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Mini Candy Corn Cheesecakes Recipe

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These mini candy corn cheesecakes are the perfect Halloween treat, featuring a fun and colorful candy corn-inspired design. Made with a buttery graham cracker crust, creamy cheesecake filling, and topped with festive candy corn, these bite-sized desserts are great for Halloween parties or fall gatherings. The vibrant layers of yellow, orange, and white mimic the iconic candy corn, making them both delicious and eye-catching.

 

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Yellow and orange food coloring
  • Candy corn (for topping)

Instructions

  • Preheat oven to 325°F (165°C) and line a muffin tin with paper liners.
  • In a small bowl, combine graham cracker crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
  • In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
  • Divide the cheesecake batter into three equal portions. Leave one portion white, color one portion orange, and the other portion yellow using food coloring.
  • Spoon the yellow batter evenly into each muffin cup over the crust, followed by the orange layer, and finally the white layer on top.
  • Bake for 18-20 minutes or until the centers are set. Remove from oven and let cool completely.
  • Chill the cheesecakes in the refrigerator for at least 2 hours before serving.
  • Top with candy corn before serving for a festive touch.

Notes

  • For a neater finish, pipe the colored layers using piping bags.
  • Store the cheesecakes in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://elianarecipes.com/mini-candy-corn-cheesecakes-recipe/