These Mini Candy Corn Cheesecakes are a must-have for any Halloween celebration. With layers of vibrant yellow, orange, and white cheesecake, they resemble the classic candy corn and are sure to impress your guests. The creamy cheesecake filling sits atop a buttery Oreo crust, and the whipped cream topping adds the perfect finishing touch. You can customize these mini cheesecakes with fun toppers, making them perfect for spooky celebrations or family gatherings. Not only are they fun to look at, but they’re also deliciously rich and creamy.
Mini Candy Corn Cheesecakes are the perfect addition to any Halloween celebration! These festive mini cheesecakes have layers of yellow, orange, and white to mimic the look of candy corn, making them not only delicious but visually appealing. The creamy cheesecake filling sits atop a crunchy Oreo crust, while the whipped cream topping adds a sweet, creamy finish. They’re fun to make and even more fun to eat, especially for Halloween parties or family gatherings. Let’s dive into the ingredients that make these spooky treats a hit!
INGREDIENTS
- 1 1/2 cups (201g) Oreo crumbs: Forms the base of the cheesecake with a rich, chocolatey crunch.
- 2 tbsp (41g) butter (melted): Binds the Oreo crumbs together for the crust.
- 12 ounces (339g) cream cheese (room temperature): Creates the creamy, smooth cheesecake filling.
- 1/2 cup (104g) sugar: Adds sweetness to balance the tang of the cream cheese.
- 2 tbsp (16g) all-purpose flour: Helps give the cheesecake structure without affecting its creamy texture.
- 1/2 cup (115g) sour cream: Adds richness and smoothness to the cheesecake filling.
- 1 1/2 tsp vanilla extract: Enhances the flavor of the cheesecake filling.
- 2 large eggs: Bind the ingredients together and help create a smooth, rich filling.
- Yellow and orange gel icing colors: Add vibrant color to create the candy corn layers.
- 1/2 cup (120ml) heavy whipping cream (cold): Whipped into a topping to add a light, fluffy finish.
- 5 tbsp (36g) powdered sugar: Sweetens the whipped cream topping.
- Ghost toppers (optional): Fun decorations to make the cheesecakes even more festive.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 325°F (162°C) and line a cupcake pan with cupcake liners. Lightly spray the liners with non-stick baking spray to ensure the cheesecakes don’t stick.
- Step 2:
- In a small bowl, combine the Oreo crumbs and melted butter. Divide the mixture evenly among the cupcake liners (about 2 tablespoons per cup) and press it firmly into the bottoms to form the crust.
- Step 3:
- Bake the crusts for 5 minutes, then remove them from the oven and set them aside to cool while you prepare the cheesecake filling.
- Step 4:
- Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat together the cream cheese, sugar, and flour on low speed until smooth. Be sure not to overmix to avoid incorporating too much air, which can cause cracks in the cheesecake.
- Step 5:
- Add the sour cream and vanilla extract to the cream cheese mixture, continuing to beat on low speed until well combined.
- Step 6:
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl to ensure everything is well mixed.
- Step 7:
- Divide the batter evenly into three separate bowls. Leave one bowl plain, then color the other two with yellow and orange gel icing colors to create the candy corn layers.
- Step 8:
- Layer the colored batter into the cooled crusts, starting with a tablespoon of yellow, followed by a tablespoon of orange, and then plain (white). The cups should be mostly full.
- Step 9:
- Bake the cheesecakes for 15 minutes, then turn off the oven and leave the door closed for an additional 10 minutes to prevent cracking.
- Step 10:
- Crack the oven door and allow the cheesecakes to cool for 15-20 minutes before transferring them to the fridge to chill completely.
Serving and Storage Tips
- Serve these Mini Candy Corn Cheesecakes chilled, straight from the fridge, topped with whipped cream and optional ghost toppers for an extra festive touch.
- These cheesecakes are perfect for Halloween parties, spooky gatherings, or as a fun family dessert.
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The cheesecakes will stay fresh and delicious during this time.
- If you want to make these in advance, you can bake the cheesecakes a day before your event and add the whipped cream topping just before serving.
Helpful Notes
- To avoid cracks in the cheesecakes, be sure not to overbeat the batter and avoid opening the oven door too early.
- You can also make the whipped cream topping in advance and store it separately in the fridge until you’re ready to decorate the cheesecakes.
- For added texture and flavor, sprinkle some Oreo crumbs on top of the whipped cream before serving.
Tips from Well-Known Chefs
- Chef Duff Goldman suggests adding a pinch of cinnamon to the Oreo crust for a warm, fall-inspired flavor.
- Chef Christina Tosi recommends adding a few drops of almond extract to the whipped cream for an extra layer of flavor.
WHY YOU'LL LOVE THIS RECIPE
- These cheesecakes are visually stunning with their candy corn-inspired layers, making them perfect for Halloween festivities.
- The creamy cheesecake filling combined with the Oreo crust and whipped cream creates a rich, indulgent dessert that’s sure to impress.
- They’re fun to make and even more fun to eat, especially for kids and those who love Halloween-themed treats.
VARIATIONS
- For a gluten-free version, use gluten-free Oreos for the crust and make sure all other ingredients are gluten-free.
- If you want a more traditional cheesecake flavor, you can leave out the coloring and enjoy the cheesecakes with plain whipped cream topping.
- Feel free to get creative with toppings, such as adding candy corn, sprinkles, or edible glitter to match your Halloween theme.