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Mummy Cheesecake decorated with candy eyes and drizzled icing for a spooky Halloween party dessert idea.
Callie Brooks

Mummy Cheesecake

This no-bake Mummy Cheesecake is a playful Halloween dessert featuring a creamy filling, graham cracker crust, and mummy-style whipped topping bandages — complete with spooky candy eyes!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 1 9-inch graham cracker crust, prepared
  • 8 oz whipped topping, thawed
  • as needed chocolate chips or candy eyes

Equipment

  • mixing bowl
  • electric mixer
  • rubber spatula
  • piping bag or plastic bag with tip
  • 9-inch pie plate or springform pan

Method
 

  1. Beat cream cheese, sugar, and vanilla extract together until smooth and creamy.
  2. Gently fold in the whipped heavy cream to create a fluffy filling.
  3. Pour the mixture into the prepared graham cracker crust.
  4. Refrigerate for at least 4 hours to allow the cheesecake to set.
  5. Once chilled, spread a thin layer of whipped topping on top.
  6. Pipe zigzag lines of whipped topping across the cheesecake to create mummy-style bandages.
  7. Add candy eyes or chocolate chips to give the mummy a spooky face.

Nutrition

Calories: 310kcalCarbohydrates: 19gProtein: 3gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 180mgPotassium: 80mgSugar: 13gVitamin A: 850IUCalcium: 60mgIron: 0.3mg

Notes

Chill the bowl and beaters before whipping cream for best results. Pipe mummy 'bandages' in varied widths for realistic effect. Tint topping purple and drizzle berry sauce for a spooky purple dessert. Avoid overmixing the filling or skipping chill time.

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