Name: Halloween Swirled Cheesecake Bars
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 24
Cuisine: American
Ingredients: 30 Oreo® cookies; 4 tablespoons melted unsalted butter; 3 (8 oz) packages cream cheese, softened; 1 1/2 cups granulated sugar; 3 tablespoons sour cream; 1 1/2 teaspoons vanilla extract; 3 tablespoons all-purpose flour*; 3 large eggs; Orange, purple, and green gel colors; 2 cups heavy cream; 1 cup powdered sugar; 48 candy eyes

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There is no trick to this fun treat. These creamy and colorful Halloween Cheesecake Bars will add a fun flair to all your fall parties.

An Oreo crust and the spooky yet sweet whipped cream ghost will have everyone smiling.

*This content is sponsored by Dixie Crystals Sugar. All opinions and ideas expressed are entirely my own.

A colorful cheesecake bar topped with a Cool Whip ghost on a black plate.

Woo hoo! It's officially googly eye season! This is my favorite time of year for baking cute treats with eyes.

Now quite honestly, I always keep a jar of these candy eyes in my sprinkle bin because I am always look for ways to use them at every holiday.

But I feel like Halloween is the best time to add eyeballs to all the treats! There is just something about food with eyes that makes me smile every single time.

A black plate with a stack of four halloween swirled cheesecake bars with an Oreo crust on it.

A few years ago I made these fun rainbow cheesecake using bright spring colors. This month I decided to change up the colors of the rainbow cheesecake and to decorate them with some googly eye ghosts.

This turned out to be one seriously fun monster mash up!

Four pictures showing the steps to making marbled cheesecake bars with Halloween colors.

Since Halloween is just a few weeks away, I used purple, orange, and green gel colors to tint the cheesecake bars.

How to make Halloween Cheesecake Bars

This easy Halloween cheesecake looks fancy, but is actually very easy to make. Follow the simple steps and you can have one baking in your oven in no time at all.

Crush the cookies and stir in the melted butter. Press evenly into the pan. Bake and cool.
Beat the cream cheese and Dixie Crystals sugar until creamy. Add the sour cream, vanilla, and extract and beat again.
Add the eggs one at a time and mix until incorporated.
Divide the batter into 3 bowls and tint with your favorite Halloween colors.
Drop the cheesecake batter on the crust and swirl with a knife. Bake and cool.
Beat the heavy cream and Dixie Crystals powdered sugar until light and fluffy.
Pipe on top of the cooled cheesecake in a ghost shape and add candy eyes.

BRUCREW TIP: You can also change the colors out to match your game day parties or other themed parties like I did in this red white and blue cheesecake.

Two black plates with cheesecake bars topped with Cool Whip ghosts.

Recipe Tips

Leave the filling in the cookies when you crush them in a food processor. The cream filling helps hold the crumbs together along with the butter.
Use softened cream cheese so that you do not have lumps in the batter.
Gel food colors are best to tint the cheesecake batter because they will not add extra moisture to the batter.
Use a butter knife to swirl the different colors together. Just don't push the knife down all the way to the crust.
Fill a piping bag fitted with icing tip 1A with this easy whipped cream recipe and swirl ghosts on top of the cooled cheesecake bars. Press eyeballs into each one.

Can I make cheesecake bars ahead of time?

You sure can. That is what makes them so easy for parties. Bake them and then keep the cheesecake bars in a sealed container in the refrigerator for 2-3 days.

Cut the cheesecake into bars and decorate right before serving.

Can you freeze these?

Yes, you can. Make sure the cheesecake bars are completely cool, then wrap tightly in plastic wrap. Place in a freezer safe container or bag and freeze for 2-3 months. Thaw in the refrigerator overnight before serving.

A black plate with a stack of colorful cheesecake bars on it.

Other Easy Halloween Recipes

Decorated Monster Cookies - kids of all ages will love using their imagination to create fun and spooky monster cookies.

Peanut Butter Monster - candy eyes and purple sprinkles make these easy peanut butter candies a fun no bake treat to share at Halloween parties.

Spider Cookies - chocolate covered pretzels, eyes, and sprinkles add a fun flair to these easy cookies

Coffee Cheesecake Oreo Brownies with Ghosts - brownies, Oreo cookies, and cheesecake make these brownies an amazing Halloween treat to indulge in this fall!

Spider Donut - soft fluffy donuts decorated with candy legs and edible eyes are a fun breakfast this time of year!

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Recipe

Halloween Swirled Cheesecake Bars

Yield: 24 Bars

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

These Halloween Swirled Cheesecake Bars are made with a delicious Oreo crust and topped with a colorful, smooth and creamy cheesecake.

Ingredients

For the Crust

30 Oreo® cookies
4 tablespoons melted unsalted butter

For the Cheesecake

3 (8 oz) packages cream cheese, softened
1 ½ cups granulated sugar
3 tablespoons sour cream
1 ½ teaspoons vanilla extract
3 tablespoons all-purpose flour*
3 large eggs
Orange, purple, and green gel colors

For the Whipped Cream

2 cups heavy cream
1 cup powdered sugar
48 candy eyes

Instructions

Preheat oven to 325°F degrees. Spray a 9x13-inch pan with nonstick baking spray. Set aside.
Crush cookies (with filling) in a food processor. Stir in butter. Press evenly into bottom of prepared pan. Bake 10 minutes, then remove and cool.
Place a large rimmed sheet pan on bottom rack of oven and fill halfway with water.
Beat cream cheese and sugar until creamy. Add sour cream, vanilla, and flour and beat again.
Add eggs one at a time, mixing until incorporated. Do not over-mix batter.
Divide cheesecake batter evenly into 3 bowls. Use gel colors to tint batter to desired colors.
Spoon batter evenly over cooled crust, alternating colors. Use a butter knife to swirl the colors gently. Do not over-swirl.
Place cheesecake pan on the rimmed sheet with water and bake for 45 minutes.
Remove and cool on wire rack for 1 hour. Refrigerate 4-6 hours or overnight.
Just prior to serving, place mixing bowl and whisk attachment in freezer for 10 minutes.
Pour heavy cream and powdered sugar in chilled bowl. Beat on high until light and fluffy.
Use a piping bag and icing tip 1A to swirl whip cream on top of squares. Press candy eyes into each swirl right before serving.

Notes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Allow this to chill in the refridgerator for at least 6 hours.
This recipe was created using Dixie Crystals Sugar.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 82mgCarbohydrates: 42gFiber: 1gSugar: 32gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Black plates with marbled cheesecake bars topped with Cool Whip ghosts.

Two pictures of Halloween cheesecake bars collaged together with a black text box.

*This recipe was sponsored by Dixie Crystals. All opinions expressed are 100% my own. Thank you for letting me share products and brands I use and love. See my disclosure policy for more information.*

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