happy halloween

Throw a spooky party on 31 October for your little monsters using our creepy-cute recipe ideas - they're sure to scare up some fun

Spooky Halloween marshmallow cheesecake

SERVES 12 PREP 30 mins plus at least 2 hrs chilling COOK 1 hr 30 mins MORE EFFORT V

300g crème-filled chocolate sandwich biscuits

75g butter, melted

180g white mini marshmallows (ensure vegetarian, if needed)

50ml milk

500g  full-fat soft cheese

200ml double cream

1 tsp vanilla extract

 For the meringue ghosts

2 egg whites

200g caster sugar black writing icing or edible ink pen

1 Tip the biscuits into a food processor and blitz to fine crumbs. Pour in the melted butter and blitz again to combine. Line the side of a deep 20cm springform or loose-bottomed cake tin with baking parchment. Tip in the crumb mixture and press it into the base and up the side of the tin using the back of a spoon. You should be able to press the mixture about halfway up the side, but don’t worry if the edge is slightly uneven – this will add a spookily craggy effect to the cheesecake. Chill in the fridge while you make the filling.

2 Tip the marshmallows and milk into a saucepan set over a low medium heat and stir until the marshmallows have melted. Leave to cool for a few minutes.

3 Tip the soft cheese, cream and vanilla extract into a large bowl and beat together using an electric whisk. Pour in the still-warm marshmallow mixture and mix again until smooth. Remove the chilled biscuit base from the fridge and scrape in the marshmallow cheesecake filling. Smooth the top and chill for at least 2 hrs. Will keep chilled for up to a day.