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Mini Candy Corn Cheesecakes

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These adorable mini candy corn cheesecakes are a fun and easy Halloween treat that everyone will love. With bright colors and a simple recipe, they’re perfect for any party.

  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 16 oz Cream Cheese
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • Food Coloring (as needed)
  • 1 cup Crushed Cookies

Instructions

  1. Preheat the oven and prepare muffin tins.
  2. Mix the cream cheese and sugar until smooth.
  3. Add eggs and vanilla extract, mixing until combined.
  4. Divide the batter into three bowls and color one with orange and another with yellow food coloring.
  5. Layer the colored cheesecake mixtures into muffin cups: start with yellow, then orange, and finish with uncolored batter on top.
  6. Bake until the centers are set with a slight wobble.
  7. Chill the cheesecakes in the refrigerator before serving.
  8. Top with whipped cream and mini chocolate chips to create cute ghost faces.

Notes

These cheesecakes can be made ahead of time and stored in the refrigerator for up to four days. They can also be frozen and thawed before serving.

  • Author: nevaeh-hall
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 250
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 50mg