Mini Candy Corn Cheesecakes (Print Version)
Ingredients:
01 -
1 1/2 cups (201g) Oreo crumbs.
02 -
2 tbsp (41g) butter, melted.
03 -
12 ounces (339g) cream cheese, room temperature.
04 -
1/2 cup (104g) sugar.
05 -
2 tbsp (16g) all-purpose flour.
06 -
1/2 cup (115g) sour cream.
07 -
1 1/2 tsp vanilla extract.
08 -
2 large eggs.
09 -
Yellow gel icing color.
10 -
Orange gel icing color.
11 -
1/2 cup (120ml) heavy whipping cream, cold.
12 -
5 tbsp (36g) powdered sugar.
13 -
1/2 tsp vanilla extract (for whipped cream).
14 -
Orange gel icing color (for whipped cream).
15 -
Ghost toppers (optional).
Instructions:
01 -
Preheat oven to 325°F (162°C) and prepare a cupcake pan with liners, spraying them lightly with non-stick baking spray.
02 -
In a small bowl, combine the Oreo crumbs and melted butter. Divide the mixture evenly among the cupcake liners (about 2 tablespoons per cup), pressing it into the bottoms to form a crust.
03 -
Bake the crusts for 5 minutes, then remove from the oven and set aside to cool.
04 -
Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth.
05 -
Add the sour cream and vanilla extract, mixing until combined. Beat in the eggs one at a time, scraping the sides of the bowl after each addition.
06 -
Divide the batter evenly into three bowls. Leave one plain, and color the other two bowls with yellow and orange gel icing colors.
07 -
Layer the colored batters into the cooled crusts, starting with yellow, then orange, and finally plain (white). Each cup should be mostly full.
08 -
Bake the cheesecakes for 15 minutes. Turn off the oven and let them sit inside for an additional 10 minutes, keeping the door closed.
09 -
Crack open the oven door and allow the cheesecakes to cool for 15-20 minutes, then transfer to the fridge to chill completely.
10 -
To make the whipped cream topping, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Add orange gel icing color to the whipped cream and mix until fully incorporated.
11 -
Pipe the whipped cream onto the cooled cheesecakes and add ghost toppers, if using.
12 -
Store the cheesecakes in an airtight container in the fridge for up to 2-3 days.
Notes:
01 -
These festive mini cheesecakes are perfect for Halloween celebrations with their candy corn-inspired layers of yellow, orange, and white.
02 -
Chilling the cheesecakes after baking ensures a smooth, creamy texture.