Description
These Mini Candy Corn Cheesecakes are festive, bite-sized desserts perfect for Halloween or fall celebrations. Featuring a crunchy Oreo cookie crust and vibrant layers of orange, yellow, and plain cheesecake batter, topped with homemade whipped cream and a seasonal candy pumpkin, these cheesecakes are both visually stunning and deliciously creamy.
Ingredients
Scale
Crust
- 1 package Oreo cookies (creme removed)
- 3 Tbsp sugar
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- â…” cup sugar
- ¼ cup sour cream
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 Tbsp marshmallow vodka (optional)
- Gel food coloring (Yellow and Orange)
Topping
- Fresh homemade whipped cream
- 1 package Brach’s Mellowcreme Pumpkins
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C) and line a cupcake or muffin pan with cupcake liners.
- Prepare Oreo Crust: Remove the creme from the Oreo cookies. Crush the cookies into a sand-like texture using a blender, food processor, or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix Crust Ingredients: Combine the crushed Oreos with sugar and melted butter until the texture resembles wet sand.
- Form Crust Base: Spoon 1 tablespoon of the crust mixture into each cupcake liner and press down firmly with a flat bottom to form an even crust layer. Set aside.
- Adjust Oven Temperature: Increase the oven temperature to 350°F (177°C) for baking the cheesecakes.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with sugar until smooth and thoroughly combined.
- Add Sour Cream, Vodka, and Vanilla: Beat in the sour cream, marshmallow vodka (if using), and pure vanilla extract until smooth.
- Incorporate Eggs: Add eggs one at a time, beating after each addition until well combined.
- Divide Batter: Divide the cheesecake batter evenly into three separate bowls.
- Color the Batter: Add a few drops of orange gel food coloring to one bowl, yellow gel food coloring to the second bowl, and leave the third bowl plain (no coloring).
- Layer Yellow Batter: Using a tablespoon and half tablespoon measure, spoon 1.5 tablespoons of yellow batter onto each crust layer.
- Add Orange Layer: Spoon 1.5 tablespoons of orange batter gently over the yellow layer. Use a flat mini spatula to spread it evenly.
- Add Plain Layer: Spoon 1.5 tablespoons of the plain-colored batter on top of the orange layer and gently spread to fully cover.
- Bake the Cheesecakes: Bake for 25–30 minutes until the cheesecakes are set but may have a slight jiggle in the center.
- Cool and Chill: Remove from oven and let cool to room temperature on the counter, then refrigerate overnight to fully set.
- Add Toppings: Before serving, top each mini cheesecake with fresh homemade whipped cream and one Brach’s Mellowcreme Pumpkin candy.
- Serve and Enjoy: Serve chilled and enjoy your festive mini candy corn cheesecakes!
Notes
- Removing the creme from the Oreos helps prevent excess sweetness and contributes to a crisp crust.
- Marshmallow vodka is optional but adds a subtle flavor depth; omit if preferred.
- If you don’t have gel food coloring, liquid colorings can be used but may result in thinner batter.
- The slight jiggle in the centers after baking is normal and ensures creamy texture after chilling.
- For best results, chill the cheesecakes overnight before serving.
