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Spooky-Cute Mini Candy Corn Cheesecakes Recipe

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3.9 from 32 reviews

  • Author: Amina
  • Total Time: 2 hours 45 minutes
  • Yield: 12 mini cheesecakes

Description

These Spooky-Cute Mini Candy Corn Cheesecakes are a festive and delightful treat perfect for Halloween parties and fall gatherings. Featuring a buttery graham cracker crust and a creamy cheesecake filling layered in classic candy corn colors—orange, yellow, and white—these bite-sized cheesecakes look charming and taste like luxurious bakery-quality desserts. Easy to make and fun to decorate with whipped cream, candy corn, and sprinkles, they are sure to impress your guests and satisfy any sweet tooth.

Ingredients

For the Crust:

  • 1 cup (100 g) graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp (56 g) unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (450 g) cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120 g) sour cream

For the Colors:

  • Orange gel food coloring
  • Yellow gel food coloring

Optional Toppings:

  • Whipped cream
  • Candy corn pieces
  • Halloween sprinkles

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with liners. Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press about 1 tablespoon of this mixture firmly into the bottom of each liner to form an even crust layer. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add the sugar and continue mixing. Add eggs one at a time, blending well after each addition. Stir in the vanilla extract and sour cream until the mixture is smooth, being careful not to overbeat to avoid cracking during baking.
  3. Divide & Color the Batter: Divide the cheesecake batter evenly into three separate bowls. Leave one bowl plain for the white layer. Add orange gel food coloring to one bowl and yellow gel food coloring to another, stirring each until the color is evenly distributed and vibrant.
  4. Layer the Batter: Spoon the yellow batter evenly over the baked crusts in the muffin liners. Next, carefully layer the orange batter on top of the yellow, followed by the plain white batter as the final layer. Smooth the tops gently with a spatula to create clean layers.
  5. Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the centers appear set but still have a slight jiggle when gently shaken. After baking, turn off the oven, crack the oven door open, and let the cheesecakes sit inside for 10 minutes to cool gradually.
  6. Cool & Chill: Remove the cheesecakes from the oven and transfer the muffin tin to a wire rack to cool completely to room temperature. Once cool, refrigerate the mini cheesecakes for at least 2 hours or preferably overnight to set fully and develop the best texture.
  7. Decorate: Before serving, top each mini cheesecake with optional whipped cream, candy corn pieces, and Halloween sprinkles for a festive and fun presentation.

Notes

  • Use room temperature cream cheese for a smooth, lump-free filling.
  • Gel food coloring is ideal as it provides vibrant colors without altering the batter consistency.
  • Avoid overmixing the batter to prevent cracks in the cheesecake layers.
  • Chill the cheesecakes thoroughly before serving to achieve the perfect creamy texture.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Holiday

Find it online: https://aminabakes.com/spooky-cute-mini-candy-corn-cheesecakes-recipe/