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Candy Corn Cheesecakes

Featured in Sweet Treats to Make at Home.

These individual-sized candy corn cheesecakes are full of Halloween vibes. Each one has a chocolate cookie crust and three colorful vanilla cheesecake layers that mimic candy corn. The layers don’t blend and stay bright, making every bite fun and festive. A creamy texture with a chocolatey base keeps it both playful and delicious.
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Updated on Sat, 19 Apr 2025 00:30:33 GMT
A close-up of layered cheesecake cups with bold orange and yellow colors, topped with whipped cream, sprinkles, and candy corn pieces. Pin it
A close-up of layered cheesecake cups with bold orange and yellow colors, topped with whipped cream, sprinkles, and candy corn pieces. | mecooking.com

Halloween parties need tiny Candy Corn Cheesecakes! These cute mini treats look just like real candy corn with their white, orange, and yellow layers. They taste amazing too - you'll love the smooth, rich filling over a crunchy Oreo base, topped with fluffy whipped cream. They're super fun to make with kids and will definitely be the highlight at your spooky get-togethers. Check out what goes into these adorable Halloween goodies!

WHAT YOU'LL NEED

  • Oreo crumbs, 1 1/2 cups (201g): Gives you that dark, chocolatey base everyone loves.
  • Melted butter, 2 tbsp (41g): Holds your cookie crust together perfectly.
  • Room temp cream cheese, 12 ounces (339g): Makes your filling incredibly velvety.
  • Sugar, 1/2 cup (104g): Brings just enough sweetness to counter the tangy cheese.
  • All-purpose flour, 2 tbsp (16g): Keeps your cheesecake firmly set without getting heavy.
  • Sour cream, 1/2 cup (115g): Adds that silky, luxurious texture everyone craves.
  • Vanilla extract, 1 1/2 tsp: Brings out all the yummy flavors.
  • Large eggs, 2: Work as the perfect binder for a silky-smooth result.
  • Gel icing colors in yellow and orange: Create that classic candy corn look.
  • Cold heavy whipping cream, 1/2 cup (120ml): Transforms into a cloud-like topping.
  • Powdered sugar, 5 tbsp (36g): Makes your whipped topping just sweet enough.
  • Ghost decorations (if you want): Add extra Halloween charm to your treats.

HOW TO MAKE THEM

Step 1:
Get your oven hot at 325°F (162°C) and put paper liners in your cupcake pan. Give them a quick spray with non-stick stuff so your treats come out clean.
Step 2:
Mix your Oreo crumbs with melted butter in a bowl. Drop about 2 tablespoons into each liner and push down firmly to make your crust base.
Step 3:
Pop the crusts in the oven for just 5 minutes. Take them out and let them cool while you work on the filling.
Step 4:
Turn your oven down to 300°F (148°C). Grab a big bowl and gently mix cream cheese, sugar, and flour at low speed until it's smooth. Don't mix too hard or you'll get cracks later.
Step 5:
Add your sour cream and vanilla to the mix. Keep the speed low and blend until everything comes together nicely.
Step 6:
Put in one egg, mix it completely, then add the next one. Scrape the bowl sides to catch everything.
Step 7:
Split your mixture into three bowls. Keep one plain white, color one yellow, and make the last one orange to match candy corn colors.
Step 8:
Build your layers on the cooled crusts. First put a spoonful of yellow, then orange, then finish with white on top. Fill them almost to the top.
Step 9:
Bake for 15 minutes, then switch off the oven but don't open it yet. Leave them inside for another 10 minutes to cool slowly.
Step 10:
Open the oven door a little and let them cool 15-20 more minutes before moving them to the fridge to get completely cold.

Enjoying Your Treats

  • These tiny candy corn treats taste best cold right from the fridge. Top with fresh whipped cream and add those cute ghost decorations if you want.
  • They're perfect for Halloween bashes, fall gatherings, or just a special dessert for your family.
  • Got leftovers? Keep them in a sealed container in your fridge. They'll stay tasty for 2-3 days.
  • Want to plan ahead? Make these cheesecakes the day before your party and add the whipped cream just before your guests arrive.

Expert Advice

  • Duff Goldman thinks adding a tiny bit of cinnamon to your Oreo crust brings out amazing fall flavors.
  • Christina Tosi loves putting a few drops of almond extract in the whipped cream for an extra flavor surprise.

MIX IT UP

  • Need gluten-free options? Just grab gluten-free Oreos for the base and check your other ingredients.
  • Want something more classic? Skip the food coloring and go with plain cheesecake and cream on top.
  • Get creative with your decorations by adding real candy corn, colorful sprinkles, or shimmery edible decorations to match your party theme.

Candy Corn Cheesecakes

Candy corn cheesecake cups combine creamy layers with bright Halloween colors. Finished with whipped topping for a fun holiday bite.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
By: Mariana

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 bite-sized cheesecakes)

Dietary: Vegetarian

Ingredients

01 1 1/2 cups (201g) crushed Oreo cookies.
02 2 tbsp (41g) melted butter.
03 12 ounces (339g) softened cream cheese.
04 1/2 cup (104g) granulated sugar.
05 2 tbsp (16g) plain flour.
06 1/2 cup (115g) sour cream, at room temperature.
07 1 1/2 tsp vanilla extract.
08 2 big eggs.
09 Yellow gel food coloring.
10 Orange food coloring gel.
11 1/2 cup (120ml) cold heavy cream.
12 5 tbsp (36g) powdered sugar.
13 1/2 tsp vanilla extract (for topping).
14 Orange food coloring gel (for cream topping).
15 Optional: Ghost-shaped decorations.

Instructions

Step 01

Set the oven to 325°F (162°C). Line a cupcake tray with paper liners and lightly grease them using non-stick spray.

Step 02

Stir together the Oreo crumbs and melted butter in a small mixing bowl. Divide this mix into each cupcake liner (roughly 2 tablespoons per liner) and press it flat to create the crust base.

Step 03

Pop the crusts into the oven for 5 minutes. Once done, take them out and let them cool off for now.

Step 04

Turn the oven's temperature down to 300°F (148°C). In a big bowl, gently beat together the cream cheese, sugar, and flour until smooth and creamy, keeping the speed low.

Step 05

Mix in sour cream and vanilla extract, making sure they’re blended well with the other ingredients.

Step 06

Add the eggs one by one, making sure to scrape the sides of the bowl in between to keep everything smooth.

Step 07

Split the filling into three bowls. Keep one plain and mix yellow gel into one and orange gel into another.

Step 08

Spoon the batters into the cooled crusts in layers. Start with yellow, followed by orange, and finish with the plain mixture. Fill until almost reaching the top.

Step 09

Let the cheesecakes bake for 15 minutes. Afterward, turn off the oven but leave them inside for 10 more minutes with the door shut.

Step 10

Gently crack open the oven door and let the cheesecakes rest for 15-20 minutes. Then, move them to the fridge to chill completely.

Step 11

Whisk the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Stir in orange food coloring until evenly combined.

Step 12

Pipe the whipped cream over the chilled cheesecakes. Feel free to add ghost decorations if you'd like.

Step 13

Keep the cheesecakes in the fridge, tucked into a sealed container. They’ll be good for 2-3 days.

Notes

  1. These bite-sized cheesecakes with fun candy corn colors are great for Halloween parties.
  2. Cooling them in the fridge ensures you get a creamy texture every time.

Tools You'll Need

  • Oven.
  • Cupcake tray.
  • Large bowl.
  • Whisk or electric mixer.
  • Fridge.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 18 g
  • Total Carbohydrate: 20 g
  • Protein: 4 g