Mini Candy Corn Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups (201g) Oreo crumbs
02 -
2 tbsp (41g) butter, melted
→ Cheesecake Filling
03 -
12 ounces (339g) cream cheese, room temperature
04 -
1/2 cup (104g) sugar
05 -
2 tbsp (16g) all-purpose flour
06 -
1/2 cup (115g) sour cream
07 -
1 1/2 tsp vanilla extract
08 -
2 large eggs
09 -
Yellow gel icing color
10 -
Orange gel icing color
→ Whipped Cream Topping
11 -
1/2 cup (120ml) heavy whipping cream, cold
12 -
5 tbsp (36g) powdered sugar
13 -
1/2 tsp vanilla extract
14 -
Orange gel icing color
→ Garnish
15 -
Ghost toppers (optional)
# Instructions:
01 -
Preheat oven to 325°F (162°C). Line a cupcake pan with liners and spray them lightly with non-stick baking spray.
02 -
In a small bowl, combine the Oreo crumbs and melted butter. Divide the mixture evenly among the cupcake liners (about 2 tablespoons per cup), pressing it into the bottoms to form a crust.
03 -
Bake the crusts for 5 minutes, then remove from the oven and set aside to cool. Reduce the oven temperature to 300°F (148°C).
04 -
In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth. Add the sour cream and vanilla extract, mixing until combined. Beat in the eggs one at a time, scraping the sides of the bowl after each addition.
05 -
Divide the batter evenly into three bowls. Leave one plain, color one with yellow gel icing color, and the third with orange gel icing color.
06 -
Layer the colored batters into the cooled crusts, starting with yellow, then orange, and finally plain (white). Fill each cup until mostly full.
07 -
Bake the cheesecakes for 15 minutes. Turn off the oven and let them sit inside for an additional 10 minutes with the door closed.
08 -
Crack open the oven door and allow the cheesecakes to cool for 15-20 minutes, then transfer to the refrigerator to chill completely.
09 -
Whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Add orange gel icing color to the whipped cream and mix until fully incorporated.
10 -
Pipe the orange whipped cream onto the cooled cheesecakes and add ghost toppers if desired.
# Notes:
01 -
Store the cheesecakes in an airtight container in the refrigerator for up to 2-3 days.
02 -
The layered colors create a candy corn effect when sliced.