Mini Candy Corn Cheesecakes Recipe
These mini candy corn cheesecakes are the perfect Halloween dessert, combining a creamy cheesecake base with layers of festive colors. Easy to make and ideal for parties, these bite-sized treats will be a hit with all candy corn lovers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes (includes chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert-cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cream cheese
- Sugar
- Vanilla extract
- Eggs
- Graham cracker crumbs
- Butter
- Food coloring (yellow and orange)
- Whipped cream (optional, for topping)
- Candy corn (for garnish)
Instructions
- Preheat oven to 325°F and line a muffin tin with paper liners.
- Combine graham cracker crumbs and melted butter, then press the mixture into the bottom of each liner.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
- Divide the cheesecake batter into three bowls. Color one bowl with yellow food coloring and another with orange.
- Layer the batters into each liner, starting with yellow, followed by orange, and finishing with the plain batter.
- Bake for 20-25 minutes or until set.
- Let cool, then refrigerate for at least 2 hours.
- Top with whipped cream and candy corn before serving.
Notes
- Ensure the layers are evenly distributed for the candy corn effect.
- Refrigerate overnight for best results.
- You can substitute graham cracker crust with Oreo crumbs for a twist.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 140mg
Find it online: https://katyrecipes.com/mini-candy-corn-cheesecakes-recipe/