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Irresistible Mummy Cheesecake Bars: Easy Halloween Dessert

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A spooky yet sophisticated Halloween dessert featuring a creamy New York-style cheesecake base topped with white chocolate ‘mummy wraps’ and chocolate chip eyes. This easy-to-make treat combines rich, tangy flavors with a fun, festive presentation.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • ½ cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 1 ½ cups white chocolate chips
  • 12–16 semi-sweet chocolate chips
  • Vegetable oil (optional, for thinning white chocolate)

Instructions

  1. Preheat oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper and lightly grease.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and cinnamon. Mix until resembling wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant. Let cool completely.
  4. In a large mixing bowl, beat softened cream cheese on medium speed until smooth (about 2 minutes). Scrape down sides.
  5. Add ¾ cup sugar and beat until combined.
  6. Add sour cream and vanilla extract. Beat on low speed until just incorporated.
  7. Add eggs one at a time, mixing on low speed after each addition until just blended. Do not overbeat.
  8. Sprinkle flour over the batter and gently fold in with a rubber spatula until no streaks remain.
  9. Pour batter over the cooled crust and smooth the top. Bake for 35-40 minutes until edges are set but the center has a slight jiggle.
  10. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
  11. Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight until completely firm.
  12. Once chilled, microwave white chocolate chips in 30-second intervals, stirring between each, until smooth. Add a teaspoon of vegetable oil if needed for drizzling.
  13. Cut the chilled cheesecake into 12-16 bars.
  14. Drizzle white chocolate over each bar in horizontal lines to mimic mummy wraps.
  15. While chocolate is wet, press two semi-sweet chocolate chips onto each bar for eyes.
  16. Let white chocolate set at room temperature for 15-20 minutes or in the fridge for 5 minutes. Serve chilled.

Notes

Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracks. The cheesecake must be completely chilled before cutting and wrapping to ensure clean slices and proper chocolate setting. For gluten-free options, substitute graham cracker crumbs with a 1:1 gluten-free mix or almond flour.

Nutrition

Keywords: Halloween dessert, mummy cheesecake, white chocolate bars, easy cheesecake recipe, holiday baking, spooky treats, cream cheese dessert

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