PrintHalloween Candy Corn Mini Cheesecakes You’ll Love Today!
Delicious mini cheesecakes inspired by Halloween candy corn, perfect for festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1/2 cup candy corn, chopped
- 1/4 cup orange food coloring
- 1/4 cup yellow food coloring
- Graham cracker crumbs for crust
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, mixing until well combined.
- Fold in the whipped cream and chopped candy corn.
- Divide the mixture into three bowls. Color one with orange food coloring, one with yellow, and leave one plain.
- In mini cheesecake cups, layer the mixtures starting with the plain, then orange, and finally yellow.
- Top with additional candy corn if desired.
- Bake for 15-20 minutes, then let cool.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a firmer cheesecake, increase the baking time slightly.
- Make sure to use room temperature cream cheese for a smoother texture.
- These can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg