Mini Candy Corn Cheesecakes Recipe

Introduction

These Mini Candy Corn Cheesecakes are a festive and delightful treat perfect for fall and Halloween celebrations. With layers of vibrant yellow, orange, and white cheesecake filling on an Oreo crust, they look as good as they taste.

Ingredients

• 1 1/2 cups (201g) Oreo crumbs
• 2 tbsp (41g) butter, melted
• 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
• 1/2 cup (120ml) heavy whipping cream, cold
• 5 tbsp (36g) powdered sugar
• 1/2 tsp vanilla extract (for topping)
• Orange gel icing color (for topping)
• Ghost toppers (optional)

Instructions

1. Step 1: Preheat the oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them with non-stick baking spray.
2. Step 2: Mix Oreo crumbs with melted butter until combined. Divide about 2 tablespoons of this mixture into each cupcake liner and press firmly to form the crust.
3. Step 3: Bake the crusts for 5 minutes then remove from the oven. Let them cool while preparing the filling.
4. Step 4: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth, scraping down sides as needed to avoid air bubbles.
5. Step 5: Add sour cream and vanilla extract, and mix on low speed until fully incorporated.
6. Step 6: Add eggs one at a time, beating gently and scraping the bowl after each addition.
7. Step 7: Divide the batter evenly into three bowls. Leave one plain, color one with orange gel icing, and one with yellow gel icing.
8. Step 8: Layer the batter into the crusts: start with a tablespoon of yellow batter, then a tablespoon of orange, followed by a tablespoon of plain batter. Fill each cup mostly full.
9. Step 9: Bake cheesecakes for about 15 minutes. Then turn off the oven and keep the door closed for 10 minutes.
10. Step 10: Crack the oven door open and cool the cheesecakes for 15-20 minutes before refrigerating them to finish cooling.
11. Step 11: Once cooled, carefully remove cheesecakes from the pan.
12. Step 12: To make the whipped cream topping, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Add a little orange gel icing color and mix gently to tint.
13. Step 13: Pipe the tinted whipped cream onto each cheesecake and add ghost toppers if desired.
14. Step 14: Store the cheesecakes in an airtight container in the refrigerator until ready to serve.

Tips & Variations

• Use low mixing speeds when combining ingredients to minimize air in the batter, which helps prevent cracks.
• Try substituting the Oreo crust with graham cracker crumbs for a different flavor.
• Add a few drops of lemon juice to the filling for a subtle tangy twist.
• Experiment with different gel color brands to achieve your preferred shade of candy corn layers.

Storage

Keep the mini cheesecakes refrigerated in an airtight container for up to 2-3 days for optimal freshness. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare them a day or two in advance. Store them covered in the refrigerator to maintain freshness.

What if I don’t have gel icing colors?

You can use natural food coloring or omit the colors, but gel colors give the best vivid candy corn effect without thinning the batter.

Mini Candy Corn Cheesecakes Recipe

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Mini Candy Corn Cheesecakes are a festive and colorful dessert perfect for Halloween or any celebration. These bite-sized cheesecakes feature a crunchy Oreo crust layered with creamy, tri-colored cheesecake filling mimicking the iconic candy corn hues, topped with subtly tinted orange whipped cream and optional ghost toppers for a spooky touch.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups (201g) Oreo crumbs
• 2 tbsp (41g) butter, melted

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

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)

Instructions

1. Preheat and prepare crust: Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray with non-stick baking spray to ensure easy removal of the cheesecakes.
2. Make crust: In a bowl, combine Oreo crumbs and melted butter thoroughly. Divide about 2 tablespoons of this mixture into each cupcake liner and press firmly to form an even crust base. Bake for 5 minutes, then remove from the oven and allow to cool.
3. Reduce oven temperature: Lower the oven temperature to 300°F (148°C) to prepare for baking the cheesecake filling.
4. Prepare cheesecake batter base: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined, taking care to avoid incorporating air which can cause cracks. Scrape down the sides to ensure even mixing.
5. Add sour cream and vanilla: Add sour cream and vanilla extract to the cream cheese mixture and beat on low speed until incorporated evenly.
6. Incorporate eggs: Add eggs one at a time, beating slowly and scraping down the bowl after each egg to maintain a smooth batter.
7. Color the batter: Divide the batter evenly into three separate bowls. Leave one bowl plain (white), color one with orange gel icing, and the other with yellow gel icing to replicate candy corn colors.
8. Layer batter in crusts: In each cupcake liner, layer approximately one tablespoon of yellow batter first, followed by one tablespoon of orange batter, and finally one tablespoon of white batter, filling the cups mostly full.
9. Bake cheesecakes: Bake the layered cheesecakes for about 15 minutes. After baking, turn off the oven but leave the door closed for an additional 10 minutes to allow gentle cooling and prevent cracking.
10. Cool gradually: After the 10 minutes, crack the oven door open and let the cheesecakes cool for 15-20 minutes before transferring them to the refrigerator to chill and set completely.
11. Remove cheesecakes from pan: Once fully chilled, carefully remove the mini cheesecakes from the cupcake liners and pan.
12. Make whipped cream topping: In a large bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form. Add a few drops of orange gel icing color and mix gently to color the whipped cream.
13. Decorate cheesecakes: Pipe or spoon the orange whipped cream topping onto each cheesecake. Add ghost toppers if desired for a festive look.
14. Store: Refrigerate the finished cheesecakes in an airtight container. Best enjoyed within 2-3 days for freshness.

Notes

• Use room temperature cream cheese to ensure a smooth batter without lumps.
• Mix on low speed and scrape sides frequently to avoid incorporating too much air and minimize cracks in the cheesecake.
• Allowing the oven to cool with the cheesecake inside helps prevent sudden temperature changes that can crack the surface.
• For best results, chill cheesecakes thoroughly before removing from liners to retain shape.
• The orange whipped cream adds both color and a light, fluffy texture to complement the dense cheesecake.
• Ghost toppers are optional but add a fun, seasonal decorative touch perfect for Halloween.

Keywords: mini cheesecakes, candy corn dessert, Halloween dessert, Oreo crust cheesecake, colorful cheesecake, festive mini cheesecakes