Mini Candy Corn Cheesecakes
Delightful mini cheesecakes layered in festive colors, inspired by candy corn, with a crunchy Oreo crust!
Ingredients
- 1 1/2 cups Oreo crumbs
- 2 tbsp butter, melted
- 12 oz cream cheese, room temperature
- 1/2 cup sugar
- 2 tbsp all-purpose flour
- 1/2 cup sour cream
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup heavy whipping cream, cold
- 5 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
Instructions
- Preheat oven to 325°F (162°C) and prepare a cupcake pan with liners, spraying them with non-stick baking spray.
- In a mixing bowl, combine Oreo crumbs and melted butter until crumbly. Press mixture into the bottom of each cupcake liner.
- Bake the crust for 5 minutes, then let cool.
- Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese until smooth. Add sugar and flour, mixing until combined.
- Slowly mix in sour cream and vanilla extract, then add eggs one at a time, mixing gently.
- Divide the batter into three bowls: leave one plain, color one yellow, and the other orange with gel icing colors.
- Spoon about a tablespoon of yellow batter into each cup, followed by orange, then top with the white batter.
- Bake for 15 minutes, then turn off the oven and let the cheesecakes sit inside for 10 minutes. Cool, then refrigerate until fully set.
- For the whipped cream, whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Add orange gel icing color for decoration.
- Once cheesecakes are cool, pipe the orange whipped cream on top and add optional ghost toppers.
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Notes
Store in an airtight container in the refrigerator for up to 2-3 days.