Christmas
Candy corn is one of those love-it-or-hate-it candies, but don’t worry—these Candy Corn Cheesecakes don’t taste like the actual candy, they just rock the look!
When I told my daughter I was making “candy corn treats,” she scrunched her face in disgust (she’s definitely not a candy corn fan).
But once she realized they don’t taste like candy corn, they just look like them, she was all in!
Sweetened with a touch of honey, the creamy cheesecake filling is rich, velvety, and perfectly portioned.
Jump to Recipe
Let’s be honest, cheesecake slices are delicious, but they can feel like you’re eating half a cake.
But these mini cheesecakes are just the right size to indulge without the guilt—or the need to unbutton your jeans!
And if you’re a candy corn lover, go ahead and top them with an actual candy corn. Heck, go for 5 or 6, no judgment here!
These are guaranteed to be one of your favorite Halloween recipes this season.
Difficulty: Easy
Prep time: 20 minutes
Bake time: N/A
Inactive time 2-4 hours
Servings: 14-16 cupcake-sized cheesecakes
Ingredients
For the crust –
- 1 Family-sized package Golden Oreos, crushed
- ½ cup unsalted butter, melted
- For the filling –
- 16 oz cream cheese
- ½ cup sugar
- 1 tsp vanilla
- 2 Tbsp honey
- 1 cup heavy cream
- Orange food coloring
- Yellow food coloring
For the topping –
- 1 cup heavy cream
- ½ cup powdered sugar
- Halloween sprinkles, candy corn candies, or decoration
Mini Candy Corn Cheesecake Directions
Make sure to plan for the 2-4 hours chilling time.
Making the Cheesecake Layers
- Prepare your muffin tin by lining with cupcake liners for easy removal. Set aside.
- Begin by crushing the Oreo cookie crumbs—a food processor or a rolling pin and a Ziploc bag both work well.
- Transfer the Oreo crumbs to a large bowl and mix with the melted butter until it resembles wet crumbs. Measure out 1 tablespoon of the Oreo mixture into each cupcake liner and press firmly into the bottom. Set aside.
- In the bowl of a stand mixer, combine the softened cream cheese and sugar. Add in the heavy whipping cream, honey, and vanilla extract, and mix until smooth and creamy.
- Divide the cheesecake filling equally into separate bowls. Tint one bowl yellow and the other orange, stirring to combine thoroughly.
- Spoon a tablespoon of yellow batter into each cupcake liner, filling it halfway. Follow up with a spoonful of orange batter and spread it evenly across the top to create that iconic layered candy corn look.
- Chill the entire muffin tin in the fridge for 2-4 hours, or until the mini cheesecakes are set.
Finishing up your mini Candy Corn Cheesecakes
- Just before serving, make the fresh whipped cream. In the bowl of a stand mixer, combine the heavy cream and powdered sugar and whip on high speed for 2-3 minutes, until stiff peaks form. Transfer to a piping bag with a large star tip.
- For presentation, remove the mini cheesecakes from their cupcake liners and place them on a wire rack.
- Pipe a medium-sized mound of whipped cream onto each cheesecake.
- Top with sprinkles or decorations of your choice. You can also add a piece of candy corn on top for a festive touch!
More delicious Halloween Treats
FAQs about Mini Candy Corn Cheesecakes
Do these taste like candy corn?
Nope! These mini cheesecakes just look like candy corn, but they have all the creamy, delicious flavor of a classic cheesecake. But, if you’re really a passionate candy corn fan, I give you permission to hide a couple candies between the yellow and orange cheesecake layers. Shhh. It’s our little secret.
Can I make these ahead of time?
Absolutely! These no-bake cheesecakes are perfect for prepping ahead. Just keep them in the fridge until you’re ready to serve, and top with whipped cream right before serving for that fresh, fluffy touch.
Can I swap the Oreo crust for something else?
Sure! If you’re more of a graham cracker fan, you can totally switch out the Oreo cookie crumbs for a graham cracker crust. Both taste amazing!
Can I freeze these?
Yes, you can! Just wrap them up tightly and store them in the freezer for up to 3 months. When you’re ready to eat, let them thaw in the fridge overnight, then top with whipped cream.
What kind of cream cheese should I use?
Stick with full-fat cream cheese for that rich, velvety cheesecake filling. It makes all the difference! Just make sure it’s at room temperature so it blends smoothly.
How do I get the layers so even?
Use a spoon or piping bag to layer the yellow and orange cheesecake batter evenly. A little patience goes a long way, but don’t stress if it’s not perfect—they’ll still look festive and fun!
What’s the best way to store leftovers?
Leftover cheesecake? Does that ever exist? Well….. I guess it could happen. If there are any leftovers, just pop them in an airtight container in the fridge. They’ll stay fresh for up to 3 days—but good luck resisting them for that long!
Candy Corn Cheesecakes
Get ready to dive into the flavors of fall with these Candy Corn-Inspired No-Bake Cheesecakes! They’ve got all the fun Halloween vibes without any fuss. This creamy cheesecake is sweetened with a little honey for a rich, velvety texture that’s just too good to resist. And the best part? No baking required! These are so easy to whip up, you’ll be serving them to family and friends in no time!
Ingredients
For the crust
- 1 Family-sized package Golden Oreos crushed
- ½ cup unsalted butter melted
For the filling
- 16 oz cream cheese
- ½ cup sugar
- 1 tsp vanilla
- 2 Tbsp honey
- 1 cup heavy cream
- Orange food coloring
- Yellow food coloring
For the topping
- 1 cup heavy cream
- ½ cup powdered sugar
- Halloween sprinkles, candy corn candies, or decoration
Instructions
-
Prepare your muffin tin by lining with cupcake liners for easy removal. Set aside.
-
Begin by crushing the Oreo cookie crumbs—a food processor or a rolling pin and a Ziploc bag both work well.
-
Transfer the Oreo crumbs to a large bowl and mix with the melted butter until it resembles wet crumbs. Measure out 1 tablespoon of the Oreo mixture into each cupcake liner and press firmly into the bottom. Set aside.
-
In the bowl of a stand mixer, combine the softened cream cheese and sugar. Add in the heavy whipping cream, honey, and vanilla extract, and mix until smooth and creamy.
-
Divide the cheesecake filling equally into separate bowls. Tint one bowl yellow and the other orange, stirring to combine thoroughly.
-
Spoon a tablespoon of yellow batter into each cupcake liner, filling it halfway. Follow up with a spoonful of orange batter and spread it evenly across the top to create that iconic layered candy corn look.
-
Chill the entire muffin tin in the fridge for 2-4 hours, or until the mini cheesecakes are set.
-
Just before serving, make the fresh whipped cream. In the bowl of a stand mixer, combine the heavy cream and powdered sugar and whip on high speed for 2-3 minutes, until stiff peaks form. Transfer to a piping bag with a large star tip.
-
For presentation, you can remove the mini cheesecakes from their cupcake liners and place them on a wire rack.
-
Pipe a medium-sized mound of whipped cream onto each cheesecake.
-
Top with sprinkles or decorations of your choice. You can also add a piece of candy corn on top for a festive touch!
These mini candy corn cheesecakes are more than just fun Halloween treats—they’re a great way to satisfy your cheesecake cravings in perfectly portioned bites.
With their festive orange and yellow layers, they’re sure to be the star of your Halloween dessert table.
For more Halloween party inspiration, check out my post on Halloween Party Finger Foods and whip up some spooky drinks from my Halloween Drinks post to really get the party started.
Don’t forget to pin this festive candy corn cheesecake recipe:
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