Frog in a pond mini cheesecakes – gluten free for Halloween

I made the mistake of going into a lolly shop to get some inspiration (unusual type of lollies) and couldn’t stop myself buying these blue marshmallows.  Then I got them home and didn’t know what to do with them.  So, I used some of my last Freddo heads to make these little treats, they looked unusual, but they tasted nice!  I made 6.

Frog in a pond mini cheesecakes

Frog in a pond mini cheesecakes

80g gluten free biscuits

50g melted butter

125g softened cream cheese

2 tbsp caster sugar

1 egg

3 tbsp thickened cream

1 tbsp lemon juice

3 blue marshmallows, cut in half with wet scissors (to stop the marshmallows sticking to the scissors)

6 freddo heads

Blue coloured sugar


Preheat oven to 160 celcius fan forced, 180 if not.

Crush the biscuits and combine with the melted butter.  Press into bases of a 6 hole muffin pan firmly.  (I use a silicone one as they come out easily, if you are using a metal tin, line it with muffin papers first).  Put in fridge until required so they get a chance to firm a little.

Combine cream cheese and sugar and beat until well combined.  Add egg and mix well.  Mix in cream and lemon juice until all just well blended, then spoon onto bases.  Bake for 20 minutes.

When the cheesecakes have cooled a little, press the cut marshmallow in a little, cut side down.  Leave to cool (if you put the frog on now, the weight of the frog will force the marshmallow right down into the cheesecake when it is warm, if you leave it to cool and set, the marshmallow won’t sink any further).  When completely cold, put the frog on top and sprinkle the sugar around.