Mini Candy Corn Cheesecakes Recipe
This Mini Candy Corn Cheesecakes recipe is a festive dessert perfect for Halloween parties. Featuring a buttery graham cracker crust, creamy cheesecake filling, and candy corn on top, this treat is sure to impress. Simple to prepare and bake, these bite-sized cheesecakes are a hit with both kids and adults.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes (including chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Butter, melted
- Cream cheese, softened
- Sugar
- Eggs
- Vanilla extract
- Yellow and orange food coloring
- Candy corn for garnish
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter and press into the bottom of each liner.
- In a bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Divide the batter into three portions, dye one yellow, one orange, and leave one white.
- Layer the colored batters into each muffin cup, starting with yellow, then orange, then white.
- Bake for 18-20 minutes, then let cool. Top with candy corn before serving.
Notes
- To avoid cracks, ensure all ingredients are at room temperature.
- Let cheesecakes cool completely before chilling for at least 2 hours.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 160mg
Find it online: https://avarecipes.com/mini-candy-corn-cheesecakes-recipe/