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Add these Minnie Mouse Witch Cauldrons to your Halloween desserts. Not only does this dessert look amazing, but it’s also filled with peanut butter cheesecake filling and topped with green frosting for a spooky look.
These Minnie Mouse Witch Cauldrons are perfect for serving at a Halloween party.
Not only is this dessert beautiful to look at, but it’s also filled with delicious peanut butter cheesecake filling that’s light and fluffy with a sprinkle of crushed Oreos.
This no-bake Halloween dessert may look complicated but it’s easy to make.
You simply fill a plastic cauldron with some peanut butter cheesecake filling and some crushed Oreos, then finish with a spooky green frosting and Minnie Mouse witch hats.
In about 16 hours, you’ll have light and airy peanut butter cheesecake-filled cauldrons with spooky green frosting ready to enjoy!
HOW TO MAKE MINNIE MOUSE WITCH CAULDRONS
Cauldrons are filled with a light and fluffy peanut butter cheesecake filling and topped with green frosting and a Minnie Mouse witch’s hat for a delicious snack the whole family will enjoy!
Are you ready to get started?
You’ll find the specific ingredient amounts and detailed instructions in the printable recipe at the bottom of this post.
KITCHEN TOOLS YOU MAY NEED
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- Measuring Spoons – I LOVE my set of these!
- Parchment Paper
- Cookie Sheet
- Wilton silicone bow mold
- 2-inch witch hat cookie cutter
- 1-inch circle cookie cutter
- 1 disposable piping bag
- Medium piping bag with a star tip
MINNIE MOUSE WITCH CAULDRON INGREDIENTS
This fun and easy Minnie Mouse Witch Cauldron recipe uses everyday kitchen staples to create a yummy snack your family will love. All you need is:
- purple, orange, and black fondant
- powdered sugar
- heavy whipping cream
- cream cheese
- creamy peanut butter
- powdered sugar
- some Oreos
- golden Oreos
- sweet cream butter
- vanilla extract
- neon green gel food coloring
MINNIE MOUSE WITCH CAULDRON RECIPE INSTRUCTIONS
Using a cutting board, sprinkle some powdered sugar onto the board.
Sprinkle some powdered sugar into your hands before working with the fondant to soften it.
Roll out the purple fondant to ½ in thickness.
Using the witch hat cookie cutter, cut out 12 hats and place them onto the cookie sheet.
Using the orange fondant, pinch off about ½ tbsp of fondant and press into the smallest bow mold.
Create 12 bows and place them onto the cookie sheet.
Using the rest of the orange fondant, roll it out onto the cutting board to about ½-inch thick.
Cut out 12 strips that are 1 ½-inches in length and 1-inch in width.
Dip your finger into the small bowl of water and gently run it along the middle of the back of the orange strip.
Place the orange strip onto the purple hat. Cut off any orange fondant hangover on the hat.
Gently wet your finger again and run it along the back of the bow.
Place the bow in the middle of the orange stripe on the witch hat.
Water is used as glue when binding fondant pieces together. Set the witch hats aside and remove the black fondant from the package.
Roll the black fondant out into ½ inch thick and use the circle cookie cutter to cut out 24 circles.
Set onto the cookie sheet as well and allow all fondant pieces to dry overnight.
To make the peanut butter cheesecake filling, using a medium bowl and hand mixer, beat the heavy whipping cream until stiff peaks form. Set aside.
Using a large bowl, beat the cream cheese, peanut butter, and powdered sugar together until combined and smooth.
Gently fold in the heavy whipping cream into the peanut butter mixture until smooth and combined.
Scoop into the piping bag and set aside.
To make the cookie crumble topping, combine both Oreos and melted butter into a medium bowl and mix until a moist sand-like mixture forms.
To make the green frosting, using a standing mixer, beat together the butter, powdered sugar, vanilla extract, and heavy whipping cream until combined, smooth and stiff peaks.
Beat in 4 drops of neon gel food coloring until combined.
Scoop into the piping bag and set aside.
To assemble the dessert, pipe about 3 tbsp of the peanut butter filling into each cauldron.
Then sprinkle about 2 tbsp of the cookie crumble onto the top of the peanut butter filling.
Using the frosting, frost the top of the filling.
Place the witch hat into the center of the frosting.
Place one black ‘ear’ onto each side of the witch hat.
In about 16 hours, you’ll have a Disney-inspired Halloween treat that’s sure to become a new favorite!
MINNIE MOUSE WITCH CAULDRON TIPS AND QUESTIONS
If you’ve never made a Disney-themed Halloween treat, don’t worry! Below are some common questions and helpful tips.
Hopefully, this will answer any questions you may have.
If not, feel free to ask in the comments and I’ll answer the best I can.
HOW LONG DOES IT REALLY TAKE TO MAKE MINNIE MOUSE WITCH CAULDRONS?
This Minnie Mouse Witch Cauldron recipe takes approximately 16 hours. TOTAL. This includes:
About 15 hours to cut out the fondant pieces and allow them to dry
Close to 10 minutes to make the peanut butter cheesecake filling
Around 5 minutes to make the cookie crumble topping
15 minutes to make the green frosting
30 minutes to ice and decorate the rolls
HOW DO I STORE MINNIE MOUSE WITCH CAULDRONS?
You can store Minnie Mouse Witch Cauldrons in an airtight container in your refrigerator for up to 7 days or in your freezer for up to 3 months.
Simply unthaw them at room temperature.
CAN I USE ALMOND BUTTER INSTEAD OF PEANUT BUTTER?
You can use almond butter, sun butter, cashew butter, etc instead of peanut butter to make the peanut butter cheesecake filling.
If someone is allergic to peanut butter use sun butter instead. It’ll still taste great with different nut butter.
CAN I MAKE MINNIE MOUSE WITCH CAULDRONS AHEAD OF TIME?
Yes, you can easily make Minnie Mouse Cauldrons ahead of time.
Simply keep them stored in an airtight container in your refrigerator until ready to serve.
WHAT GOES WELL WITH MINNIE MOUSE WITCHES CAULDRONS?
Minnie Mouse Witch Cauldrons go well with a wide variety of Halloween snacks. These recipes would be great to serve together at a party.
Some of my personal favorites include:
- Bloody Halloween Cocktail
- Halloween Spooky Cake Cookies
- Jack-O-Lantern Cookies
- Witches’ Hat Cookies
- Mickey Spider Brownies
CAN I USE WHIPPED CREAM AS A TOPPING INSTEAD OF GREEN FROSTING?
Yes, you can use whipped cream as a topping instead of green frosting.
I suggest you color the whipped cream green so it has a Halloween look to it.
WHAT ELSE CAN I ADD TO THIS MINNIE MOUSE WITCH CAULDRON RECIPE?
This fun Minnie Mouse Witch Cauldron recipe not only tastes great, but it’s also incredibly versatile.
Try adding a different surprise filling in the center that kids will love like chocolate pudding, butterscotch pudding, etc. YUM!
MINNIE MOUSE WITCH CAULDRON RECIPE
Minnie Mouse Witch Cauldrons Recipe
Add these Minnie Mouse Witch Cauldrons to your Halloween desserts. Not only does this dessert look amazing, it's filled with peanut butter cheesecake filling and topped with green frosting for a spooky look.
Ingredients
- - Fondant Pieces ingredients
- 1 package of Purple Fondant
- 1 package of Orange Fondant
- 1 package of Black Fondant
- 1 wilton silicone bow mold
- 1 - 2in witch hat cookie cutter
- 1 - 1in circle cookie cutter
- 3 C powdered sugar
- 1 cookie sheet fitted with parchment paper
- 1 small bowl of water
- - Peanut butter cheesecake filling
- 1 C heavy whipping cream
- 1 - 8oz cream cheese, softened
- 1 C creamy peanut butter
- 1 C powdered sugar
- 1 disposable piping bag
- - Cookie Crumble Topping
- 1 C crushed oreos
- 1 C crushed golden oreos
- ¼ C unsalted sweet cream butter, melted
- - Vanilla Frosting ingredients
- 1 C unsalted sweet cream butter, softened
- 2 C powdered sugar
- 2 tsp pure vanilla extract
- 4 tbsp heavy whipping cream
- Neon green gel food coloring
- Medium piping bag with star tip
Instructions
Minnie Mouse Witch Cauldron - Fondant Pieces
- Using a cutting board, sprinkle some powdered sugar onto the board
- Sprinkle some powdered sugar into your hands before working with the fondant to soften it
- Roll out the purple fondant to ½ in thickness
- Using the witch hat cookie cutter, cut out 12 hats and place them onto the cookie sheet
- Using the orange fondant, pinch off about ½ tbsp of fondant and press into the smallest bow mold
- Create 12 bows and place them onto the cookie sheet
- Using the rest of the orange fondant, roll it out onto the cutting board to about ½ in thick
- Cut out 12 strips that are 1 ½ in length and 1 in width
- Dip your finger into the small bowl of water and gently run it along the middle of the back of the orange strip
- Place the orange strip onto the purple hat
- Cut off any orange fondant hangover on the hat
- Gently wet your finger again and run it along the back of the bow
- Place the bow in the middle of the orange stripe on the witch hat
- Water is used as a glue when binding fondant pieces together
- Set the witch hats aside and remove the black fondant from the package
- Roll the black fondant out into ½ in thick and use the circle cookie cutter to cut out 24 circles
- Set onto the cookie sheet as well and allow all fondant pieces to dry overnight
Peanut butter cheesecake filling
- Using a medium bowl and hand mixer, beat the heavy whipping cream until stiff peaks form. Set aside
- Using a large bowl, beat the cream cheese, peanut butter, and powdered sugar together until combined and smooth
- Gently fold in the heavy whipping cream into the peanut butter mixture until smooth and combined
- Scoop into the piping bag and set aside
Cookie Crumble Topping
- Using a standing mixer, beat together the butter, powdered sugar, vanilla extract, and heavy whipping cream until combined, smooth and stiff peaks
- Beat in 4 drops neon gel food coloring until combined
- Scoop into the piping bag
Building the Cauldron
- Pipe about 3 tbsp of the peanut butter filling into the cauldron
- Sprinkle about 2 tbsp of the cookie crumble onto the top of the filling
- Using the frosting, frost the center of the truffle
- Place the witch hat into the center of the frosting
- Place one black ‘ear’ onto each side of the witch hat
- Enjoy
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 869Total Fat: 52gSaturated Fat: 25gTrans Fat: 1.1gUnsaturated Fat: 16gCholesterol: 98mgSodium: 440mgCarbohydrates: 97gFiber: 2gSugar: 80gProtein: 8.5g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
WHAT’S NEXT
I hope you enjoy this Halloween snack recipe as much as my family does!