These Ghosts in the Graveyard Halloween Dessert Shooters are a spooktacular treat that combines creamy indulgence with playful charm. Layers of rich chocolate pudding, velvety whipped cream, and crumbly cookie “dirt” create a delightful mix of textures. Topped with ghostly meringues and candy tombstones, they’re as fun to make as they are to devour. Ready in just 30 minutes, they’re perfect for parties or a festive family dessert.
Each bite offers a decadent blend of sweet and smooth flavors, with a hint of crunch for contrast. The individual servings make them easy to share, and their eerie yet adorable presentation is sure to impress. Whether you’re hosting a Halloween bash or just craving something whimsical, these shooters are a guaranteed crowd-pleaser.
Ingredients for Ghosts in the Graveyard Halloween Dessert Shooters
- Filling:
- ▢ 1 cup (175 g) semisweet chocolate chips
- ▢ 2 cups (474 ml) heavy cream, divided
- ▢ 8 oz (227 g) cream cheese, softened
- ▢ ½ teaspoon vanilla extract
- ▢ 28 Oreo Cookies, pulverized in a food processor
- ▢ 1 cup (200 g) powdered sugar
- Whipped Cream Ghosts:
- ▢ 1 cup (237 ml) heavy cream
- ▢ ¾ cup (150 g) powdered sugar
- ▢ ½ teaspoon vanilla extract (or use Cool Whip as a shortcut)
- Other Optional Toppings:
- ▢ 12 Milano sandwich cookies
- ▢ 1 tube black premade frosting (for writing “RIP” on cookies and ghost faces)
Step-by-Step Instructions
- Prepare the Chocolate Filling: In a small saucepan, combine 1 cup chocolate chips and ½ cup heavy cream over medium-low heat. Stir frequently until the chocolate is melted and the mixture is smooth. Remove from heat, pour into a heatproof bowl, and let cool completely.
- Whip the Cream: In a clean medium-sized bowl, use an electric mixer to beat the remaining 1 ½ cups heavy cream until stiff peaks form. Set aside.
- Combine Filling Ingredients: In a stand mixer, combine the softened cream cheese and cooled chocolate mixture. Mix until smooth. Gradually add 1 cup powdered sugar, scraping down the sides of the bowl as needed. Stir in ½ teaspoon vanilla extract and 1 ½ cups of the Oreo crumbs (reserve the rest for topping).
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate mixture until fully combined.
- Assemble the Shooters: Set out 24 disposable shot glasses. Transfer the filling to a large Ziploc bag, snip off one corner, and pipe the mixture into the glasses, filling them about ¾ full. Sprinkle the remaining Oreo crumbs over the tops.
- Prepare the Tombstones: Use black frosting to write “RIP” on the upper half of each Milano cookie. Press the cookies firmly into half of the shooters, leaving the “RIP” portion visible like tombstones.
- Make the Whipped Cream Ghosts: In a clean bowl, combine 1 cup heavy cream, ¾ cup powdered sugar, and ½ teaspoon vanilla extract. Whisk until stiff peaks form (or use Cool Whip for convenience). Transfer to a piping bag fitted with a large round tip and pipe ghost-shaped swirls onto the remaining shooters. Use black frosting to add eyes and mouths to the ghosts.
- Serve & Enjoy: Chill until ready to serve, and enjoy your spooky Halloween treat!
Spooky Serving Suggestions
For an extra eerie touch, serve these dessert shooters on a tray lined with crushed Oreo crumbs to mimic “dirt.” Add a few gummy worms or plastic spiders around the glasses for a fun, creepy vibe. If you’re hosting a Halloween party, consider dimming the lights and using glow-in-the-dark cups for a ghostly glow!
Storage and Make-Ahead Tips
These shooters can be prepared up to a day in advance. Store them covered in the refrigerator, but wait to add the whipped cream ghosts and Milano tombstones until just before serving to keep them fresh and intact. If using Cool Whip, it’s best to add it right before serving to maintain its texture.
Recipe Variations for All Ghouls
Swap out the semisweet chocolate chips for white chocolate or dark chocolate for a different flavor twist. For a nutty crunch, mix in some finely chopped pecans or almonds with the Oreo crumbs. If you’re short on time, skip the homemade whipped cream and use Cool Whip instead—it’s just as delicious and saves time!
Equipment Guidance for Smooth Spooking
A stand mixer or electric hand mixer is essential for whipping the cream and combining the filling smoothly. Use a piping bag with a large round tip for the whipped cream ghosts to create clean, spooky shapes. If you don’t have a piping bag, a resealable plastic bag with a corner snipped off works just as well!
Common Questions Answered
Can I use store-bought Oreo crumbs?
Absolutely! Save time by using pre-crushed Oreo crumbs instead of pulverizing the cookies yourself.
Can I make these non-alcoholic?
These shooters are already alcohol-free, making them perfect for all ages. For an adult twist, add a splash of Baileys or Kahlúa to the chocolate mixture.
Ghosts in the Graveyard Halloween Dessert Shooters
Ingredients
Filling
- 1 cup semisweet chocolate chips
- 2 cups heavy cream divided
- 8 oz cream cheese softened
- ½ teaspoon vanilla extract
- 28 Oreo Cookies pulverized in food processor
- 1 cup powdered sugar
Whipped Cream Ghosts
- 1 cup heavy cream
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Other optional toppings
- 12 Milano sandwich cookies
- 1 tube Black premade frosting for writing
Instructions
- In a small saucepan, combine 1 cup chocolate chips and ½ cup of the heavy cream over medium-low heat, stirring frequently until chocolate chips are completely melted and mixture is smooth.
- Remove from heat and pour into a heatproof bowl. Allow mixture to cool completely before continuing.
- In a clean, medium-sized bowl, use an electric mixer to beat remaining 1 ½ cups heavy cream to stiff peaks. Set aside.
- In bowl of stand mixer, combine cream cheese and (cooled) chocolate mixture, stirring until completely combined.
- Gradually add powdered sugar until completely combined. Scrape down sides of bowl as needed.
- Stir in vanilla extract and 1 ½ cups of the Oreo crumbs (reserve remaining crumbs to sprinkle over tops of shooters).
- Fold in whipped cream and then stir on low-speed until completely combined.
- Set out 24 disposable shot glasses.
- Pour mixture into large Ziploc bag, snip off one corner and pipe filling into shot glasses, filling about ¾½ full.
- Cover tops of each shooter with remaining Oreo crumbs.
- Prepare Milano cookies buy using black frosting to write “RIP” on upper half of cookie.
- Press Milano cookies firmly into half of the shooters so that only the half of the cookie reading “RIP” is protruding (like tombstones).
- Prepare whipped cream ghosts by combining heavy cream, powdered sugar, and vanilla in clean medium-sized bowl and whisking until stiff peaks form. (You may instead skip this step and use Cool Whip).
- Pour whipped cream (or Cool Whip)into large piping bag fitted with a large round tip and pipe ghost-shaped swirls on top of the remaininghalf of dessert shooters.
- Use black frosting to gently draw eyes and mouths on ghosts
- Serve & enjoy!