Description
Mini Candy Corn Cheesecakes are the ultimate Halloween treat, combining a creamy cheesecake filling with a buttery graham cracker crust, topped with vibrant candy corn. These delightful mini desserts are easy to make and sure to impress at any gathering, adding a festive touch to your fall celebrations. With each bite, you'll experience a perfect balance of sweetness and texture that makes them irresistible!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup candy corn (for topping)
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into mini cheesecake pans or muffin tins.
- Beat cream cheese until smooth, add sugar, and mix until fluffy. Stir in vanilla.
- Whip heavy cream to soft peaks; gently fold into the cream cheese mixture.
- Spoon cheesecake filling over the crusts, filling each about three-quarters full.
- Bake for about 20 minutes until slightly jiggly in the center. Cool to room temperature before refrigerating for at least 2 hours.
- Top with candy corn before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup (60g)
- Calories: 190
- Sugar: 14g
- Sodium: 145mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: - For added flavor, consider mixing in pumpkin spice or using chocolate cookie crumbs instead of graham crackers. - Store any leftovers in an airtight container in the refrigerator for up to five days.