Mini Candy Corn Cheesecakes: The Best Festive Treat for Fall
These Mini Candy Corn Cheesecakes are the perfect festive treat for fall, combining creamy cheesecake with fun candy corn toppings to delight guests of all ages.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup candy corn
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter; mix well.
- Press the mixture into the bottom of cupcake liners in a muffin tin.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Fill cupcake liners with the cheesecake mixture and smooth the tops.
- Bake for 20 minutes, then let cool at room temperature.
- Chill in the refrigerator for at least 2 hours.
- Top with candy corn before serving.
Notes
- For best results, use room temperature cream cheese to avoid lumps.
- Experiment with different toppings for a variety of flavors.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Mini Candy Corn Cheesecakes, fall treats, desserts, cheesecake recipes