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–+ servings
Mini Candy Corn Cheesecakes

Mini Candy Corn Cheesecakes That Bring Halloween to Life

Delightful Mini Candy Corn Cheesecakes are vibrant, no-bake treats perfect for Halloween fun.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Base
  • 8 ounces Cream Cheese Softened for easy mixing
  • 1 cup Powdered Sugar Can substitute with a sugar alternative
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for robust taste
  • 1 cup Whipped Topping Dairy-free alternative can be used
For the Color Layers
  • 1 bottle Yellow Gel Food Coloring Use gel for brighter colors
  • 1 bottle Orange Gel Food Coloring Combine with yellow for deeper shades
For Garnishing
  • 1 cup Candy Corn Festive touch to complement flavor
  • 1 cup Graham Cracker Crumbs Can swap with crushed cookies

Equipment

  • Mixing bowls
  • Mini dessert cups or shot glasses
  • Spatula

Method
 

Preparation
  1. Begin by using a medium mixing bowl to beat 8 ounces of softened cream cheese until it’s creamy and smooth, about 2-3 minutes.
  2. Gradually add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until well combined and fluffy.
  3. Gently fold in 1 cup of whipped topping, ensuring the mixture is light and airy.
Coloring and Layering
  1. Carefully separate the cheesecake mixture into three equal portions in separate bowls.
  2. In the first bowl, mix in a few drops of yellow gel food coloring until you achieve a vibrant yellow hue.
  3. In the second bowl, add a mix of yellow and orange gel food coloring to create a beautiful orange shade.
  4. Leave the third portion white for the top layer.
  5. Grab your mini dessert cups or shot glasses, and begin by spooning in a layer of the yellow cheesecake mixture, filling each cup about one-third full.
  6. Repeat this process, adding the orange layer next and then the white layer, filling each cup to about the rim.
Chilling
  1. Once all three layers are added, place the mini candy corn cheesecakes in the refrigerator to chill for at least 2 hours.
  2. Ensure they are covered lightly to avoid forming a skin on the cheesecake.
Garnishing and Serving
  1. After chilling, remove the mini candy corn cheesecakes from the refrigerator.
  2. Sprinkle a crispy layer of graham cracker crumbs on top to mimic a crust.
  3. Finish by adorning each mini cheesecake with a handful of candy corn.
  4. Serve them straight from the fridge for a refreshing treat at your Halloween gathering.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 0.5mg

Notes

Store the mini candy corn cheesecakes in an airtight container in the refrigerator for up to 3 days. Add the candy corn garnish just before serving.

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