1/2 bag Campfire regular marshmallows
1/4 Cup, plus 2 Tablespoons milk
1/2 package chocolate sandwich cookies
(cream filling removed)
3 Tablespoons butter, melted
1 Cup heavy whipping cream
1 twelve ounce tub whipped cream cheese
1/4 Cup sugar
food coloring and sprinkles of your choice
Place a medium sized, non stick saucepan over medium heat. Add the milk and marshmallows. Stir constantly until the marshmallows are melted and the mixture is smooth. Remove from the heat and set aside.
Preheat oven to 350. Pulverize the cookies in a food processor. Add the melted butter and stir to combine.
Press 1 Tablespoon of the crumbs into the wells of a mini muffin tin. Bake the crusts for 8 to ten minutes. Remove from oven and allow to cool.
In the bowl of a stand mixer, whip the heavy cream until it forms stiff peaks. Turn the mixer to low and add the cream cheese and sugar. Finally, add the marshmallow mixture. Whip just until the mixture is combined.
Separate the cheesecake filling into three bowls. Add food colorings of your choice and stir to combine.
Spoon the cream cheese mixture into each muffin cup. You can also place the cheesecake mixture into zip top bag and pipe it into the cups.
Top the cheesecakes with any sprinkles you’d like to use.
Place the cheesecakes into the freezer for at least 15 minutes to set.
Use a paring knife to loosen the cheesecakes from the muffin tin. They will release easily.
Serve to ravenous Halloween monsters and enjoy!
Recipe by: Shauna – Roy, UtahClick here to print