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Mini Candy Corn Cheesecake

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 mini cheesecakes
Calories: 310 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 325 degrees and line the cupcake/muffin pan with the cupcake liners
  2. 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
  3. Mix in the sugar and butter until the mixture feels like wet sand
  4. 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
  5. Preheat the oven to 350
  6. Using a large bowl, beat the cream cheese and sugar until combined and smooth
  7. Beat in the sour cream, marshmallow vodka, and vanilla until combined and smooth
  8. One egg at a time, beat until combined
  9. Divide the batter into three bowls
  10. In one bowl, mix in a few drops of orange gel food coloring
  11. In a second bowl mix in a few drops of yellow gel food coloring
  12. Leave the third bowl color free
  13. Using a tablespoon and half tablespoon, starting with the yellow cheesecake batter, spoon 1 and ½ tablespoon of yellow cheesecake batter into the crust
  14. 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
  15. 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!
  16. Remove from oven and allow to cool to room temp on the counter before moving to the fridge overnight
  17. Top with fresh homemade whipped cream and a mellow creme pumpkin candy
  18. Enjoy

Nutrition Information

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

% 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.