Tasty Oreo biscuit base, chocolate cheesecake filling, topped with a shortbread biscuit, crushed Oreos and fondant icing, all in the style of a spooky Halloween graveyard!
It isn’t Halloween without some form of spooky, deadly dessert. Ok, not deadly as in dangerous of course! I’m talking creepy design, but amazing taste! These graveyard desserts really fit the description!
There’s not much creepier than a graveyard at Halloween, only thankfully, when you dig into this one, you’re met with a chocolate cheesecake filling and a deliciously mouthwatering Oreo biscuit base!
And if that’s not enough, don’t worry! There’s a shortbread biscuit to top it off. Don’t be fooled by the appearance, these shortbread gravestones are as sweet as they come!
My Graveyard desserts are perfect for a family of 4 after a Halloween themed meal, or you could even make mini versions in smaller bowls or shot glasses for Halloween parties!
Whatever you decide, I can guarantee it will taste delicious with this recipe. However, make sure you only add the shortbread at the very end before serving. If you place it in the cheesecake too early, the shortbread will absorb some of the moisture and will go too soft. Think of it as a last minute decoration instead.
These gorgeous Halloween treats can be stored in the fridge with clingfilm wrapped over them for up to 5 days. On the other hand, if you want to make them in advance, you can buy some foil containers like the ones I’ve linked in the ‘what you’ll need’ section below, and make them in those to freeze instead. All you need to do, is use the foil container as your bowl, allow the cheesecake to set in the fridge as normal, and then wrap in clingfilm, Place in a sealable freezer bag and freeze. Take care to allow them enough room in the freezer without getting squashed and damaged. They can be frozen for up to 1 month.
As for the shortbread gravestones, they should be stored in an airtight container at room temperature and can also be frozen. They can be frozen the same way as the cheesecakes.
Want to see a short video of these graveyard desserts? Click here to watch my TikTok video!
Here’s how I made my Graveyard Desserts
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What you’ll need to make these Graveyard Desserts
Mixer (or mixing bowl and electric hand whisk)
Food Processor (or mixing bowl if you’re using your hands)
Foil containers (if freezing)
Ingredients (Serves 4)
- 100g oreos
- 50g butter
- 75g icing sugar
- 200ml double cream
- 200g Cream cheese
- 75g milk chocolate
- 75g 70% chocolate
- 3 oz plain flour
- 2 oz butter/margarine
- 1 oz caster sugar
- black food colouring gel
- red ready to roll icing
- green ready to roll icing
- black ready to roll icing
- 50g Oreos
- Firstly, melt the butter in a saucepan over a low heat.
- Crush 100g Oreos either in a food processor or in a dish with a rolling pin until fine crumbs form.
- Pour the melted butter into the Oreos, mix together and divide evenly between 4 dessert glasses.
- Press the Oreo biscuit base down into the glass with a spoon and place the dessert glasses in the fridge while going on to the next step.
- In a mixing bowl, whip 200ml double cream with an electric whisk until stiff peaks form.
- Add cream cheese and 75g icing sugar and whisk until combined.
- Melt 75g 70% chocolate and 75g milk chocolate slowly in a glass dish over a pan of hot water on the hob, medium heat.
- Once the chocolate is fully melted, pour it into the cheese and cream mixture and fold in with a spoon or spatula.
- Finally, divide the mixture between the four dessert glasses, cover with clingfilm and continue to refrigerate for 4+ hours or overnight.
- Add the flour, sugar and butter/margarine to a food processor and mix until crumbs form. Alternatively, if you don’t have a food processor, you can rub the mixture between your fingers until the crumbs form.
- Press the crumbs together in your hands to form the dough, and knead a few times to combine.
- Roll out the dough with a rolling pin on a non stick surface, and cut out 4 rectangles either with a cookie cutter or a knife.
- Take a round cutter, and take out the top two corners of each rectangle (portrait side), to form the shape on the photographs.
- Next, use your knife or rectangle cutter to cut a small amount from both sides of the rectangle, angling it so that the top is wider than the bottom, as in the photograph.
- Use a knife to carve the letter ‘R’, ‘I’ and ‘P’ into the surface of the shortbread gravestone. Make the letters slightly jagged in order to give that old, spooky effect.
- Place a few drops of black food colouring gel into a bowl with a couple of drops of water, and mix with a brush.
- Brush the black food colouring on to the shortbread gravestone, filling the lettering, and in patches around the edges. Don’t paint the whole thing, it needs to look old and patchy.
- Sprinkle the shortbread gravestones with sugar and place them in the fridge on grease proof paper on a baking tray for 20 minutes.
- Bake the shortbread gravestones on the middle shelf of a preheated oven at 180 degrees for around 10-15 minutes or until they are starting to turn golden.
- Finally, remove from the oven and place on a wire cooling rack to cool completely.
- Crush the rest of the Oreos as you did previously and coat each of the refrigerated cheesecakes with the Oreo crumbs, completely covering the surface.
- Take a small ball of red, black and green ready to roll icing, and press them together, kneading 2 or 3 times to combine them into one ball.
- Roll out the mixed icing bowl on a non stick surface and use a small leaf cutter to cut out 5 or 6 leaves per dessert.
- Curl the fondant leaves at the sides like autumn leaves do, and scatter them randomly on the surface of the desserts.
- Finally, complete by placing one shortbread gravestone vertically in each dessert as photographed.
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If you liked this Graveyard Dessert recipe, you might also like my Halloween Hot Dog Hand recipe. Click here to read it.