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Mini Candy Corn Cheesecakes

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Adorable and delicious mini cheesecakes inspired by candy corn, perfect for Halloween parties.

Ingredients

Scale
  • 1 1/2 cups (201g) Oreo crumbs
  • 2 tbsp (41g) butter, melted
  • 12 ounces (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 tbsp (16g) all-purpose flour
  • 1/2 cup (115g) sour cream
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • Yellow gel icing color
  • Orange gel icing color
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 1/2 tsp vanilla extract
  • Ghost toppers

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Mix the Oreo crumbs and melted butter until thoroughly combined.
  3. Prepare a 12-cup muffin tin with cupcake liners or grease it.
  4. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup.
  5. Bake for 5-7 minutes and let cool slightly.
  6. Combine cream cheese and sugar in a large mixing bowl and beat until smooth.
  7. Add the sour cream and vanilla extract, mixing until combined, then beat in the eggs one at a time.
  8. Divide the cheesecake mixture into two bowls, adding yellow gel icing to one and orange gel icing to the other.
  9. Spoon the yellow cheesecake filling over the crust, then repeat with the orange layer.
  10. Bake for 15-20 minutes until the centers are set.
  11. Cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours.
  12. Whip the heavy cream and powdered sugar until stiff peaks form.
  13. Pipe the whipped cream on top of each cheesecake and decorate with ghost toppers.

Notes

Make these ahead of time for the best flavor. Each layer adds a festive touch that will impress your guests!

Nutrition

Keywords: candy corn, Halloween treats, mini cheesecakes, festive desserts

Find it online: https://mapleladle.com/no-bake-mini-candy-corn-cheesecakes-halloween-parties/