Ingredients
Equipment
Method
- Crush 100g (9 whole cookies) Oreo cookies into fine crumbs using a food processor or rolling pin
- Melt 40g of butter in a bowl and combine the cookie crumbs with the melted butter until it forms a damp sand texture
- Spoon about 2 teaspoons of the Oreo crust mixture into each ramekin or mini cheesecake pan
- Press firmly using a shot glass or wooden spoon, making sure the bottom is even
- Place in the fridge while you prepare the filling
- In a large bowl, beat cream cheese and vanilla extract until smooth and creamy
- In a separate bowl, whip the double cream until stiff peaks form and gently fold the whipped cream into the cream cheese mixture using a wooden spoon or spatula to avoid air bubbles
- Add the remaining 100g crushed Oreos and fold again until evenly combined
- Remove the mini cheesecake tins from the fridge and divide the cheesecake batter evenly between your 8 pots
- Smooth the tops with a spoon and refrigerate again while you prepare the chocolate layer
- In the microwave or double boiler melt 100g of milk chocolate and pour a thin layer over each cheesecake
- Cover 8 marshmallows in the melted chocolate and place one in the centre of each mini cheesecake, this will be your spider body!
- While the chocolate is still wet, gently press on two candy eyes
- Place the cheesecakes in the fridge for at least 5 hours (or overnight) to set fully
- Once set, push each cheesecake out of its removable base and use a black icing pen to draw eight little spider legs around each marshmallow body
Video
Notes
Keep your finished cheesecakes covered in plastic wrap or in an airtight container in the fridge. They’ll stay fresh for up to 3–4 days.