Mini Candy Corn Treats (Print Version)
# Ingredients:
01 -
1/2 cup (115g) sour cream.
02 -
5 tbsp (36g) powdered sugar.
03 -
Yellow gel icing color.
04 -
2 tbsp (41g) melted butter.
05 -
1 1/2 cups (201g) crushed Oreos.
06 -
2 large eggs.
07 -
2 tbsp (16g) plain flour.
08 -
12 ounces (339g) softened cream cheese.
09 -
1/2 cup (120ml) chilled heavy cream.
10 -
Orange gel icing color.
11 -
1/2 cup (104g) granulated sugar.
12 -
1 1/2 tsp vanilla extract.
13 -
1/2 tsp vanilla extract (used for whipped cream).
14 -
Orange gel icing color (used for whipped cream).
15 -
Optional: ghost decorations for topping.
# Instructions:
01 -
Set your oven to 325°F (162°C). Line a muffin pan with cupcake liners, and give them a quick spritz of non-stick baking spray.
02 -
Mix the melted butter with the Oreo crumbs in a small bowl. Spoon about 2 tablespoons into each liner and press it down firmly to make the base.
03 -
Pop the crusts into the oven for 5 minutes. Once done, take them out and let them cool.
04 -
Turn the oven down to 300°F (148°C). Use a big mixing bowl to beat the cream cheese, sugar, and flour until smooth on a low setting.
05 -
Stir in the vanilla and sour cream next until everything’s nicely mixed.
06 -
Drop in the eggs one at a time, scraping down the bowl after adding each.
07 -
Pour the batter into three separate bowls. Leave one plain, and tint the other two with yellow and orange gel colors.
08 -
Spoon the batters into the cooled crusts in layers. Start with yellow, add orange, then finish with the plain mix. Fill each cup almost to the top.
09 -
Bake the cheesecakes for 15 minutes. Turn off the oven, but let them stay inside with the door closed for another 10 minutes.
10 -
Open the oven door slightly and let the cheesecakes sit for about 15–20 minutes. Then, move them to the fridge to chill completely.
11 -
Whip the cold heavy cream, vanilla, and powdered sugar on high until you get stiff peaks. Stir in some orange gel color and mix well.
12 -
Pipe the orange whipped cream on top of the mini cheesecakes. Add ghost toppers if you’re using them.
13 -
Keep the cheesecakes in a sealed container in the fridge for no more than 2-3 days.
# Notes:
01 -
These cute little cheesecakes have layers in yellow, orange, and white, making them a fun addition to Halloween gatherings.
02 -
Chilling after baking makes the texture extra creamy and smooth.