The Perfect Halloween Treat | Mini Candy Corn Cheesecakes

Cheesecake anyone? Today I wanted to share with you the perfect little Halloween treat. I saw it while watching one of LifeBeingDest YouTube videos and thought to myself, I just have to make those. I did my research and found the original recipe that she used. If you want to know how I made my version of them then keep on reading!

Ingredients:

Crust

  • 1 1/2 cup graham cracker
  • 4 tbsp. melted butter

Mini cheesecake filling

  • 12 oz. cream cheese (softened)
  • 1/2 cup sugar
  • 2 tbsp. flour
  • 1/2 cup sour cream
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • Yellow food coloring
  • Orange food coloring

Whipped topping

  • 1/2 cup of heavy whipping cream
  • 1/2 tsp vanilla extract
  • 4 tbsp. powdered sugar
  • Orange food coloring

Directions:

1. Preheat oven to 325 degrees. Line your muffin tin with liners. Spray the liners with baking spray for extra assurance.

2. Combine graham cracker crumbs and melted butter till it is nice and crumbly. Then pack down about 2 tablespoons of the crumbs in the cupcake liners. Bake the crusts for 5 minutes and then let them cool.

3. Reduce the oven to 300 ° while making the filling. Start with mixing the cream cheese, sugar, and flour until it’s all nice and combined.

*make sure to scrape down the sides of the bowl each time and get all those left out ingredients.

4. Next add in the vanilla extract and sour cream. Mix until well combined and smooth.

5. Add your eggs in one at a time and mix until well combined.

7. Divide the batter into 3 separate bowls. Dye one yellow, orange, and leave one as is. (I didn’t have orange food coloring and I couldn’t find any at the 2 stores I went to so I just mixed red and yellow.)

8. Layer the filling in the cups one color at a time. About 1 tablespoon and half a teaspoon worked for me.

9. Bake the cheesecakes for 15 minutes and then turn the oven off. Leave them in for another 10 minutes.

10. After 10 minutes, crack the oven door and let them cool for another 15-20 minutes. Then put them in the fridge to cool completely. Then you can remove them from the pan.

11. Time to decorate! I topped some of them with a whipped topping, cute little candy eyes I found at the store, and of course candy corn.

Whipped Topping:

12. Whip together the heavy cream, vanilla extract, and powdered sugar. Dye it orange.

My whipped cream kept curdling the first 2 tries. That was because I was whipping my cream till it had stiff peaks, add the food coloring, and whip again. On the third try, I added the food coloring in the beginning and it came out so smooth (third times a charm)! The color was not what I had in mind but I was too afraid to add more food coloring and ruin how good it was. I ended up not even using most of the whipped cream because it wasn’t holding up that well.

My finished Halloween treats!

How cute is this tray I got on clearance for $3.19?!

These came out absolutely amazing! They are the perfect little dessert. The best thing about these is that you can customize them anyway you want. Are you a fan of cheesecake?


As always, thanks so much for reading! Questions, comments, and feedback are always welcome. If you enjoyed this post, please comment, like and share! Make sure to check out my Instagram; @tianiangela_ and my latest video on YouTube💋

tiani

10 thoughts on “The Perfect Halloween Treat | Mini Candy Corn Cheesecakes

  1. It can be rare . I’ll be honest I can be a bit scared of candy corn , it’s super sweet . But I do loke it occasionally and I think in cheesecake form it would definitely compliment the taste.

    Like

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