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Mini Candy Corn Cheesecakes

Irresistible Mini Candy Corn Cheesecakes to Delight You

Mini Candy Corn Cheesecakes perfectly blend taste and presentation, delighting guests with vibrant layers.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 25 minutes
Total Time 1 hour 10 minutes
Course Desserts
Cuisine American
Servings 12 cheesecakes
Calories 250 kcal

Equipment

  • Cupcake Pan
  • Mixing bowls
  • mixer
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

For the Crust

  • 1.5 cups Oreo crumbs gives a crunchy and chocolatey base
  • 2 tablespoon Melted butter binds the crumbs together

For the Cheesecake Filling

  • 12 oz Cream cheese provides a rich, creamy texture
  • 0.5 cups Granulated sugar sweetens the filling
  • 2 tablespoon All-purpose flour stabilizes the filling
  • 0.5 cups Sour cream adds tangy flavor
  • 1.5 teaspoon Vanilla extract enhances overall flavor
  • 2 large Eggs brings structure and richness

For the Color

  • Gel food coloring (yellow and orange) brightens up your cheesecake layers

For the Topping

  • 1 cups Heavy whipping cream creates a fluffy topping
  • 2 tablespoon Powdered sugar sweetens the whipped cream
  • 0.5 teaspoon Additional vanilla extract for whipped cream enhances flavor

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 325°F (162°C) and line a cupcake pan with cupcake liners.
  • Combine Oreo crumbs and melted butter in a bowl, then press into cupcake liners.
  • Bake crusts for 5 minutes, then let cool.
  • Lower oven to 300°F (148°C). Beat cream cheese, sugar, and flour until smooth.
  • Add sour cream and vanilla, mixing until well incorporated.
  • Incorporate eggs one at a time, mixing slowly.
  • Divide batter into three bowls and color one orange and one yellow.
  • Layer the batters into the cooled crusts, starting with yellow, then orange, and lastly white.
  • Bake for approximately 15 minutes, then cool in the oven for 10 minutes.
  • Cool cheesecakes for another 15-20 minutes, then refrigerate until fully chilled.
  • Carefully remove cheesecakes from the pan.
  • Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Pipe colored whipped cream onto cheesecakes.
  • Refrigerate until ready to serve.

Notes

For best results, chill your ingredients beforehand and avoid overmixing.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 24gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 50mgIron: 1mg
Keyword easy cheesecakes, fall desserts, festive recipes, Halloween treats, Mini Candy Corn Cheesecakes, no-bake cheesecakes
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