12 chocolate sandwich cookies, crushed in a food processor
2 tablespoons butter, melted
1 8-oz package of cream cheese, softened
¼ cup plain greek yogurt
¼ cup sugar
1 teaspoon vanilla extract
1 egg
12 Red Vines Original Twists, chopped into pieces
½ cup water
½ cup vanilla frosting
Preheat your oven to 350F degrees and line a muffin tin with cupcake liners.
Combine the crushed cookies and melted butter in a bowl and mix. Add a heaping tablespoon to each muffin tin slot and use a spoon or your fingers to press down. Bake for 6 minutes, then set aside to cool.
Meanwhile, combine the cream cheese, greek yogurt, sugar, and vanilla extract in a large bowl and beat at medium speed until completely smooth. Add the egg and beat on low until just combined; do not overmix.
Divide the cheesecake filling between the muffin tin slots and set aside.
In a small skillet, combine the Red Vines Original Twists and ¼ cup of water and bring to a simmer over medium-low heat. Stir frequently, adding more water as needed to prevent the candy from sticking to the pan. Continue to simmer the Red Vines until sticky and soft, about 15 minutes. Remove from heat.
Place the vanilla frosting in a large bowl along with the melted Red Vines. Beat on high until completely smooth. If any large chunks remain, transfer the mixture to a blender or food processor and blend. Scoop the frosting into a piping bag fitted with a small tip.
To create spider webs, make a spiral on top of each cheesecake - it’s okay if they’re not perfect. Then use a toothpick to make lines, dragging the Red Vines frosting from the center of the cheesecake outwards.
Bake the mini cheesecakes for 18 to 20 minutes, until just the center of each cheesecake jiggles when you shake the muffin tin. Cool on a wire rack for an hour, then transfer the mini cheesecakes to the fridge to chill for at least 6 hours, or overnight.
Enjoy!
12 chocolate sandwich cookies, crushed in a food processor
2 tablespoons butter, melted
1 8-oz package of cream cheese, softened
¼ cup plain greek yogurt
¼ cup sugar
1 teaspoon vanilla extract
1 egg
12 Red Vines Original Twists, chopped into pieces
½ cup water
½ cup vanilla frosting
Preheat your oven to 350F degrees and line a muffin tin with cupcake liners.
Combine the crushed cookies and melted butter in a bowl and mix. Add a heaping tablespoon to each muffin tin slot and use a spoon or your fingers to press down. Bake for 6 minutes, then set aside to cool.
Meanwhile, combine the cream cheese, greek yogurt, sugar, and vanilla extract in a large bowl and beat at medium speed until completely smooth. Add the egg and beat on low until just combined; do not overmix.
Divide the cheesecake filling between the muffin tin slots and set aside.
In a small skillet, combine the Red Vines Original Twists and ¼ cup of water and bring to a simmer over medium-low heat. Stir frequently, adding more water as needed to prevent the candy from sticking to the pan. Continue to simmer the Red Vines until sticky and soft, about 15 minutes. Remove from heat.
Place the vanilla frosting in a large bowl along with the melted Red Vines. Beat on high until completely smooth. If any large chunks remain, transfer the mixture to a blender or food processor and blend. Scoop the frosting into a piping bag fitted with a small tip.
To create spider webs, make a spiral on top of each cheesecake - it’s okay if they’re not perfect. Then use a toothpick to make lines, dragging the Red Vines frosting from the center of the cheesecake outwards.
Bake the mini cheesecakes for 18 to 20 minutes, until just the center of each cheesecake jiggles when you shake the muffin tin. Cool on a wire rack for an hour, then transfer the mini cheesecakes to the fridge to chill for at least 6 hours, or overnight.
