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Mini Candy Corn Cheesecakes

Mini Candy Corn Cheesecakes That'll Wow Your Halloween Guests

Delight your guests with these Mini Candy Corn Cheesecakes, combining creamy vanilla cheesecake with a crunchy Oreo crust, perfect for Halloween celebrations.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Avoid Double Stuf for best consistency.
  • 5 tablespoons Unsalted Butter Melted.
For the Filling
  • 8 ounces Cream Cheese Use brick-style, full-fat, at room temperature.
  • 1/2 cup Sour Cream At room temperature.
  • 1/2 cup Granulated Sugar
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs Incorporate one at a time.
  • 1 drop Gel Food Coloring (Yellow) For vibrant layers.
  • 1 drop Gel Food Coloring (Orange) For vibrant layers.

Equipment

  • Oven
  • Muffin Pans
  • Cupcake Liners
  • Food Processor
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions for Mini Candy Corn Cheesecakes
  1. Preheat your oven to 325°F (160°C) and line two muffin pans with cupcake liners.
  2. Crush Oreo cookies in a food processor until fine. Mix with melted butter and press into cupcake liners to form a crust.
  3. Bake crusts for 5 to 8 minutes or until set. Let cool slightly.
  4. In a mixing bowl, beat room temperature cream cheese and sour cream until fluffy. Gradually add sugar and flour, then vanilla. Mix in eggs one at a time.
  5. Divide the filling into three bowls. Tint one with yellow gel coloring, one with orange, and leave one uncolored.
  6. Layer the fillings into each crust: yellow, then orange, then uncolored cream layer.
  7. Bake cheesecakes for 15 to 20 minutes until set. They should jiggle slightly in the center.
  8. Cool in the oven with the door ajar for about 1 hour.
  9. Prepare whipped cream by beating heavy cream and powdered sugar until soft peaks form.
  10. Cool cheesecakes to room temperature, top with whipped cream and a sprinkle of candy corn before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 10IUCalcium: 4mgIron: 3mg

Notes

These cheesecakes can be made a day in advance and stored in the fridge until serving.

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