Mini Oreo Cheesecake Spider Bites for Halloween

If you’re looking for a creepy-cute Halloween dessert that kids (and adults!) will love, these Mini Oreo Cheesecake Spider Bites are the perfect choice.

Made with a buttery Oreo cookie crust, a creamy cheesecake filling, and chocolate-covered marshmallow spiders on top, they’re spooky, sweet, and surprisingly simple to make!

Why You’ll Love This Recipe

• Mini cheesecakes that are the perfect size for parties or little hands.
• No water bath or complicated steps, just simple ingredients and a few bowls.
• A fun, no-stress Halloween treat that looks as good as it tastes.
• Great make-ahead dessert, store them in an airtight container in the fridge overnight.

Ingredients

• 200g Oreo cookies (about 18 biscuits), divided — 100g (9 biscuits) for crust, 100g (9 biscuits) for filling
• 40g melted butter
• 250g full-fat cream cheese
• 1 tsp vanilla extract
• 200g double cream (heavy whipping cream)
• 100g milk chocolate, melted
• 8 marshmallows
• Candy eyes
• Black icing pen (for legs)

Instructions

1. Crush 100g Oreo cookies into fine crumbs using a food processor or rolling pin.
   Combine the cookie crumbs with 40g melted butter until it forms a damp sand texture.
2. Spoon about 2 teaspoons of the Oreo crust mixture into each ramekin or mini cheesecake pan. Press firmly using a shot glass or wooden spoon, making sure the bottom is even.
3. Place in the fridge while you prepare the filling.
4. In a large bowl, beat cream cheese and vanilla extract with an electric mixer on medium speed or with a spatula until smooth and creamy.
5. In a separate bowl, whip the double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a wooden spoon or spatula to avoid air bubbles.
6. Add the remaining 100g crushed Oreos and fold again until evenly combined as this creates that delicious creamy Oreo cheesecake filling.
7. Divide the cheesecake batter evenly between your 8 pots.
8. Smooth the tops with a spoon and refrigerate while you prepare the chocolate layer.
9. Melt 100g milk chocolate and pour a thin layer over each cheesecake.
10. Cover 8 marshmallows in the melted chocolate and place one in the centre of each mini cheesecake. This will be your spider body!
11. While the chocolate is still wet, gently press on two candy eyes.
12. Place the cheesecakes in the fridge for at least 5 hours (or overnight) to set fully.
13. Once set, push each cheesecake out of its removable base.
14. Use a black icing pen to draw eight little spider legs around each marshmallow body and there you have it, the cutest spooky spider cheesecakes ever!

Tips for the Perfect Mini Cheesecakes

• Use room temperature ingredients for the smoothest cream cheese mixture.
• Fold your whipped cream in slowly to keep the cheesecake batter light and airy.
• Chill thoroughly! The longer the better for a creamy, set texture.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Storage

Keep your finished cheesecakes covered in plastic wrap or in an airtight container in the fridge. They’ll stay fresh for up to 3–4 days… if they last that long!