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Bring some Halloween cheer with these bite-sized Candy Corn Cheesecakes! Colorful layers in orange, yellow, and white stack up to resemble the classic treat, so they're just as cute to look at as they are tasty. You get a creamy center on top of a chocolatey Oreo base, plus a cloud of whipped cream on top for extra sweetness. They're great to whip up for spooky parties or just hanging out with family. Ready to see what's inside these mini cuties?
INGREDIENTS
- Ghost toppers (totally optional): Pop these on to make your cheesecakes extra fun and festive.
- 5 tbsp (36g) powdered sugar: Mix this in for sweet, fluffy whipped cream on top.
- 1/2 cup (120ml) cold heavy whipping cream: You'll whip this up until soft peaks for the topping.
- Yellow and orange gel icing colors: Splash in for those vivid candy corn stripes.
- 2 large eggs: These pull everything together so your filling sets up nice and smooth.
- 1 1/2 tsp vanilla extract: Gives the filling a sweet, mellow flavor boost.
- 1/2 cup (115g) sour cream: Makes the texture richer and a bit tangy.
- 2 tbsp (16g) all-purpose flour: Gives each cheesecake just the right consistency.
- 1/2 cup (104g) sugar: The filling gets its sweetness here.
- 12 ounces (339g) room temp cream cheese: This is what makes that filling super smooth and creamy.
- 2 tbsp (41g) melted butter: Combines with cookie crumbs for the Oreo layer.
- 1 1/2 cups (201g) Oreo crumbs: Crunchy cookies bring a chocolatey base to every bite.
INSTRUCTIONS
- Step 10:
- Let the oven door hang open a bit and let cheesecakes rest for 15-20 minutes. Pop them in the fridge to cool all the way down once they're not too hot.
- Step 9:
- Bake about 15 minutes, then turn off the oven and don’t open the door. Let them chill inside for another 10 minutes so they don’t fall apart or crack.
- Step 8:
- Spoon in your layers—add yellow first, orange next, then finish with the plain white batter. Try to fill each cup almost full for best results.
- Step 7:
- Divide the filling into three bowls. Color two bowls with orange and yellow, leave one as-is for the white layer.
- Step 6:
- Mix in your eggs one by one, scraping the bowl at the sides as you go so everything blends nicely.
- Step 5:
- Stir in the sour cream and vanilla. Keep your mixer speed low and don’t go overboard with the mixing.
- Step 4:
- Turn oven to 300°F (148°C). In a large bowl, gently beat up your cream cheese, sugar, and flour until smooth but don’t let it get too fluffy or your cheesecakes might crack.
- Step 3:
- Bake crusts about 5 minutes. Pull them out and set aside so they can cool while you get the filling going.
- Step 2:
- Mix Oreo crumbs and melted butter in a bowl. Press about 2 tablespoons into each cupcake liner and pack it in firmly.
- Step 1:
- Heat oven to 325°F (162°C), pop liners into the cupcake tin, and give them a quick spray with non-stick stuff so nothing sticks later.
Serving and Storage Tips
- If you want to get ahead, bake these a day ahead, then just add whipped cream before you're ready to share.
- Keep any leftovers in a covered container in your fridge and they'll taste great for two or three days.
- Desserts are best cold, served right out of the refrigerator topped with cream and maybe a little ghost for fun.
- Perfect for haunted parties, family nights, or any time you need something sweet and silly.
Tips from Well-Known Chefs
- Chef Christina Tosi likes a couple drops of almond extract in the whipped cream for a little surprise flavor.
- Chef Duff Goldman swears a pinch of cinnamon in the Oreo crust gives a cozy, fall twist that really stands out.
VARIATIONS
- If you need gluten-free, swap in gluten-free cookies and double check the other ingredients too.
- Try leaving out the food color and just going natural with plain filling and whipped cream for something classic.
- Get wild with toppings—add sprinkles, candy corn, or even some shimmery edible glitter to match your black-and-orange vibe.