These Ghost Cheesecake Brownies are half fudgy brownie, half creamy cheesecake, and topped with a marshmallow ghost for a decadent Halloween treat!
Halloween is my favorite holiday, so of course I love all of the spooky-themed party treats! If you love brownies and cheesecake, this is definitely the dessert for you. These Ghost Cheesecake Brownies are a simple recipe made with a boxed brownie mix with a cheesecake layer swirled in, and then topped with a marshmallow ghost to create a spooky Halloween treat. Without the ghost on top, you can enjoy these brownies year-round, and they are sure to become a family favorite.
These Ghost Cheesecake Brownies are a simple and decadent dessert that's fun to share for Halloween (or really, anytime). Here's what you'll need:
(Specific measurements and full recipe instructions are found below)
- brownie mix: for a fudgy brownie, I recommend a “fudge brownie” mix, but any boxed brownie mix will do.
- cream cheese: use full fat cream cheese, in the block form.
- eggs: egg helps the bind the cheesecake layer together.
- granulated sugar: gives the cheesecake layer its sweetness.
- vanilla extract: using a good quality vanilla is always recommended.
This recipe uses a boxed brownie mix, so it’s quick and easy! Prepare the brownie mix according to the directions on the box. Pour the brownie batter into a 9x13 baking dish lined with parchment paper or coated with non-stick cooking spray. Set the pan aside.
In a small mixing bowl, prepare the cheesecake mixture. Use a hand or stand mixer to whip the ingredients together until smooth and well combined.
Add spoonfuls of the cheesecake mixture on top of the brownie batter. Next, use a knife or a skewer to swirl the cheesecake mixture through the brownie batter. Be careful to not swirl it around so much that it mixes together!
Allow the brownies to cool completely.
Next, pipe melted almond bark on top of the marshmallow and down the sides until completely coated. Allow the excess almond bark to pool around the bottom of the marshmallow. Allow the almond bark to cool until completely set (about 1 hour).
Last, but not least, use a black edible marker to draw a ghost face on the front of the marshmallow.
Remove the brownies from the pan and cut into 12 equal squares. Here's a helpful tip: Use a plastic knife to cut the brownies - it cuts beautifully without mangling the brownies!
Now it's time to spookify the brownies! Start by melting the almond bark in a microwave-safe bowl for 30 seconds. Stir, and continue microwaving in 30-second intervals until fully melted. Once melted, pour into a piping bag or Ziploc bag with the corner cut off. Add a small dollop on top of each brownie and immediately top with a marshmallow.
Ghost Cheesecake Brownies
Servings: 12
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Ingredients:
- (18.2 oz) fudge brownie mix
- eggs, oil, and water from box directions
- ⅓ cup sugar
- 8 oz cream cheese, softened
- 1 egg
- ½ teaspoon vanilla
- 12 marshmallows
- 1 pound white almond bark
- Black edible marker
Directions:
- Preheat oven to 350º F.
- Line a 9x13 baking dish with parchment paper or coat with non-stick spray and set aside.
- Prepare brownie batter according to the box directions.
- Pour the brownie batter into the prepared pan and set aside.
- In a medium bowl, use an hand or stand mixer to whip together cream cheese, sugar, egg, and vanilla extract.
- Place spoonfuls of the cream cheese mixture on top of the brownie batter.
- Use a knife to swirl the cheesecake mixture through the brownie batter.
- Bake for 35-40 minutes - a toothpick should come out with a few moist crumbs attached. Do not overbake.
- Allow the brownies to cool completely.
- Remove brownies from the pan and slice into 12 equal squares.
- In a microwave safe bowl, melt the white almond bark in 30 second increments, stirring in between.
- Pour the melted chocolate into a piping bag or Ziploc bag with the end snipped off.
- Add a drop of melted almond bark on each brownie and immediately place a marshmallow on top.
- Pipe almond bark on top of the marshmallow, and let it drip down around the marshmallow until covered. Allow excess almond bark to pool at the bottom of the marshmallow.
- Allow the almond bark to cool for about an hour until set.
- Use an edible marker to draw a ghost face on the front of the marshmallow.
- Serve and enjoy!
Tips:
- Storage: refrigerate brownies in an airtight container for up to one week. I would also recommend placing a piece of parchment paper between layers so the brownies don’t stick together.
- Freeze: store brownies in a freezer bag for up to 2 months.
- Variations & Substitutions:
- Add nuts, toffee, or small candies (M&Ms, etc) to the brownies for extra crunch and flavor.
I'm looking forward to whipping up more of these Ghost Cheesecake Brownies for our Halloween parties, and hope you try them for yourself! Not only are they fun and simple to make, but they are SO GOOD! If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!!
Looking for more Halloween inspiration?
Check out this collection of OVER 100 creative Halloween Party ideas!!
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