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Festive Candy Corn Cheesecakes

Category: Sweet Treats Everyone Will Love

These colorful candy corn cheesecakes are the ultimate Halloween treat! Starting with a chocolatey Oreo crust, they're topped with layers of rich vanilla cheesecake, each one dyed to imitate classic candy corn. The layers stay bright and distinct after baking, creating a wow-worthy look when sliced. Every bite is creamy with a hint of chocolate, making these individual cheesecakes a crowd favorite.
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Emily Watson
By Emily Watson Emily Watson
Last updated on Tue, 15 Apr 2025 20:54:01 GMT
A close-up of layered mini cheesecakes decked out in vibrant orange and yellow shades, finished with candy corn and sprinkles. Pin
A close-up of layered mini cheesecakes decked out in vibrant orange and yellow shades, finished with candy corn and sprinkles. | thefamilycooks.com

Tiny Candy Corn Cheesecakes will wow everyone at your Halloween party! These cute little treats come in layers of yellow, orange, and white that look just like candy corn. They've got a tasty Oreo base with smooth cheesecake on top, finished with fluffy whipped cream. Kids and adults both go crazy for these - they're super fun to put together and even better to munch on during Halloween get-togethers. Check out what goes into making these spooky little desserts!

WHAT YOU'LL NEED

  • 1 1/2 cups (201g) Oreo crumbs: Makes a dark, crunchy foundation for your cheesecakes.
  • 2 tbsp (41g) butter (melted): Helps your cookie crumbs stick together for a solid base.
  • 12 ounces (339g) cream cheese (room temperature): Gives you that velvety, rich filling everyone loves.
  • 1/2 cup (104g) sugar: Brings just enough sweetness to cut through the tangy cheese.
  • 2 tbsp (16g) all-purpose flour: Adds stability while keeping everything creamy.
  • 1/2 cup (115g) sour cream: Makes your filling extra silky and luxurious.
  • 1 1/2 tsp vanilla extract: Boosts the overall taste profile with warmth.
  • 2 large eggs: Pull everything together for that classic cheesecake texture.
  • Yellow and orange gel icing colors: Create those candy corn-inspired layers that make these special.
  • 1/2 cup (120ml) heavy whipping cream (cold): Transforms into an airy topping that crowns each treat.
  • 5 tbsp (36g) powdered sugar: Makes your whipped topping perfectly sweet.
  • Ghost toppers (optional): Add these cute decorations for extra Halloween charm.

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. Put about 2 tablespoons of this mix into each liner and push down firmly to make your crust.
Step 3:
Pop these crusts in the oven for 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). Beat your cream cheese, sugar, and flour together slowly until smooth. Don't go crazy mixing or you'll get air bubbles that crack later.
Step 5:
Throw in the sour cream and vanilla. Keep mixing slowly until everything's blended nicely.
Step 6:
Add your eggs one after another, making sure each one disappears into the mix before adding the next. Scrape down your bowl so nothing gets left behind.
Step 7:
Split your batter evenly between three bowls. Leave one plain white, color another yellow, and make the third one orange for your candy corn look.
Step 8:
Start with yellow batter (about a tablespoon) in each liner, then add a tablespoon of orange, and finish with white on top. Fill them almost to the brim.
Step 9:
Bake for 15 minutes, then shut off the heat but keep the door closed for another 10 minutes. This trick stops cracks from forming.
Step 10:
Open the oven door a crack and let them sit for 15-20 minutes more. After that, move them to your fridge to get completely cold.

How to Serve and Store

  • Always serve these tiny treats cold from the fridge, with a dollop of whipped cream and maybe those cute ghost decorations on top.
  • They're perfect for Halloween bashes, family dessert nights, or any fall gathering where you want to impress.
  • Got leftovers? Keep them in your fridge in a sealed container and they'll stay yummy for up to 3 days.
  • Want to plan ahead? Make the cheesecakes a day early and just add the whipped cream right before your guests arrive.

Chef Secrets

  • Duff Goldman says a tiny bit of cinnamon in your Oreo crust brings out amazing fall flavors that everyone will love.
  • Christina Tosi thinks adding a splash of almond extract to your whipped topping takes these treats to another level.

MIX IT UP

  • Need gluten-free options? Just swap in gluten-free Oreos for the crust and double-check your other ingredients.
  • Want something more classic? Skip the food coloring altogether and go with plain cheesecakes topped with simple whipped cream.
  • Play around with different toppings like real candy corn pieces, colorful sprinkles, or edible glitter to match your party theme.

Candy Corn Cheesecakes

Colorful Candy Corn Cheesecakes combine creamy layers with bright Halloween vibes and a fluffy whipped cream finish, perfect for the season.

Prep Time
30 mins
Cook Time
45 mins
Total Time
75 mins
By Emily Watson: Emily Watson

Recipe Category: Desserts

Skill Level: Intermediate

Cuisine Type: American

Makes: 12 Serves (12 individual cheesecakes)

Dietary Preferences: Vegetarian

What You’ll Need

01 1 1/2 cups (201g) crushed Oreos.
02 2 tablespoons (41g) melted butter.
03 12 oz (339g) softened cream cheese.
04 1/2 cup (104g) granulated sugar.
05 2 tablespoons (16g) plain flour.
06 1/2 cup (115g) sour cream.
07 1 1/2 teaspoons vanilla extract.
08 2 eggs.
09 Yellow gel food coloring.
10 Orange gel food coloring.
11 1/2 cup (120ml) chilled heavy cream.
12 5 tablespoons (36g) powdered sugar.
13 1/2 teaspoon vanilla (for whipped cream).
14 Orange gel food coloring (for whipped cream).
15 Optional: ghost-shaped toppers.

Step-by-Step Guide

Step 01

Set your oven to 325°F (162°C) and line a cupcake pan with liners. Lightly spray them so nothing sticks.

Step 02

Mix the Oreo crumbs and melted butter in a small bowl. Press about 2 tablespoons into each liner to form the base.

Step 03

Pop the crusts into the oven for 5 minutes, then let them cool after removing.

Step 04

Change the oven temperature to 300°F (148°C). Beat the cream cheese, sugar, and flour together on low speed until smooth in a big mixing bowl.

Step 05

Stir the sour cream and vanilla extract into the mixture until it's combined.

Step 06

Blend in the eggs one by one. Scrape the bowl edges after adding each egg.

Step 07

Split the batter into three bowls. Leave one plain, then add yellow food coloring to the second and orange to the third.

Step 08

Spoon the batter into the prepared crusts in layers: yellow first, then orange, and finish with the plain (white). Fill each cup almost full.

Step 09

Place the cheesecakes in the oven for 15 minutes. After turning off the heat, leave them inside for another 10 minutes without opening the door.

Step 10

Crack the oven door slightly and let the cheesecakes sit for an additional 15-20 minutes. Then shift them to the refrigerator until fully chilled.

Step 11

For the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Mix in the orange food coloring fully.

Step 12

Pipe the whipped cream on top of the cold cheesecakes. Add a ghost topper to each, if you'd like.

Step 13

Keep the cheesecakes in an air-sealed container in the fridge for 2-3 days at most.

Additional Notes

  1. These brightly layered mini treats are great for Halloween parties, inspired by candy corn colors of yellow, orange, and white.
  2. Chilling after baking makes the texture extra creamy and smooth.

Essential Tools

  • Oven.
  • Muffin tin.
  • Large bowl.
  • Hand mixer or whisk.
  • Fridge.

Nutritional Information (Per Serving)

These details are for guidance only and don't replace medical advice.
  • Calories: 250
  • Fats: 18 g
  • Carbohydrates: 20 g
  • Proteins: 4 g