Halloween Cheesecake with Flying Bats


A few weeks ago, my sister was looking for a dessert to take an event celebrating the volunteers who help her with the Therapeutic Riding Institute. She has been teaching physically challenged kids how to ride horses for many years. She and the other instructors need a lot of help during the lessons and they are grateful to all those who help out. They host a dinner to thank them every year.
Being I’m not very comfortable around horses I don’t help out with lessons I volunteer to make food. I even catered the volunteer dinner one year. Cooking dinner for 100 guests was good practice for our Halloween parties, but now that I have a Halloween party to cook for, I only had time to make a no-bake cheesecake for the volunteer event.
I’ve been wanting to try out this idea of lining the sides of a cheese cake with brownie cut outs for a while and black brownie bats were easy and gave the cake a nice Halloween look.
No-Bake Halloween Cheesecake with Brownie Bats
                                                                                                               (serves 8-12)
1 family size brownie mix (and ingredients to make it) – or a recipe to fit a 9×13 pan
16 ounces cream cheese
2 cups marshmallow fluff
8 ounces frozen whipped topping, thawed
12×18 (half size) baking pan lined with non-stick aluminum foil or parchment paper
small bat cookie cutter
8 inch spring form pan
non-stick foil or parchment paper
large pastry bag or a large zip top bag


Make brownie mix according to package instructions. Pour into a 12 inch by 18 inch baking pan. Spread into a thin layer. Bake for 16-20 minutes until the edges are set. Allow to cool completely.


Remove brownie from pan and peel of the tin foil or parchment. Set brownie on a cutting board.
Use the edges of your 8 inch spring form pan as a guide. Cut out an 8 inch circle from the brownie. Cut out bats using a cookie cutter. The number of bats you’l need will depend on the size of the cutter, but you’ll have more than enough brownie for this project.


If you want a completely white edge on your cheesecake, you’ll need to cut off about 1/2 inch all around your brownie circle.


Line the bottom of the springform pan with non-stick foil, then clamp on the sides. To make sure the cheesecake comes out of the pan nicely, line the sides of the pan with the non-stick foil. I used Klear Kake Band because I have it and it’s cut to fit in a cake pan, but you can easily just cut a long strip of foil and set it around the sides of the pan.



Make the cheesecake filling. Beat the cream cheese and marshmallow fluff until light and fluffy. Add the whipped topping and beat just to combine. Pour into a large pastry bag or zip top bag. Snip of the tip of the bag.
Set the brownie into the bottom of the spring form pan. Pipe some of the filling around the edge of the brownie.


Set the brownie bats on top of that filling and all around the edge of the pan. Be sure to leave space in between the bats.


Pipe cheesecake filling in between the bats and into any spaces like under the wings.


Pipe all the remaining filling into the pan. Smooth out the top. Add some bats to the top. Refrigerate for two hours then place in the freezer for 30 minutes.


Remove the sides of the springform pan.

Peel away the Klear Kake Band or tin foil to reveal the bats.


I wish my bat cookie cutter would have had more detail. Next time I make this, I’ll be sure to use a better cutter, like the one I’ve linked to below. But all in all, I think it turned out pretty good.
Use a large spatula to remove the cake from the tin foil and set it on a serving platter or cake platter.
Keep refrigerated for up to 4 days. You can freeze for up to a month.


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Items used to create this project that are available on Amazon.com (commission earned for sales)

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