Woodkirk Stone
Looking for some Halloween treats? If cheesecake and red licorice are your thing, you’ll definitely want to keep reading.
“Red Vines Spider Web Mini Cheesecakes is a recipe designed to be kid-friendly (or help bring out the kid in you!) She urges fans to visit the special Halloween hub on the website. the candy company for spooky recipes, giveaways, activities and more.
“We hope our Red Vines mini spider web cheesecakes provide a festive start to your fall season!” she says.
Get the full recipe below.
MINI SOUR SPIDER WEBS TO MAKE WITH CHILDREN THIS HALLOWEEN
Looking for some Halloween treats? The American Licorice Company has you covered with their red licorice cheesecake and cupcakes.
(Kate Kasbee / American Licorice Company)
Mini Red Vine Spider Web Cheesecakes
For 5-8 people
Preparation time: 15 minutes
Cooking time: 30 minutes
HALLOWEEN COCKTAILS INSPIRED BY A HORROR MOVIE TO FIT YOU INTO THE SPOOKY SPIRIT
Ingredients:
- 12 chocolate sandwich cookies, crushed in a food processor
- 2 tablespoons of melted butter
- 1 8 oz pkg. Cream cheese, softened
- ¼ cup plain Greek yogurt
- ¼ cup) sugar
- 1 teaspoon of vanilla extract
- 1 egg
- 12 twists of red vines, cut into pieces
- ½ cup of water
- ½ cup vanilla frosting
EASY AND FESTIVE HALLOWEEN Lollipops that look like you spent hours making
Place your mini cheesecake cupcakes in the oven and let them cool.
(Kate Kasbee / American Licorice Company)
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Instructions:
1. Bake Crushed Cookies: Preheat your oven to 350 degrees and line a muffin tin with cupcake tins. Combine crushed cookies and melted butter in a bowl and mix. Add a heaping tablespoon to each muffin pan slot and use a spoon or your fingers to press down. Bake for 6 minutes, then let cool.
2. Make cheesecake filling and red vine filling: Meanwhile, combine cream cheese, Greek yogurt, sugar and vanilla extract in a large bowl and beat on medium speed until ready. that it is completely smooth. Add the egg and beat over low heat until just combined; do not over mix. Divide the cheesecake filling between the slots of the muffin cups and set aside.
3. In a small skillet, combine the red licorice twists and ¼ cup of water and bring to a boil over medium-low heat. Stir frequently, adding more water as needed to keep the candies from sticking to the pan. Continue to simmer the red vines until they are sticky and soft, about 15 minutes. Remove from fire.
4. Create spider web toppings: Place the vanilla frosting in a large bowl with the melted red vines. Beat on high speed until completely smooth. If large pieces remain, transfer the mixture to a blender or food processor and mix. Pour the icing into a pastry bag fitted with a small nozzle.
5. To create cobwebs, spiral each cheesecake – it’s okay if they’re not perfect. Then use a toothpick to make lines, sliding the Red Vines frosting from the center of the cheesecake outward.
6. Bake the mini cheesecakes for 18 to 20 minutes, until just the center of each cheesecake shakes when you shake the muffin pan.
7. Leave to cool on a wire rack for an hour, then transfer the mini cheesecakes to the refrigerator to let them cool for at least 6 hours, or overnight.
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