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Mini Candy Corn Cheesecakes

A creamy and delicious cheesecake decorated like a candy corn. Perfect for any fall holiday gathering.

Course Dessert
Cuisine American
Keyword Candy Corn Cheesecakes, Fall Desserts, Mini Cheesecakes, Oreo Crust
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Servings 12 servings
Author The Tiny Fairy

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

  1. 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

  1. 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.

  2. Using a fork, combine the Oreo crumbs with melted butter and granulated sugar.

  3. 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

  1. In a stand alone mixer fitted with the paddle attachment, cream together the cream cheese and granulated sugar. Scrape the sides halfway through.

  2. Add milk and eggs, one at a time. Scrape down the sides after each egg to ensure the ingredients are incorporated well.

  3. Add sour cream and all-purpose flour and blend to combine. Add the vanilla extract and lemon emulsion, if using. Blend to combine.

  4. Divide the batter evenly into three bowls.

  5. Color one bowl with yellow gel coloring, one bowl with orange gel coloring and leave one plain.

  6. Spoon the yellow batter into each cupcake, followed by the orange batter and topped with the plain cream cheese batter.

  7. 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.

  8. 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

  1. Whip together heavy whipping cream, powdered sugar, vanilla extract and orange gel coloring until firm.

  2. Add to piping bag and pipe over cupcakes. Decorate with candy corn.

  3. Optional decoration: make a spider's web with gel food coloring and decorate with candy corn.