each, until the chocolate is fully melted and smooth. Set aside to cool slightly.
4. Filling – Step 3: Whip Cream. In the bowl of a stand mixer fitted with the whisk attachment (or with a handheld mixer), whip the remaining 1 cup of cold heavy whipping cream to stiff peaks. The cream should hold its shape firmly on the tip of the whisk. Transfer the whipped cream to a separate large mixing bowl and set aside in the refrigerator.
5. Filling – Step 4: Cream Cheese Base. Add the softened cream cheese to the now-empty stand mixer bowl (fitted with the paddle attachment) and mix on low speed until the cream cheese is fully broken down and smooth. Scrape down the sides of the bowl. Sift in the powdered sugar and mix on low speed until just combined. Scrape down the sides again.
6. Filling – Step 5: Combine Cocoa. Add the cooled black cocoa paste to the cream cheese mixture and beat until thoroughly combined, increasing the speed to medium for 30 seconds to ensure a uniform, deep color. Scrape the sides and bottom of the bowl and mix again.
7. Filling – Step 6: Add Chocolate & Vanilla. Add the slightly cooled melted chocolate and vanilla paste or extract to the batter. Mix on low speed until fully incorporated and no streaks remain. If a darker color is desired, add a few drops of black food coloring at this stage and mix briefly.
8. Filling – Step 7: Fold Cream. Remove the bowl from the stand mixer. Gently fold the reserved whipped cream into the cheesecake batter by hand using a rubber spatula. Use light, sweeping motions until no white streaks of whipped cream remain and the mixture is light and fluffy. Be careful not to deflate the batter.
9. Assembly: Spread the finished cheesecake batter evenly into the prepared and frozen Oreo crust. Smooth the top with an offset spatula or the back of a spoon. Refrigerate the cheesecake, uncovered, for at least 4 hours, or preferably overnight, to allow it to set completely.

Video Tutorial

For a visual guide to making this delicious Halloween Cheesecake, click the link below:

Watch the Halloween Cheesecake video tutorial here!

Chef’s Notes

Decoration ideas: Unleash your creativity with meringue ghosts, crumbled Oreo “dirt” with candy gravestones, intricately piped white chocolate spider webs, cute ghost Peeps, or a vibrant assortment of Halloween sprinkles. For an extra touch of decadence, consider a chocolate drizzle or a few dollops of whipped cream.

To prepare additional whipped cream for topping, whip 1 cup cold heavy whipping cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until soft or stiff peaks form, depending on your preference.

Store the finished cheesecake, covered tightly, in the fridge for up to one week for optimal freshness. For longer storage, freeze slices or the entire cheesecake (undecorated) as per the detailed instructions in the storage section above.

Tried this recipe? We’d love to hear from you! Leave a comment and star rating to share your experience!