If you’re looking for the perfect Halloween dessert, these Mini Candy Corn Cheesecakes are a must-try! They feature a vibrant candy corn-inspired layered look and a rich, creamy cheesecake filling on a buttery graham cracker crust. Not only do they taste amazing, but they also make a festive addition to any Halloween party table.
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- Yellow and orange food coloring
Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Candy corn for garnish
Instructions:
- Prepare the Crust: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tbsp of the mixture into each liner and bake for 5 minutes. Let cool.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Layer the Colors: Divide the batter into three bowls. Leave one plain, dye one yellow, and dye the last one orange. Evenly distribute the yellow batter over the crusts, followed by orange, and finally the plain batter.
- Bake: Bake for 18-20 minutes or until the centers are set. Turn off the oven and let them cool inside with the door slightly open for 10 minutes. Transfer to a wire rack and let cool completely before refrigerating for at least 2 hours.
- Top with Whipped Cream: Beat the whipping cream, powdered sugar, and vanilla until stiff peaks form. Pipe or dollop on top of each cheesecake and garnish with candy corn.
- Serve and Enjoy!
FAQs:
Can I make these ahead of time? Yes! These cheesecakes can be made up to 2 days in advance and stored in the fridge.
Can I freeze them? Absolutely! Freeze without the whipped topping for up to 3 months. Thaw in the fridge before serving.
What can I use instead of food coloring? You can use natural food colorings like turmeric for yellow and beet juice for orange.
Notes and More:
- For a crunchier crust, bake it for a few extra minutes.
- Use gel food coloring for more vibrant layers.
- If you don’t have a piping bag, use a zip-top bag with the corner snipped off.
These Mini Candy Corn Cheesecakes are a fun, festive, and delicious way to celebrate Halloween. Try them out and impress your guests with this eye-catching dessert!
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Mini Candy Corn Cheesecakes Recipe
Description
If you’re looking for the perfect Halloween dessert, these Mini Candy Corn Cheesecakes are a must-try! They feature a vibrant candy corn-inspired layered look and a rich, creamy cheesecake filling on a buttery graham cracker crust. Not only do they taste amazing, but they also make a festive addition to any Halloween party table.
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- Yellow and orange food coloring
Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Candy corn for garnish
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tbsp of the mixture into each liner and bake for 5 minutes. Let cool.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Layer the Colors: Divide the batter into three bowls. Leave one plain, dye one yellow, and dye the last one orange. Evenly distribute the yellow batter over the crusts, followed by orange, and finally the plain batter.
- Bake: Bake for 18-20 minutes or until the centers are set. Turn off the oven and let them cool inside with the door slightly open for 10 minutes. Transfer to a wire rack and let cool completely before refrigerating for at least 2 hours.
- Top with Whipped Cream: Beat the whipping cream, powdered sugar, and vanilla until stiff peaks form. Pipe or dollop on top of each cheesecake and garnish with candy corn.
- Serve and Enjoy!
