Individual no-bake desserts topped with tombstone cookies and whipped cream ghosts. They're super cute yet spooky enough for Halloween.

Ingredients

Filling:

  • 175 g chocolate chips
  • 500 ml heavy cream
  • 250 g softened cream cheese
  • 28 Oreo chocolate chip cookies
  • 200 g powdered sugar
  • 1/2 teaspoon vanilla extract

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For tombstones:

  • 12 Milano cookies
  • 1 tube of black edible icing for lettering

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For Ghosts

  • 250 ml heavy cream
  • 150 g powdered sugar
  • Vanilla on the tip of a knife

Additionally, you can decorate each serving with ready-made candies in the shape of flowers and pumpkins.

The recipe uses 60 ml cups.

Recipe

  1. Combine chocolate chips and 1 cup of cream in a saucepan and melt over medium heat, stirring constantly.
  2. Add vanilla extract. Let the mixture cool completely.
  3. Combine the cooled chocolate mixture with the cream cheese.
  4. While stirring vigorously, add powdered sugar little by little.
  5. Add crushed Oreo cookies. Reserve ½ cup of cookies for topping.
  6. In a separate bowl, beat the remaining cream until stiff peaks form.
  7. Combine the mixture with whipped cream. Stir gently until smooth.
  8. Make 24 serving cups.
  9. Transfer the filling to a pastry bag. Fill each cup 3/4 full.
  10. Sprinkle each cup with the remaining Oreo crumbs.

Tombstones for 12 cups:

  1. On the top half of the Milano cookies, write in black icing.
  2. Insert the cookies halfway into the "ground" in the cups so that the writing protrudes.

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Ghosts for 12 cups:

  1. Whip the cream, powdered sugar, and vanilla until stiff peaks form. You can skip this step by using whipped cream from a can.
  2. Using a piping bag, make ghosts in the cups that are missing the tombstones.
  3. Use black icing to draw eyes and mouths.

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Use lollipops, gummy candies, or jelly beans for additional decoration.

 

Recipe by Samantha Merritt