Hello and welcome to another delicious Halloween Cheesecake recipe. This spookylicious and scarylicious Chocolate Mint Halloween Cheesecake Recipe will add more life to your Halloween parties.

We all love parties, right? And when it comes to Halloween parties, I just love this party and this season. Everything is scary and spooky around us. So if you like Halloween and are excited for this season the same as I do, then you will love this Halloween Cheesecake Recipe.

I hope you will like this recipe and I think you you guys will also like my other Halloween recipes:

Let’s have a look at our Chocolate Mint Halloween Cheesecake ingredients.

  • Mayonnaise: A creamy sauce used as a dip and sometimes as a filling.
  • Vanilla extract: We can call it a taste booster as it enhances the taste of any recipe when added.
  • Peppermint extract: Adds a fresh and chilling flavor to the recipe, and in this recipe too.
  • Cocoa powder: All-time favorite ingredient fo everyone, and especially loved by kids.
  • Cream cheese: A soft, creamy, and rich flavorful ingredient used to make cheesecakes.
  • Whipping cream: Used for decoration purposes on cakes eaten as toppings with pancakes and waffles.
  • Fondant: Used for decoration of cakes to give a a smooth and finishing touch.

Products and ingredients I have used are mentioned below:

  • Hand whisk: Perfect for whisking and whipping, made of high-quality material.
  • Mixing bowl: Ideal for mixing, serving, and storage purpose.
  • Strainer: Made of stainless steel wires, with fine mesh.
  • Springform pan: Perfect for making all things like cheesecake, mousse, quiche, coffee cake.
  • Stand mixer: Perfect equipment for everyday kitchen tasks like kneading.
  • Teaspoons: Made of high-quality stainless steel, dishwasher safe, and easy to clean.
  • Icing spatula: Made of high-quality steel, multifunctional, non-slip, and dishwasher safe.
  • Cake stand: Multifunctional serving platter with stylish elegant design.
  • Black fondant: Perfect for making shapes and tastes great.

Now it’s time to let your imagination fly free with my Chocolate Mint Halloween Cheesecake recipe.

Starting with a brownie base, not your everyday cheesecake crust.

So to start the brownies, in a bowl add 2 ounces of unsweetened chocolate and 1/3 of a cup of boiling water and pour it over top. Now just whisk it to make sure that it’s melted in and there are no lumps.

So, now add 1 cup of granulated sugar and whisk that in. Now for something fun when it comes to brownies, add 1/3 of a cup of mayonnaise and I use this in place of butter, so I’ll whisk that in next along with that add 1 whole egg and 1 egg yolk, 1/2 teaspoon of vanilla. Now my cheesecake filling is going to be mint, so 1/2 a teaspoon of peppermint extract, whisk this all in and you all can really smell that mint from our Halloween cheesecake batter.

And now for the dry ingredients, 1/2 a cup of all-purpose flour with a 1/4 cup of cocoa powder, so the last
ingredient in the dry ingredients is a 1/2 teaspoon of salt.

And then put it in the bottom of a 9-inch springform pan. Now, this is all set for the preheated oven which you have to set to 350F/180C and it just takes 20 minutes to bake. All this brownie looks so good when it is done. Now you want to let the brownie cool completely before you make the cheesecake layer.

And now for the creamy layer, in a stand mixer add 3 packages of cream cheese softened to room temperature. The first thing to do is cream the cream cheese just to fluff it up a little bit.

Now, start adding 1 cup of sugar, so add 1/2 a cup of full-fat sour cream, also add 2 tablespoons of cornstarch, 1 tablespoon of vanilla and 1 teaspoon of peppermint extract.

Now for the eggs, you need 2 whole eggs and 1 egg yolk it’s the yolk for the batter and now on low speed, add the eggs one at a time. All you’ve got a beautiful mint flavored cheesecake batter here.

But you know what it’s really spooky looking? Well, let’s make it a little eerie with some green coloring, add a little green food coloring paste give that a stir, and all of a sudden that will be bit eerie and now pour this over top of the cooled brownie base.

So what you’ve to do is increase the heat of the oven to 400 degrees for 10 minutes then turn the oven right down to 225, so over the course of 40 minutes that oven is slowly lowering in temperature. The cheesecake is heating up and cooking gently then for the final 15 minutes turn off the oven. Open the oven door, and just let the cheesecake chill out in there and it just finished the setting perfectly.

The finishing touch is a sour cream top layer and just sweeten it up with 2 tablespoons of sugar. And, then add a bit of green color gel and you’ll have a slightly darker green color. So, dollop it on and then spread it and you just have to spread it into an even layer to cover the entire surface of the Halloween cheesecake.

The finishing touch for our chocolate mint cheesecake recipe is a storm cloud of whipped cream with flying bats over the top.

So, to get the cheesecake ready to present carefully lift up the brownie and then take some chocolate cookie crumbs and press them on the side of the cheesecake.

Because the cheesecake itself is soft and it’ll hold the crumbs so sort of paints a picture of that dark and stormy night.

Now you want to make some fondant bats; and for that, you want to roll out this fondant not as thin as leaves and then take a bat-shaped cookie cutter and cut the fondant into bat shapes. And then, insert bamboo skewers and you have to make sure your fondant dries well, after a couple of hours of drying your bats will stay upright.

When you drop them into your cheesecake, these bats will look spooky enough. But to give them an eerie glow, paint some eyes and drop silver dragées, and set these aside to dry and after a few hours when they are dried they are ready to take flight.

So, the final step now is the storm cloud whipped cream. Add 1 cup of whipping cream in mixer and add black food coloring and also add
1 tbsp of skim milk powder because it stabilizes the whipped cream and that way you can fully assemble this dessert ahead of time. As you are whipping the cream, add 2 tablespoons of sugar.

Now, simply dollop this on top of the cheesecake, and before the bats go in how about a bit of hail some colored candies and then insert those bats in the stormy, creamy cloud. The bats peeking at us right upfront now. Isn’t this a stunning party dessert, a little bit spooky a lot playful, and definitely delicious?

Chocolate Mint Bat Cheesecake

This spookylicious and scarylicious Chocolate Mint Halloween Cheesecake Recipe will add more life to your Halloween parties.
Course Dessert
Cuisine American
Keyword cheesecake, cream, creamcheese, halloween, mint extract, vanilla extract
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 350kcal


For Brownie Base

  • cup boiling water
  • 2 oz chocolate unsweetened
  • 1 cup granulated sugar
  • cup mayonnaise
  • 1+1 egg+egg yolk
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ tsp salt

For Cheesecake

  • 750 g cream cheese
  • 1⅛ cup granulated sugar
  • 1 cup sour cream full fat
  • 2 tbsp cornstarch
  • 1 tbsp vanilla extract
  • 1 tsp peppermint extract
  • 2+1 egg+egg yolk
  • leaf green food color paste for cheesecake
  • kelly green food color paste for sour cream top

For Cheesecake decoration

  • ¾ cup chocolate cookie crumbs
  • 1 cup whipping cream
  • 2 tbsp granulated sugar
  • 1 tbsp skim milk powder

For Bats

  • 5-6 oz black colored fondant
  • silver dragees
  • quick royal icing(blue)


For Brownie Base

  • For the brownie base, preheat the oven to 350ºF (180ºC). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
  • Pour the boiling water over the chocolate in a large mixing bowl, let this sit for a few seconds and then whisk until smooth (it will seem curdled at first, but it will smooth out). Whisk in the sugar, followed by the mayonnaise and then the egg and egg yolk. Whisk in the vanilla and peppermint extracts.
  • Sift the flour, cocoa, and salt over top and whisk until smooth. Pour this into the prepared pan and bake for about 20 minutes, until the top surface of the brownie is matte. Let this cool completely before making the cheesecake layer.

For Cheesecake

  • Increase the oven temperature to 400ºF (200ºC). Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until fluffy, occasionally scraping the sides of the bowl.
  • While still beating, gradually pour in 1 cup (200 g) of the sugar, stopping at least once to scrape down the bowl. Beat in 1/2 cup (125 mL) of the sour cream, the cornstarch, and the extracts, again scraping the bowl as you go. Lightly whisk the eggs and yolk in a cup and add this to the cream cheese gradually, this time mixing on low speed.
  • Use a toothpick to add a little leaf green color and mix in. Pour this over the cooled brownie base and bake for 10 minutes at 400ºF (200ºC) then lower the oven to 225ºF (107ºC) and bake for another 40 minutes. Turn off the oven and open the oven door, leaving the cheesecake to sit an additional 15 minutes before removing to a rack to cool.
  • As soon as the cheesecake is out of the oven, run a palette knife around the inside edge of the pan to loosen the cheesecake. Whisk the remaining 1/2 cup (125 mL) of sour cream and remaining 2 Tbsp (25 g) of sugar along with Kelly green food color paste, and spread this over the top of the hot cheesecake. Once the cheesecake has cooled completely (test by touching the bottom of the pan, not the sides) chill overnight.

For decoration

  • To decorate the cheesecake, remove the cheesecake from the pan and coat the sides of the cake with chocolate cookie crumbs before placing it onto a platter. Tint the whipping cream with just enough black coloring to make it a stormy grey color. Whip the cream until it reaches a soft peak and whip in the sugar and skimmed milk powder (this stabilizes the whipped cream). Dollop and spread this over the cheesecake, but not fully covering the green top.
  • Roll out the black fondant (use icing sugar sparingly, as you roll) to about 1/4-inch (0.6 cm) thick and cut out 5-6 bat shapes. Insert the floral wire or skewers into the bottom of each bat and place it on a plate or tray to dry about 5 hours.
  • Use the quick royal "glue" in a parchment piping cone to glue on the eyes and then insert the skewers into the cake, so the bats look like they are flying over the clouds. Chill the cake until ready to serve.
  • The cheesecake can be baked and chilled a full day ahead of serving and decorated up to 6 hours ahead.
  • *To make quick royal icing "glue", simply whisk about 1/2 cup (65 g) of icing sugar with a little water until thick without dripping. Spoon this into a parchment cone and use it as needed. Allow 1-2 hours to dry.