Candy Corn Mini Cakes (Print Version)
# Ingredients:
01 -
1/2 cup (104g) granulated sugar.
02 -
2 tbsp (41g) melted butter.
03 -
1 1/2 tsp vanilla extract.
04 -
1 1/2 cups (201g) Oreo cookie crumbs.
05 -
12 oz (339g) softened cream cheese.
06 -
1/2 cup (115g) sour cream.
07 -
2 tbsp (16g) plain flour.
08 -
2 large eggs.
09 -
Orange gel food coloring.
10 -
Yellow gel food coloring.
11 -
1/2 cup (120ml) cold heavy cream.
12 -
5 tbsp (36g) powdered sugar.
13 -
1/2 tsp vanilla extract for whipped cream.
14 -
Orange gel food coloring for whipped cream.
15 -
Optional: Ghost-shaped toppers.
# Instructions:
01 -
Set your oven to 325°F (162°C). Grab a cupcake tray, line it with baking cups, and lightly coat them with cooking spray.
02 -
In a bowl, stir together the Oreo crumbs and butter until blended. Spoon about 2 tablespoons of the mixture into each lined cup and press down to form a base.
03 -
Put the crusts in the oven for 5 minutes. Take them out and let them cool completely.
04 -
Lower the oven temperature to 300°F (148°C). Beat the cream cheese, sugar, and flour on low speed in a large bowl until the mixture turns smooth.
05 -
Gently mix in the sour cream and vanilla extract until blended.
06 -
Mix the eggs one at a time. Be sure to scrape the sides of the bowl after each addition so everything combines evenly.
07 -
Split the batter into 3 equal portions. Leave one plain, make one yellow, and color the other orange using gel food coloring.
08 -
Add layers of batter to the cooled crusts. Start with yellow, then orange, and top off with the plain batter. Fill each cup close to the top.
09 -
Bake the cheesecakes for 15 minutes. Turn off the oven, but leave them inside for another 10 minutes without opening the door.
10 -
Crack open the oven door slightly, and let the cheesecakes cool for about 15-20 minutes. Then stick them in the fridge to chill completely.
11 -
Whip the cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. Stir in orange food coloring until the color is even throughout.
12 -
Pipe the whipped cream on top of the chilled cheesecakes. Add ghost toppers if you'd like for a festive finish.
13 -
Keep the cheesecakes in the fridge for up to 2-3 days in a sealed container.
# Notes:
01 -
These tiny layered desserts, inspired by candy corn, are great for Halloween parties with their white, orange, and yellow stripes.
02 -
Letting them chill after baking makes them creamy and smooth.