Description
Sweet dreams of autumn come alive with mini candy corn cheesecakes nestled in adorable individual servings. Creamy layers of orange and white delight sparkle with festive Halloween spirit, promising pure seasonal indulgence for dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
Cheesecake Base:
- 16 ounces (454 grams) cream cheese
- 2 large eggs
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (60 milliliters) sour cream
- 1 teaspoon vanilla extract
Crust:
- 1 cup (240 milliliters) graham cracker crumbs
- 4 tablespoons (60 milliliters) unsalted butter
- 2 tablespoons (30 grams) granulated sugar
Decoration and Garnish:
- Orange gel food coloring
- Yellow gel food coloring
- Whipped cream
- Candy corn
Instructions
- Prepare the oven to 325°F and arrange cupcake liners in a muffin tin.
- Combine graham cracker crumbs, sugar, and melted butter, then firmly press a tablespoon of the mixture into each liner’s base to create a compact crust. Bake for 5 minutes and allow to cool completely.
- Cream together softened cream cheese and sugar until completely smooth and uniform in texture.
- Incorporate eggs individually, mixing thoroughly after each addition, then blend in vanilla extract until well integrated.
- Separate the cheesecake batter into three distinct bowls, leaving one portion white while tinting another with yellow food coloring and the third with orange food coloring.
- Carefully layer the colored batters into each cupcake liner, starting with yellow, then adding orange, and finishing with the white layer. Ensure each layer is evenly distributed and smoothed.
- Bake mini cheesecakes for 18-20 minutes until centers appear set and slightly firm.
- Remove from oven and allow to cool at room temperature, then refrigerate for minimum 2 hours to achieve optimal texture and firmness.
- Prior to serving, crown each mini cheesecake with a dollop of whipped cream and optionally garnish with candy corn for festive presentation.
Notes
- Press graham cracker mixture firmly and evenly to create a sturdy, compact base that won’t crumble when eating.
- Use gel food coloring for more vibrant, intense colors without altering batter consistency.
- Allow cream cheese to reach room temperature before mixing to ensure smooth, lump-free cheesecake texture.
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for celiac-friendly version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 206 kcal
- Sugar: 14 g
- Sodium: 135 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 0.4 g
- Protein: 4 g
- Cholesterol: 57 mg