Description
Delicious mini cheesecakes with a festive candy corn flavor, perfect for Halloween celebrations.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup candy corn, chopped
- 1/4 cup orange food coloring
- 1/4 cup yellow food coloring
- Graham cracker crumbs for crust
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add vanilla extract and mix well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Divide the mixture into three bowls. Color one with orange, one with yellow, and leave one white.
- Layer the colored mixtures in mini cheesecake cups, starting with the orange, then yellow, and finally white.
- Top with chopped candy corn.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a gluten-free option, use gluten-free graham crackers.
- Make sure the cream cheese is at room temperature for easier mixing.
- These can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg