Description
Sweet layers of creamy mini candy corn cheesecakes bring Halloween magic to dessert tables. Festive graham cracker crusts and smooth cream cheese filling create a playful seasonal treat perfect for autumn celebrations.
Ingredients
Scale
Main Ingredients:
- 2 (8 ounces) packages cream cheese, softened
- 2 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
Binding and Flavor Ingredients:
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Decorative Ingredients:
- Yellow food coloring
- Orange food coloring
- Candy corn (for topping)
Instructions
- Prepare the baking station by heating the oven to 325F and positioning paper liners inside a muffin tin.
- Create the crust by mixing graham cracker crumbs with melted butter, then firmly press approximately one tablespoon into the bottom of each muffin cup.
- Craft the cheesecake base by blending cream cheese and sugar until achieving a silky smooth consistency, then incorporate eggs individually, ensuring thorough mixing after each addition. Infuse with vanilla extract for enhanced flavor.
- Separate the cheesecake batter into three equal portions, utilizing food coloring to transform one section into vibrant orange and another into sunny yellow, while preserving one portion in its original white state.
- Layer the colored batters strategically: first distribute the yellow batter evenly across the graham cracker crusts, followed by a precise orange layer, and complete with a pristine white topping.
- Bake the mini cheesecakes for 18-20 minutes, monitoring until the centers appear firm and set. Carefully remove from the oven and allow to cool completely at room temperature.
- Refrigerate the cheesecakes for a minimum of two hours to enhance texture and flavor development.
- Prior to serving, garnish with classic candy corn pieces to create a whimsical, festive presentation.
Notes
- Press graham cracker mixture firmly and evenly to create a solid, compact foundation that won’t crumble when serving.
- Use gel food coloring for vibrant, intense Halloween-themed colors that maintain batter consistency without watering down the mixture.
- Allow cream cheese to reach room temperature before mixing to ensure smooth, lump-free cheesecake batter and prevent cracking during baking.
- These mini cheesecakes can be prepared 2-3 days in advance, stored covered in the refrigerator, which actually enhances their flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 258 kcal
- Sugar: 15 g
- Sodium: 146 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 62 mg