Halloween just got a serious upgrade with this Double Chocolate Halloween “Cheesecake” — a raw, vegan, and naturally sweetened dessert that looks spooky and tastes absolutely divine. Featuring rich layers of white chocolate cashew cream and charcoal-infused chocolate, this treat is topped with a stunning spiderweb design that makes it a centerpiece-worthy showstopper for your Halloween celebrations.
Not only is it a conversation starter, but it’s also packed with nourishing ingredients and free from dairy, refined sugar, and artificial colors. This is the ultimate make-ahead Halloween dessert — no baking required, freezer-friendly, and guaranteed to wow your guests.
Why You’ll Love This Recipe
- No baking required — just blend, layer, and freeze
- Dairy-free and egg-free — perfect for a vegan lifestyle
- Rich chocolate flavor — with a fun Halloween twist
- Beautiful presentation — that spiderweb design is easier than it looks
- Make-ahead friendly — store it in the freezer until you’re ready to serve
Ingredients
Base
- 10 Medjool dates, pitted
- 100 g rolled oats (gluten-free, if needed)
- 50 g raw nuts (such as cashews or almonds)
- 50 g desiccated coconut
- 1 tbsp activated charcoal powder (food grade)
- 2 tbsp raw cacao powder
- 2 tbsp rice malt syrup
- Pinch of fine salt
White Chocolate Layer
- 225 g cashews (soaked for at least 4 hours)
- 80 ml rice malt syrup
- 2 tbsp coconut oil
- 60 ml melted cacao butter
- 2 tbsp lemon juice
- 125 ml plant-based milk
- 1 tsp vanilla extract
Charcoal Chocolate Layer
- 225 g cashews (soaked for at least 4 hours)
- 80 ml rice malt syrup
- 60 ml coconut oil, melted
- 2 tbsp lemon juice
- 125 ml plant-based milk
- 20 g raw cacao powder
- 3 tbsp activated charcoal powder
- 1/8 tsp salt
Instructions
- Prepare the base
Add the oats, nuts, coconut, cacao powder, charcoal, and salt to a food processor. Pulse until finely ground. Add the pitted dates and rice malt syrup and blend until the mixture sticks together when pressed. Press this mixture evenly into the base of a 25 cm springform pan lined with parchment paper. Place in the freezer while preparing the next layer. - Make the white chocolate layer
Drain and rinse the soaked cashews. Blend them into a smooth paste. Add the rice malt syrup, coconut oil, lemon juice, milk, and vanilla. With the motor running, slowly pour in the melted cacao butter. Blend until completely smooth. Set aside about 1/4 cup of the mixture in a piping bag for decoration. Pour the rest over the base and tap the pan gently to remove air bubbles. Freeze for 30 minutes. - Prepare the charcoal chocolate layer
Drain and rinse the second batch of soaked cashews. Blend until smooth. Add rice malt syrup, lemon juice, milk, cacao powder, charcoal, and salt. With the motor running, pour in the melted coconut oil and blend until silky. Pour this layer over the white chocolate layer, smoothing it out with a spatula. - Create the spiderweb design
Use the reserved white chocolate mixture to pipe concentric circles over the top of the cheesecake (starting from the center). Using a toothpick or skewer, drag lines outward from the center to the edges to create a spiderweb pattern. Repeat several times to complete the web design. - Freeze and serve
Freeze the cheesecake for at least 8 hours or overnight. Before serving, allow it to thaw for about 30 minutes at room temperature. Use a sharp knife (dipped in warm water and wiped dry) for clean slices.
Tips & Tricks
- Make sure the cashews are soaked long enough for a creamy texture.
- Blend each layer thoroughly until smooth for the best mouthfeel.
- Use a warm knife to slice through the frozen cheesecake for clean edges.
- The spiderweb effect is easiest when the top layer is slightly set but not fully frozen.
- Activated charcoal is optional but gives a dramatic Halloween look.
Storage Suggestions
- Freezer: Store in an airtight container for up to 8 weeks.
- Refrigerator: If partially thawed, keep in the fridge for up to 3 days.
- Always let it sit at room temperature for 20–30 minutes before serving to soften slightly.
Make It Your Own
- Swap the charcoal with more cacao for a traditional chocolate color.
- Add a layer of berry compote for a “bloody” Halloween effect.
- Use Halloween-themed molds or mini pans for individual servings.
- Garnish with edible googly eyes, bats, or spooky sprinkles for a fun twist.
Final Thoughts
This Double Chocolate Halloween “Cheesecake” is the perfect mix of festive, fun, and nourishing. With its bold design and rich flavor, it’s sure to become a seasonal favorite. Whether you’re hosting a party or just want to treat yourself, this dessert is a must-try for chocolate lovers and Halloween fans alike.