These cute little cheesecakes won’t scare anyone away. They are as delicious as their namesake and the perfect grab and go for your party or your cheesecake lover this fall!
Prepare a 12 cupcake tin with cupcake liners, lightly coat with baking spray and set aside. If you can’t find Oreo cookie crumbs, use a box of Oreos, remove the cream filling and pulse them a few times to get the crumbs.
Combine with Plugra unsalted butter and granulated sugar (not pictured). Use a spoon to evenly distribute the crumb mixture among the 12 cupcakes. Tap and press the crumbs into the cupcake liner, creating a solid base. I used a small flat bottom glass. Bake the Oreo cookie crumb in a 325°F preheated oven for 5-6 minutes.
In a stand alone mixer with a paddle attachment, cream the cream cheese and granulated sugar until smooth. Blend in the whole milk and and eggs, one at a time. Scrape down the sides to ensure all the ingredients are being well blended. Add sour cream and all-purpose flour. Blend to combine. Add vanilla extract and lemon emulsion (if you want a lemony flavor) and blend to combine. Batter should be smooth and not lumpy.
Since candy corn has three colors, divide the cream cheese mixture evenly into three bowls. I had the classic Betty Crocker gel colors on hand so I colored one bowl with a few yellow drops. Because this kit didn’t have orange gel, I had to make “orange” by combining yellow and red. Remember a little goes a long way so start off with a few drops and if you need a deeper color, add another drop at a time.
Following the order of colors on the candy corn, add the yellow batter first, followed by the orange batter and top with regular cream cheese batter. I used a regular spoon to drop the batter into the cupcakes.
Bake in a 325°F oven for 15 minutes. Turn heat off and leave in the oven for 10 additional minutes with the oven door slightly ajar. Remove from oven and allow to cool at room temperature for 15 minutes before transferring to the refrigerator to cool and set.
In a separate bowl, whip together heavy whipping cream, powdered sugar, vanilla extract and orange gel coloring. Pipe on top of cooled cheesecake and decorate with ghost and candy corn. As you can see below, I also decorated a few with a spider’s web. Using black gel coloring, do a small circle in the center of the cupcake and a larger circle around the first circle. Use a toothpick to pull from the center outward, creating streaks to resemble the web design.
My Pinterest inspiration came from Life, Love and Sugar blogger. She used these cute ghosts holding a candy corn, but I couldn’t find them so I made some using leftover buttercream. The cheesecake batter is adapted from my Lemon NY Cheesecake recipe. I also bought these adorable cupcake wrappers from Amazon for that extra Halloween touch.
I hope you enjoy these tasty treats and don’t forget to leave a comment below.
Mini Candy Corn Cheesecakes
A creamy and delicious cheesecake decorated like a candy corn. Perfect for any fall holiday gathering.
Ingredients
Oreo Crust
- 1 ½ cups Oreo cookie crumbs (no filling)
- 2 Tablespoons unsalted butter, melted
- 1 Tablespoon granulated sugar
Cheesecake Filling
- 2 8-ounce cream cheese bars, room temperature prefer Philadelphia brand
- ¾ cup granulated sugar
- ¼ cup milk
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 ½ Tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- ½ teaspoon lemon emulsion (optional) prefer LorAnns
Whipped Cream Topping
- ¾ cup heavy whipping cream
- heaping ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- few drops orange gel food coloring
Decorations
- Wilton Ghost with Candy Corn Icing decoration
- Candy Corn
- black gel to make spider webs
Instructions
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Line a 12 cupcake tin with cupcake liners and lightly spray with baking oil, like Baker's Joy. Preheat oven to 325°F.
Making the Oreo Crumble Base
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If you can't find Oreo cookie crumble, use Oreo cookies without the cream filling. Pulse the cookies few times in a food processor until you have crumbs.
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Using a fork, combine the Oreo crumbs with melted butter and granulated sugar.
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Divide equally among the 12 cupcakes. Use a flat bottom glass to tap and press crumb mixture. Bake in a 325°F oven for 5 minutes. Remove and set aside.
Making the Cheesecake Filling
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In a stand alone mixer fitted with the paddle attachment, cream together the cream cheese and granulated sugar. Scrape the sides halfway through.
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Add milk and eggs, one at a time. Scrape down the sides after each egg to ensure the ingredients are incorporated well.
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Add sour cream and all-purpose flour and blend to combine. Add the vanilla extract and lemon emulsion, if using. Blend to combine.
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Divide the batter evenly into three bowls.
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Color one bowl with yellow gel coloring, one bowl with orange gel coloring and leave one plain.
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Spoon the yellow batter into each cupcake, followed by the orange batter and topped with the plain cream cheese batter.
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Bake at 325°F for 15 minutes. Turn oven off and leave the cupcakes in the oven for 10 minutes with the door slightly ajar.
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Remove from the oven and allow to cool at room temperature for 20 minutes before transferring to the refrigerator to cool completely.
Making Whip Cream Topping
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Whip together heavy whipping cream, powdered sugar, vanilla extract and orange gel coloring until firm.
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Add to piping bag and pipe over cupcakes. Decorate with candy corn.
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Optional decoration: make a spider's web with gel food coloring and decorate with candy corn.
