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Spooky Cheesecake

Cakes Biscuits & Sweet Treats
  • Makes 8 Portions
  • Not Suitable for freezing
  • Preparation 5 minutes
  • 0 minutes cooking time
  • 140 C°, 275 F°, Gas Mark 1


For the Cheesecake Mix
  • 1 Tin of Condensed Milk
  • 1/2 Pint Double Cream
  • 1lb (2 tubs) Cream Cheese (full fat)
  • 8tbsp Lemon Juice
  • Orange or Green Food Colouring
For the Biscuit Crumble
  • 8oz Crushed Chocolate Biscuits (like double chocolate chip cookies)
  • 4oz Melted Butter or Marg
For the Eyes
  • 8 White Marshmallows (cut in half so you have 16 ‘eyes’
  • Small amount of melted dark or milk chocolate


  1. Melt the butter
  2. Crush the chocolate biscuits and mix together with the melted butter and leave to one side
  3. Cut the marshamllows in half so you have 16 eyes and add melted chocolate blobs in the middle of each eye and leave to set
  4. Put condensed milk, cream cheese and cream into a moulinex
  5. Beat together and add lemon juice a little at a time until the mixture thickens
  6. Add a couple of drops of food colouring and mix –
Construct the dish just before serving to ensure the biscuits don’t go soggy – Divide half the cheesecake mixture into the glasses,
sprinkle over the crushed biscuits and top with the remaining cheesecake mix. Add the eyes.You can also grate lemon or chocolate over the top if you wish
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