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Mini Candy Corn Cheesecakes

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Delightful mini cheesecakes layered in candy corn colors, perfect for Halloween gatherings.

Ingredients

Scale
  • 1 1/2 cups (201g) Oreo crumbs
  • 2 tbsp (41g) butter, melted
  • 12 ounces (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 tbsp (16g) all-purpose flour
  • 1/2 cup (115g) sour cream
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • Yellow gel icing color
  • Orange gel icing color
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 1/2 tsp vanilla extract (for the whipped cream)
  • Orange gel icing color (for the whipped cream)
  • Ghost toppers

Instructions

  1. Preheat the oven to 325°F (163°C) and prepare mini muffin tins with cupcake liners.
  2. Combine Oreo crumbs and melted butter in a mixing bowl until mixed well.
  3. Press the mixture into each liner to create the crust.
  4. Beat the cream cheese until smooth and fluffy, then gradually add sugar and flour.
  5. Add in the sour cream and vanilla extract, mixing until well incorporated, then blend in the eggs.
  6. Divide the mixture, tint one half yellow and the other half orange using gel icing color.
  7. Scoop yellow cheesecake batter into each crust, followed by a dollop of orange batter.
  8. Bake for 18-20 minutes until edges are set; allow to cool, then chill in the fridge for at least 2 hours.
  9. Whip the heavy cream with powdered sugar and extra vanilla extract until stiff peaks form.
  10. Pipe whipped cream onto each cheesecake and decorate with orange gel icing and ghost toppers.

Notes

For a non-dairy version, substitute butter with coconut oil and use coconut cream instead of heavy cream. Can be made a day in advance; just add the whipped cream before serving.

Nutrition

Keywords: Halloween, cheesecake, desserts, sweet treats, mini desserts

Find it online: https://sweetladle.com/candy-corn-cheesecakes-fall-parties/