Mini Candy Corn Cheesecakes Recipe
This Mini Candy Corn Cheesecakes recipe is the perfect Halloween dessert with layers of creamy cheesecake resembling candy corn. Ideal for parties, this festive treat combines delicious cream cheese filling with vibrant colors that are sure to impress.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- Yellow and orange food coloring
- Whipped cream and candy corn (for garnish)
Instructions
- Preheat oven to 325°F. Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter. Press into the bottom of each liner to form a crust.
- Beat cream cheese and sugar until smooth. Add eggs and vanilla extract, mixing until combined.
- Divide the batter into three bowls. Leave one plain, tint one with orange food coloring, and the third with yellow.
- Layer yellow, then orange, then plain batter over the crusts.
- Bake for 18-20 minutes until set. Let cool completely before chilling in the fridge for at least 2 hours.
- Top with whipped cream and candy corn before serving.
Notes
- For best results, chill overnight.
- You can adjust food coloring to match your desired intensity of candy corn colors.
- Garnish with extra candy corn for added fun!
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
Find it online: https://emiliarecipes.com/mini-candy-corn-cheesecakes-recipe/