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Mini Candy Corn Cheesecakes

These sweet personal vanilla cheesecakes look just like the iconic Halloween treat! With this simple mini candy corn cheesecake recipe, you'll be casting magic spells over all your party guests.
Course Dessert
Cuisine American
Keyword candy corn cheesecakes, cheesecake, halloween, mini cheesecake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Author I Heart Recipes

Ingredients

Oreo Crust

  • Family Size package of Oreo cookies creme removed
  • 3 tbsp sugar
  • ¼ cup unsalted sweet cream butter melted

Cheesecake

Topping

  • Fresh homemade whipped cream
  • 1 package Brach’s Mellowcreme Pumpkins

Instructions

  • Preheat oven to 325 F, and line the cupcake/muffin pan with the cupcake liners.
  • Once you have removed the center creme of the Oreo cookies, place the cookies into either a blender, food processor or ziplock bag. Grind the cookies up to a sand like texture.
    Family Size package of Oreo cookies
  • Mix in the sugar and butter until the mixture feels like wet sand.
    3 tbsp sugar, ¼ cup unsalted sweet cream butter
  • Spoon 1 tablespoon of the crust into the cupcake liners, and using a flat bottom, press the crust down to create an even layer. Set aside.
  • Using a large bowl, beat the cream cheese and sugar until combined and smooth Beat in the sour cream, and vanilla until combined and smooth.
    16 oz cream cheese, ⅔ cup sugar, ¼ cup sour cream, 2 tsp pure vanilla extract
  • Start adding in the eggs at a time, and beat until combined.
    2 large eggs
  • Divide the batter into three bowls.
  • In one bowl, mix in a few drops of orange gel food coloring.
    Yellow and Orange Gel food coloring
  • In a second bowl, mix in a few drops of yellow gel food coloring.
    Yellow and Orange Gel food coloring
  • Leave the third bowl color free.
  • Spoon 1 and ½ tablespoon of yellow cheesecake batter into the crust.
  • Spoon 1 ½ orange batter onto the yellow batter, and using a flat mini spatula, try to spread the orange layer evenly over the yellow.
  • Using the color free batter, spoon 1 ½ tbsp of batter onto the orange batter and gently spread to try to cover the entire orange layer.
  • Bake in the oven for 25-30 minutes, or until the cupcakes are set(It’s okay if there is a slight jiggle in the center).
  • Remove from oven and allow to cool to room temp on the counter before moving to the fridge overnight.
  • Top with fresh homemade whipped cream and a mellowcreme pumpkin candy
    Fresh homemade whipped cream, 1 package Brach’s Mellowcreme Pumpkins
  • Serve & Enjoy!