Spooky Halloween marshmallow cheesecake

This Halloween, delight your guests with a spooky yet delicious marshmallow cheesecake! Featuring a chocolate biscuit crust, a creamy marshmallow filling, and adorable meringue ghosts, this treat is p

120 min Serves 12 Medium

Our own summary of the original by Cassie Best — the full post and photos live at bbcgoodfood.com.

Create a festive Halloween dessert with a chocolate biscuit base, a creamy marshmallow cheesecake filling, and decorative meringue ghosts. This recipe includes detailed steps for preparing the crust, mixing the filling, baking the meringue ghosts, and assembling the final spooky treat.

Directions

Place the chocolate sandwich cookies into a food processor and pulse until they form fine crumbs. Drizzle the melted butter over the crumbs and pulse once more to blend everything together. Line the inner wall of a 20cm deep springform pan with parchment paper. Transfer the crumb mixture into the pan and use the back of a spoon to firmly press it along the bottom and up the sides, reaching about halfway up. An uneven edge is fine and will create a fun, craggy look. Place the prepared crust in the refrigerator to set while you prepare the filling.

Combine the mini marshmallows and milk in a saucepan over medium-low heat. Stir continuously until the marshmallows have completely melted into the milk. Allow the mixture to cool slightly for a few minutes.

In a large mixing bowl, combine the soft cheese, double cream, and vanilla extract. Beat with an electric mixer until smooth. Gradually pour in the slightly warm marshmallow mixture while continuing to beat until the filling is completely smooth. Take the chilled crust out of the refrigerator and spread the filling evenly over the base. Smooth the top and return the cheesecake to the fridge to set for at least two hours. The cheesecake can be stored in the refrigerator for up to one day.

Preheat your oven to 120C (100C fan/gas mark 1) and line a baking sheet with parchment paper. In a clean, large bowl, place the egg whites with a pinch of salt. Beat with an electric whisk until foamy and forming soft peaks. Add the caster sugar one tablespoon at a time, beating continuously until the mixture becomes thick, glossy, and holds stiff peaks.

Transfer the meringue into a piping bag fitted with a large round tip. Hold the tip directly above the prepared baking sheet and pipe small, round blobs to create ghost shapes. Bake for 1 hour and 30 minutes, then allow them to cool completely.

Once the meringue ghosts have cooled, use a black icing pen to draw spooky faces on them. Gently release the cheesecake from the springform pan and transfer it to a serving plate or cake stand. Arrange the meringue ghosts on top of the cheesecake just before serving. The finished dessert can be kept in the refrigerator for up to two days.