Description
Hello, fellow dessert enthusiasts! If you’re on the lookout for a sweet, fun, and festive treat, then you’re in for a spooky surprise with these Mini Candy Corn Cheesecakes! Whether you’re prepping for a Halloween party or simply want to enjoy a themed dessert, these mini cheesecakes will bring joy to your gatherings. Plus, their bite-sized nature makes them perfect for sharing and indulging. Packed with vibrant layers of yellow, orange, and white, they bring the nostalgic charm of candy corn with the rich, creamy goodness of cheesecake. Let’s dive into this delightful recipe that’s sure to be a crowd-pleaser!
Ingredients
For the Crust:
- 1 1/2 cups (201g) Oreo crumbs
- 2 tbsp (41g) butter, melted
For the Filling:
- 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
For the Topping:
- 1/2 cup (120ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 1/2 tsp vanilla extract
- Orange gel icing color
- Ghost toppers (optional, for decoration)
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them with non-stick baking spray. In a mixing bowl, combine the Oreo crumbs and melted butter. Divide the mixture evenly between the cupcake liners, pressing about 2 tablespoons into the bottom of each cup to form the crust. Bake the crusts for 5 minutes, then remove them from the oven to cool while preparing the filling.
Step 2: Make the Cheesecake Filling
Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour together on low speed to avoid incorporating too much air. This step is crucial to prevent cracks in your cheesecake. Scrape down the sides of the bowl as needed.
Next, add the sour cream and vanilla extract, continuing to beat on low until the mixture is smooth. Add the eggs one at a time, mixing thoroughly after each addition. Once the filling is well-combined, divide it evenly into three bowls. Leave one bowl uncolored, then add orange gel icing to one bowl and yellow gel icing to the other.
Step 3: Layer the Batter
To achieve the candy corn effect, layer the batter into the cooled crusts. Start with a tablespoon of yellow batter, followed by a tablespoon of orange, and finish with the plain white batter. Each cupcake liner should be nearly full. Be careful not to overfill to avoid spillage during baking.
Step 4: Bake the Cheesecakes
Bake the mini cheesecakes for about 15 minutes. Once the baking time is complete, turn off the oven and leave the door closed for another 10 minutes. This gradual cooling helps prevent cracks in the cheesecake. Afterward, crack open the oven door and let the cheesecakes cool for an additional 15–20 minutes before transferring them to the refrigerator to chill for several hours.
Step 5: Prepare the Whipped Topping
While the cheesecakes chill, whip the cold heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Add a little orange gel icing to color the whipped cream, matching the candy corn theme. Pipe the whipped cream onto each mini cheesecake once they’re fully cooled. You can finish the look with a ghost topper or other Halloween-themed decorations.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Avoid Overmixing: When preparing the cheesecake batter, be careful not to overmix, as this can introduce too much air, leading to cracks during baking.
- Chill Thoroughly: Ensure the cheesecakes are completely chilled before serving. This not only improves the texture but also makes them easier to handle when decorating.
- Experiment with Toppings: Add creative Halloween-themed toppers or sprinkles to make these cheesecakes extra festive.