Mini Candy Corn Cheesecakes Recipe
These Mini Candy Corn Cheesecakes are a fun and festive dessert for Halloween, featuring creamy cheesecake layers with a candy corn color theme. They are easy to make and perfect for parties or spooky celebrations.
Keywords: Mini Candy Corn Cheesecakes, Halloween dessert, festive cheesecake, candy corn treats, party cheesecakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes + 2 hours chilling time
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
- 8 oz cream cheese (softened)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- Yellow and orange food coloring
- Whipped cream and candy corn for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of each liner.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, mixing until combined.
- Divide batter into three bowls. Leave one white, and color the others with yellow and orange food coloring.
- Layer the colored batter into the crust, starting with yellow, followed by orange, and finishing with white.
- Bake for 18-20 minutes or until centers are set. Let cool, then refrigerate for 2 hours.
- Top with whipped cream and candy corn before serving.
Notes
- For smoother layers, tap the muffin tin gently after each color layer is added.
- Cheesecakes can be stored in the fridge for up to 3 days.
- If you prefer, add a dash of lemon zest for extra flavor in the cream cheese mixture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
Find it online: https://cookingwithtina.com/mini-candy-corn-cheesecakes-recipe/