Mini Candy Corn Cheesecakes
These mini candy corn cheesecakes are a creamy, festive treat — perfect for Halloween parties and fall gatherings! Each bite offers smooth cheesecake texture with a buttery crust, all finished with a cute piece of candy corn on top.
Equipment
Ingredients
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup Cool Whip
- 12 sugar cookies for crust
- 1/2 cup candy corn for garnish
- 1/4 cup chocolate chips optional
- Yellow food coloring optional
- Orange food coloring optional
Instructions
- Preheat the oven to 325°F (163°C) and line a mini muffin pan with mini cupcake liners.
- Crush the sugar cookies into fine crumbs and press about 1 teaspoon of crumbs into the bottom of each liner to form a base.
- In a mixing bowl, beat together cream cheese until smooth. Mix in powdered sugar, milk, and vanilla extract. Fold in Cool Whip until creamy.
- Divide batter evenly into 3 bowls.
- Tint first bowl yellow with food coloring.
- Tint the second bowl orange with food coloring.
- Keep the third bowl plain (white).
- Layer the batter in each cup:
- First, spoon yellow batter into the bottom.
- Next, add orange batter.
- Finish with plain batter on top.
- Bake for 18–20 minutes, until centers are just set. Let them cool in the pan for 10 minutes before removing to a wire rack.
- Chill in the refrigerator for at least 2 hours.
- Top each cooled cheesecake with a piece of candy corn before serving.
Nutrition
Calories: 87kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 60mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 139IU | Calcium: 16mg | Iron: 0.2mg