Mini Candy Corn Cheesecakes

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Servings: servings

Calories: 210cal

Equipment

Ingredients

Oreo Crust

16 Oreo cookies regular. Do not use Double Stuf
½ cup unsalted butter melted

Cheesecake Filling

16 ounces cream cheese at room temperature
¼ cup full fat sour cream
¾ cup granulated sugar
2 Tablespoons all purpose flour
2 teaspoons vanilla extract
2 large eggs
gel food coloring in yellow and orange. We used Americolor Yellow (#107) and Orange (#113)

Instructions

Preheat the oven to 325°F and place cupcake liners in two 12-capacity muffin pans.
Place the Oreo cookies in a food processor and pulse until they resemble a fine crumb. Add the melted butter and continue pulsing until it has the texture of wet sand.
Using a 1-tablespoon cookie scoop, portion the Oreo crumbs among the cupcake liners. Using the bottom of a measuring cup, flatten them out.
Bake for 5 to 8 minutes (or until the crust has set). Set aside to cool while making the filling.
In a large mixing bowl, beat the cream cheese and sour cream with a hand mixer until fluffy.
Stir in the sugar and flour using a wooden spoon or soft silicone spatula.
Stir in the vanilla and one egg at a time until just combined. (Don’t use the hand mixer for this step, as you want to avoid incorporating any air into the mixture.)
Transfer ¾ cups of the filling to the first bowl and add 3 drops of yellow food coloring. Transfer 1 cup of filling to the second bowl and add 3 drops of orange food coloring. Transfer the remaining 1 ¼ cups of filling to the third bowl.
Stir the food coloring until well combined. At this point, if you want a darker shade, continue adding more food coloring until you achieve the desired color.
Place a heaping teaspoon of the yellow filling onto the cooled Oreo crust.
Place 1 tablespoon of the orange filling on top of the yellow layer, and finally, top with 2 tablespoons of the cream-colored filling.
Set the muffin pans on a baking sheet (to catch any spills) and bake on the middle rack until the centers of the cheesecakes are still jiggly (about 15-20 minutes). It is important not to overbake the cheesecakes as you don’t want them to crack.
Turn the oven off and leave the door ajar for 1 hour to allow the cheesecakes to set and cool down slowly. (This step is crucial so the cheesecakes do not sink in the middle).
While the cheesecakes are cooling down, prepare the whipped cream by combining the chilled heavy cream and powdered sugar. With a hand mixer, beat at a low speed to build up volume, and then increase the speed to medium/high until soft peaks form.
Place the whipped cream in a pastry bag (or ziplock bag with the corner cut) and refrigerate until needed.
Remove the muffin pans from the oven and place them on a wire rack to cool to room temperature. If you don’t plan on serving the cheesecakes immediately, store them in the fridge.
Just before serving, pipe the cheesecakes with the whipped cream and garnish with candy corn.

Video

Author: Amanda Davis

5 from 1 vote

Notes

There is no need to remove the Oreo filling when making the crust, in fact, it helps add moisture to the mixture. Try to get the Oreo crumbs as fine as possible without any cookie chunks remaining. The finer the crumb, the better it will hold its shape.
Use room temperature brick-style, full-fat cream cheese for best results. To help cream cheese come to room temperature quicker you can slice it into cubes and allow it to rest on the counter for 30-40 minutes.
You should turn the oven off when the cupcakes are slightly puffed up around the edges but still have a wiggle in the middle. Keeping them in the turned-off oven for an additional hour will ensure they finish setting during the cooling phase.

Course: Dessert

Cuisine: American

Prep Time15

Cook Time20

Cooling Time1 30

Total Time2 5

Nutrition