Description
Mini Candy Corn Cheesecake is a delightful dessert that embodies the spirit of fall with its vibrant colors and creamy texture. Perfect for Halloween parties or festive gatherings, these mini cheesecakes combine the nostalgic taste of candy corn with a rich cheesecake filling, making them an irresistible treat for both kids and adults. Easy to prepare, they are sure to be the star of your dessert table and will bring joy to every gathering.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 cup candy corn for decoration
Instructions
- Preheat your oven to 325°F (163°C) and grease mini cheesecake molds or use liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until crumbly. Press into the bottom of each mold.
- Beat cream cheese in a large bowl until smooth. Gradually add sugar and vanilla extract; mix until fluffy.
- Fold in sour cream until well combined.
- Spoon filling into molds, filling them three-quarters full.
- Bake for about 20 minutes or until slightly set. Cool completely before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 19g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: - Use room temperature cream cheese for a lump-free mixture. - Customize with seasonal candies or spices like cinnamon for added flair. - Store in an airtight container in the refrigerator for up to five days.