No-Bake Vegan Cheesecake Ghosts
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These No-Bake Vegan Cheesecake Ghosts are so simple to make and so fun for Halloween! They are gluten-free, grain-free, dye-free and so creamy and delicious! The no-bake chocolate crust is topped with a cashew cheesecake filling colored with purple sweet potato powder and the ghosts are made with a simple buttercream frosting for a spooky fun Halloween dessert!
post updated: 4/2/24
And cue music “I always feel like, somebody’s watchin’ me….” I know, cliche to be singing this Rockwell song at Halloween time, but common, so fitting with those little ghost eyes staring at you! Anyway, this is a boolicious treat the whole family will enjoy, so go ahead, embrace the inner kid in you, because these are so much fun!
See, the truth is I’m immersed in the toddler world right now with a 3-year-old and 1 year old, but while making food into adorable characters really isn’t how my brain works, Halloween just makes it so easy. If you want to see some incredible character food art, check out Jacob’s Food Diaries or Edible Food Art For Kids.
So now that we’ve talked about the cuteness of these No-Bake Vegan Cheesecake Ghosts, let’s actually talk about the cheesecake recipe. Everything about this recipe is easy, and it turned out more delicious than I thought. I actually wasn’t going to give this recipe a home on my blog, but they are so delicious I just had to.
The Crust
This is the same crust I use in my Gluten-Free Vegan Pumpkin Cheesecake Bars, except I added cacao (cocoa) powder to the batter to make it chocolate. It’s a grain-free crust made with banana flour, sunflower seed butter, coconut oil, vanilla, maple syrup and a pinch of salt. That’s it! And no baking required 🙂
The Vegan Cheesecake Filling
This filling is also no-bake, made with raw cashews, coconut cream, maple syrup, coconut oil, vanilla, salt, and is made dye-free by using purple sweet potato powder!
So far, we have a pretty healthy, gluten-free, vegan, naturally sweetened, plant-based treat here! These are delicious as is, but if you want to get spooky and are willing to add a little bit more sugar here, the buttercream ghosts take these No-Bake Vegan Cheese Cake Ghosts over the top!
The Buttercream Ghosts
The perfect buttercream consistency made with vegan/plant butter, organic powdered sugar, vanilla, and I like to add a touch of cinnamon to my frosting. Super easy to whip up, and very easy to pipe into a ghost shape on top of your cheesecakes. I also like to add candy eyes that I found at my local craft store, so that they really look like ghosts and you can choose to add sprinkles but aren’t necessary.
These No-Bake Vegan Cheesecake Ghosts firm up pretty quickly in the fridge too, just simply press the crust into the muffin cups, top with the cheesecake filling and chill. Then before serving, pipe on the ghosts. Keep them stored in the fridge for up to a few days, and you can also freeze for later!
If you’re in a ghostly mood and you make this recipe, be sure to leave a comment below and tag me on Instagram or Facebook when you make them this Fall!
No-Bake Vegan Cheesecake Ghosts
- Total Time: 30 minutes
- Yield: 12 1x
Description
These No-Bake Vegan Cheesecake Ghosts have a no-bake chocolate crust that is topped with a cashew cheesecake filling colored with purple sweet potato powder and the ghosts are made with a simple buttercream frosting for a spooky fun Halloween dessert!
Ingredients
Crust
- 1.5 cups banana flour
- 1/2 cup cacao/cocoa powder
- 1 teaspoon pure vanilla extract
- 1/3 cup maple syrup
- 1/2 cup sunflower seed butter/other nut or seed butter
- 1/4 cup coconut oil
- 1/4 cup water
- pinch salt
Vegan Cheesecake Filling
- 1 cup raw cashews, soaked overnight or boiled for 15 minutes
- 1/3 cup maple syrup
- 1 can coconut cream (solid part only)
- 1/4 cup coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 5 teaspoons purple superfood powder (like purple sweet potato flour, acai powder, berry powder)
Buttercream Ghosts
- 1 cup (2 sticks) plant (vegan) butter
- 3.5 cups organic powdered sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
Decorations
- Candy eyes
- sprinkles (optional)
Instructions
- First, if you didn't soak your cashews overnight, you'll need to boil them in water for 15 minutes. Make sure the cashews are well covered with water when you boil them.
Crust
- In a large bowl, whisk together the dry crust ingredients and then stir in the wet.
- Press the crust into a cup-lined muffin tin, and then pack the crust down using the back of a spoon. Set aside.
**NOTE: You only want to fill each cup about 1/4 full with the crust to leave room for the filling.
Vegan Cheesecake Filling
- Drain and rinse the cashews then add them to a blender with all of the other cheesecake filling ingredients until smooth and creamy.
- Pour the filling evenly over top of all the crusts and then place the muffin tin in the refrigerator overnight to set up.
For the Frosting
- In a stand mixer (alternatively you can do this with your hand blender/mixer) cream the butter, vanilla, and cinnamon on medium speed. Slowly add in the powdered sugar and keep blending until it thickens.
- Using the 0.7″ piping tip, pipe the frosting into a ghost shape, starting wider at the bottom and tapering off at the top.
- Sprinkle with sprinkles and place 2 candy eyes on each ghost!
Store in the fridge for up to 3 days, or you may freeze them. Let them thaw at room temperature before enjoying.
Notes
**For the purple cheesecake filling color I used Lilac Taro Yam Supercolor Powder from Suncore Foods.
- Prep Time: 30 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
- Category: Dessert
- Cuisine: American
