Worm Cheesecake

These jello worms have wiggled their way into a no-bake cheesecake and it’s both horrifying and delicious. This is the first recipe that I’ve been unable to eat DESPITE MAKING IT MYSELF. It looks too real. They look like real worms and I just can’t.

But this isn’t for me.

This is for you.

And you deserve the weirdest recipes that I can come up with each Halloween. So here we go.

These worms are made with jello, cream, green food coloring and 100 plastic straws. So strange, but it works and they look so realistic!

The key is to use flexible plastic straws, because it’s those little ridges in the straw that make the worms look so (disgustingly) real! Be sure to “open” or extend the straws before pouring the jelly in!

If you’d like a video tutorial, because the worms are a little strange to make, check out my YouTube tutorial for this cake below!

And if you want to make an extra creepy dessert spread, you can double the recipe for the worms and make a Worm-Filled Birthday Cake to go along with it!

Worm Cheesecake

Jello worms have wiggled their way into a no-bake cheesecake and it's both horrifying and delicious.

Course dessert

Cuisine american

Servings 12

Equipment

• 100 flexible plastic straws
• 9 inch springform pan
• electric mixer
• measuring spoons and cups
• mixing bowls

Ingredients

Worms:

• 2 boxes raspberry jello
• 3 packets powdered gelatin (3 tbsp)
• ¾ cup whipping cream
• 3 cups boiling water
• 15 drops green liquid food colouring
• 100 flexible straws
• 1 mason jar

Cheesecake Base:

• 200 g chocolate wafers
• 65 g unsalted butter melted

Cheesecake Filling:

• 400 g cream cheese room temperature
• 80 g granulated sugar
• 1 tbsp cocoa powder
• 400 ml whipping cream
• ¼ cup lemon juice from about 1 lemon
• ½ tsp vanilla extract
• 2 tsp powdered gelatin
• 2 ½ tbsp cold water
• oreo cookie crumbs

Instructions

Make the worms:

• Combine the jello powder and powdered gelatin in a large bowl. Add the boiling water and stir until dissolved. Place the bowl in the fridge for 20 minutes, or until lukewarm.
• In a separate bowl, combine the whipping cream and green food colouring. Add to the jello mixture and mix well.
• Extend the flexible straws and insert them into a tall mason jar, flexible ends downward. The straws should fit snugly into the jar. Wrap an elastic band around the straws, then slowly pour the jelly into the straws. It will pour out into the mason jar as well, but don’t worry! Keep pouring until the mason jar is full. Place the jar into the fridge and leave overnight.
• Gently pull the straws out of the mason jar (this may take a little wiggling). Working with one straw at a time, run it under hot water, then squeeze one end and push the worm out onto a place. Repeat with the remaining straws, then place in the fridge while you make the cheesecake.

Make the base:

• Place the chocolate wafers in a food processor and pulse until they resemble a fine crumb. Add the butter and mix well.
• Press into the bottom of a 9 inch springform pan, then place the pan in the fridge while you make the filling.

Make the filling:

• Place the cream cheese in a bowl and beat with an electric mixer until smooth. Add the cocoa powder and sugar and combine. Then add the whipping cream, lemon juice and vanilla extract and mix until smooth.
• Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
• Scatter a few worms into the cheesecake pan, directly on top of the crust. Spoon some filling on top, then add a few more worms. Pour the rest of the filling on top and smooth the surface. Scatter 1/5 of the remaining worms on top, then place the cheesecake in the fridge until set, about 3 hours.
• Slide a sharp knife around the edges of the cheesecake, then remove the sides of the pan.
• Toss the remaining worms with some oreo cookie crumbs, until they appear to be covered in dirt. Sprinkle some more oreo cookie crumbs onto the surface of the cheesecake, then scatter the worms on top. Enjoy!

Video

Notes

• the worms should be “unmolded” when you are ready to add them to the cheesecake. Don’t leave them overnight, either in the fridge or at room temperature, as they can loose their shape and stick together into one large mass.

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Tried this recipe?Let us know how it was!