Mini Candy Corn Cheesecake
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Mini Candy Corn Cheesecake
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Mini Candy Corn Cheesecake is a layered dessert that looks exactly like the tasty Halloween candy itself! It is sweet, creamy, and topped with fresh whipped cream and candy pumpkins.
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Ingredients
Oreo Crust
- 1 package Oreo cookies creme removed
- 3 Tbsp sugar
- ¼ cup butter unsalted, melted
Vanilla Cheesecake
- 2 - 8 oz cream cheese softened
- ⅔ cup sugar
- ¼ cup sour cream
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 Tbsp marshmallow vodka optional
- Gel food coloring Yellow and Orange
Topping
- Whipped Cream Fresh homemade
- 1 package Brach’s Mellowcreme Pumpkins
Instructions
- Preheat the oven to 325 degrees and line the cupcake/muffin pan with the cupcake liners
- Once you have removed the center creme of the oreo cookies, place the cookies into either a blender, food processor, or ziplock bag. Grind the cookies up to sand like texture
- Mix in the sugar and butter until the mixture feels like wet sand
- Spoon 1 tablespoon on the crust into the cupcake liners and using a flat bottom, press the crust down to create an even layer. Set aside
- Preheat the oven to 350
- Using a large bowl, beat the cream cheese and sugar until combined and smooth
- Beat in the sour cream, marshmallow vodka, and vanilla until combined and smooth
- One egg at a time, beat until combined
- Divide the batter into three bowls
- In one bowl, mix in a few drops of orange gel food coloring
- In a second bowl mix in a few drops of yellow gel food coloring
- Leave the third bowl color free
- Using a tablespoon and half tablespoon, starting with the yellow cheesecake batter, spoon 1 and ½ tablespoon of yellow cheesecake batter into the crust
- Spoon 1 ½ orange batter onto the yellow batter and using a flat mini spatula, try to spread the orange layer evenly over the yellow Using the color-free batter, spoon 1 ½ tbsp of batter onto the orange batter and gently spread to try to cover the entire orange layer
- Bake in the oven for 25-30 minutes or until the cupcakes are set. It’s okay if there is a slight jiggle in the center!
- Remove from oven and allow to cool to room temp on the counter before moving to the fridge overnight
- Top with fresh homemade whipped cream and a mellow creme pumpkin candy
- Enjoy
Nutrition Information
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Calories
310kcal
(16%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
50mg
(17%)
Sodium
208mg
(9%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
260IU
(5%)
Vitamin C
0.04mg
(0%)
Calcium
28mg
(3%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12mini cheesecakes
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 208mg | 9% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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