Cheesecake Halloween Cauldrons (Lactose Free!)
Welcome back to another lactose free recipe. For this week’s recipe I wanted to do something that was spooky and cute. These little cheesecakes are set in adorable mini trick or treat pails. Layered with Oreo crumbs and covered with sprinkles, these adorable vanilla cheesecakes are to scream for.  

The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Servings: 8 yield(s)
Prep Time: 180 mins
Ingredients
    Cheesecake
  • 250 g ROOM TEMPERATURE Cream cheese (lactose free) (Brand used - Philadelphia)
  • 300 ml ROOM TEMPERATURE Cream (lactose free) (Brand used - Pauls Zymil Thickened Cream)
  • 1/3 cup Icing sugar (sifted)
  • 1 tsp Vanilla essence
  • 1 tbsp Gelatine (powdered)
  • 1/3 cup Boiling water
    • Extra & Decorations
  • Plain Oreos (lactose free ones)
  • Halloween themed candy (optional)
  • Wilton 1 M piping tip
  • Piping bags
  • Green gel food colouring
  • Assorted Halloween sprinkles (eyeballs, bones, small white sprinkles, large green sprinkles)
  • Pretzel sticks
  • 8 Small trick of treat cauldron pails
Instructions
  1. The step is to make sure your pails are washed and dried.
  2. Crush up the Oreos in a food processor.
  3. Tip a tablespoon of the crumbs into each of the pails. This is a great time to add any other Halloween lollies.
  4. In a large bowl sift the icing sugar. Add the cream cheese, cream and vanilla essence.
  5. In a small bowl place the gelatin. Add the boiling water and mix thoroughly to prevent any large lumps of gelatin forming.
  6. Pour the gelatin mixture and a generous amount of the green gel food coloring into the cheesecake mix.
  7. Whisk until the mixture is completely smooth and light. This step is important to create a light and fluffy cheesecake.
  8. One of the worst sins of making cheesecakes it to have a lumpy batter. Lumps are almost always caused by the cream cheese being too cold. The cream cheese must be completely room temperature. Even if there are lumps you can always run the mixture through a sieve.
  9. Fit a piping bag with the Wilton 1M piping tip and fill with the cheesecake mixture. A trick is to use a clean bobby pin or peg to close off the tip so that the mixture does not leak until you are ready to pipe.
  10. Pipe some of the cheesecake mixture into the cauldrons. Give the top a swirl to make the cauldron look like it is being stirred and bubbling away.
  11. Place the cheesecakes in the fridge to set for a good hour or two.
  12. When you are ready to serve then it is time to do the finishing decorations. Grab your sprinkles and pretzel sticks.
  13. Place a pretzel stick into each of the cauldrons a little bit off centre to make it look like a stirrer.
  14. Decorate the top of the cheesecakes with the sprinkles. Add some bones and eyeballs to make the cauldrons a little bit spookier.
  15. Congratulations you have now made spooky Halloween cauldron cheesecakes.
  16. Serve devour and enjoy.