Halloween Oozy Cheesecakes
Easy
These mini cheesecakes are indulgent yet surprising light and fluffy in texture. With the added coulis-filled syringes, they make for a terrifyingly delicious treat to serve to family and friends over Halloween. These fake syringes can often be picked up in craft shops at this time of year. In place of the syringes, some Halloween-themed sweets would also be perfectly placed. Enjoy! Created by Nessa Robins.
PREP IN
30 MIN
SERVE
12
Halloween Oozy Cheesecakes
Easy
PREP IN
30 MIN
SERVE
12
Introduction
These mini cheesecakes are indulgent yet surprising light and fluffy in texture. With the added coulis-filled syringes, they make for a terrifyingly delicious treat to serve to family and friends over Halloween. These fake syringes can often be picked up in craft shops at this time of year. In pl
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Ingredients
- 350g shortbread biscuits
- 150g butter
- 200g full fat cream cheese, such as Philadelphia
- 50g icing sugar
- 2tsp vanilla extract
- 200ml cream
- 200g raspberries
- 50g caster sugar
- 60ml water
- 150ml cream, whipped
COULIS:
TOPPING:
Method
- 1. Line a muffin tin with 12 muffin cases. In a food processor, blitz the biscuits until they’re like a fine dust. Gently melt the butter either in a pan or in the microwave and add to the crushed biscuits.
- 2. Stir to combine and divide between the cases. Press it down firmly and evenly, and place in the fridge while making the filling.
- 3. Add the cream cheese, icing sugar and vanilla extract to a mixing bowl and gently mix for a few seconds. Add the cream and continue to mix, on low, until the mixture firms up a little, which will take less than 2 minutes. Ensure the mixture is combined and firm but be careful not to overmix as this can cause the mixture to split.
- 4. Evenly divide the mixture between the biscuit bases. Cling the muffin tray completely to avoid the creamy mixture becoming tainted in the fridge. Place in the fridge overnight to set.
- 5. Make the coulis by adding the raspberries, sugar, and water to a small saucepan. Bring to the boil, then simmer for about ten minutes, until the berries are completely soft. Take from the heat, mash with a fork, and leave to cool completely before passing the coulis through a sieve into a bowl. Refrigerate until ready to use.
- 6. To assemble, peel the wrappers from the cheesecakes. Drizzle over a little coulis, top with some whipped cream and drizzle a little more coulis on top. Store any leftovers in the fridge, but these mini cheesecakes are best eaten on the day they are assembled. Enjoy!
