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.
Halloween Cheesecake Bites
This is a Fall treat that is a must-have for any Halloween party or event! These mini cheesecakes are made to look like sweet and delicious candy. It has all the colors of candy corn including yellow, orange, and white. The cheesecake filling lays on an Oreo crust which pairs perfectly together in texture and flavor.
Key Ingredients You’ll Need
Oreos: Use the cookies to crush and combine with the sugar and butter to make the crust.
Cream Cheese: This combined with sour cream will give you a thick and smooth consistency.
Marshmallow Vodka: This will be added to the cheesecake batter for flavor along with the vanilla and completely optional.
Gel Food Coloring: To color the layers of the cheesecakes, you will need yellow and orange GEL food coloring.
How To Make Mini Candy Corn Cheesecake
Step 1. Set the oven to 325 degrees and use cupcake liners to line a cupcake or muffin pan. Remove the creme from the middle of the Oreos and put the cookies into a food processor to pulse into crumbs. Put in the sugar and butter and combine with the crumbs until wet sand forms. Add 1 Tbsp of the crust mixture into each cavity of the muffin pan with liners. Use a flat-bottomed glass to press the crust down evenly. Set aside.
Step 2. Set the oven to 350 degrees. Add the cream cheese and sugar into a large bowl and combine until smooth. Pour in the sour cream, vodka, and vanilla and combine until smooth. One at a time, add in the eggs and combine one more time. Separate the batter into three bowls. Add a couple of drops of the orange food coloring into one bowl and a couple of drops of the yellow coloring into the second bowl. Keep the third bowl untouched. Put 1 1/2 Tbsp of the yellow batter on top of each prepared crust. For the second layer, put 1 1/2 Tbsp of the orange batter on top of the yellow. Use a mini spatula to evenly spread out the orange layer. Using the white batter, put 1 1/2 Tbsp on the orange layer and spread out to cover the orange layer.
Step 3. Put the mini cheesecakes into the oven for 25-30 minutes to bake or until set. It’s okay if there is a slight jiggle in the middle. Take the pan out of the oven and allow the cheesecakes to cool to room temperature before transferring them to the fridge to chill overnight. Before serving, top with some of my fresh whipped cream, and pumpkin candy. Enjoy!
What Crust Goes Best With Mini Candy Corn Cheesecakes?
I absolutely adore the Oreo crust that this recipe uses, mostly because of the contrast of colors that it has to offer. That deep black color fits so well with the bright yellow and orange colors. However, if you need another option, the best alternative is a graham cracker crust.
Can I Make This Into A Regular-Sized Cheesecake?
Of course, you can! All you need to do is use your preferred pan, preferably a springform for easy removal and add the crust and batter to the pan. You make need to adjust the baking times slightly.
Tips & Tricks
- Decorate the cheesecake with whipped cream, more candy corn, or sprinkles!
- Store the cheesecake in the freezer until you are ready to serve.
- For the best storage method, place any leftovers in an airtight container.
More Candy Corn Recipes:
- Candy Corn Hot Chocolate Bombs
- Candy Corn Cookies
- New Blackberry Cobbler Candy Corn
- Halloween Fudge – Looks Like Candy Corn
Mini Candy Corn Cheesecake
- 1 package oreo cookies creme removed
- 3 Tbsp sugar
- ¼ cup butter unsalted, melted
- 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
- whipped cream Fresh homemade
- 1 package Brach’s Mellowcreme Pumpkins
- 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