Description
Festive mini candy corn cheesecakes celebrate Halloween’s sweetest tradition with creamy layers of orange and white. Guests will adore these bite-sized desserts that bring seasonal cheer to any autumn gathering.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese
- 2 large eggs
- 1/2 cup (100 grams) sugar
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 cup (120 grams) graham cracker crumbs
- 4 tablespoons (57 grams) butter
Decoration Ingredients:
- Yellow food coloring
- Orange food coloring
- Whipped cream (optional)
- Candy corn (for garnish)
Instructions
- Prepare the oven at 325F and arrange paper liners in a muffin tin.
- Mix graham cracker crumbs with melted butter, firmly pressing the mixture into the base of each liner.
- Whip cream cheese, sugar, and vanilla until completely smooth, gradually incorporating eggs one at a time.
- Separate the cheesecake mixture into three distinct portions, tinting one section with vibrant yellow food coloring and another with rich orange hue.
- Carefully construct layers within each liner, starting with the yellow batter as the foundation, followed by the orange layer, and concluding with the pristine white batter.
- Transfer the muffin tin to the preheated oven, baking for 20-25 minutes until the cheesecakes demonstrate a subtle firmness and minimal jiggle.
- Allow the mini cheesecakes to cool completely at room temperature, then transfer to the refrigerator for a minimum of 2 hours to set and develop optimal flavor.
- Prior to serving, embellish each mini cheesecake with a delicate swirl of whipped cream and a playful sprinkle of candy corn as a festive garnish.
Notes
- Customize the crust by experimenting with different cookie bases like Oreos or gingersnaps for unique flavor profiles.
- Prevent cracks by avoiding overmixing the cheesecake batter and using room temperature ingredients to ensure smooth consistency.
- Achieve vibrant candy corn colors by using gel food coloring, which provides more intense hues without altering the batter’s texture.
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days to maintain their fresh taste and texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 70 mg