Mini Candy Corn Cheesecakes: The Best Indulgent Treat for Fall
Indulge in the festive spirit of fall with these delightful Mini Candy Corn Cheesecakes. Perfect for parties or cozy nights in, they are a treat everyone will love!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 cup candy corn
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of mini cheesecake pans.
- In another bowl, beat the cream cheese and sugar until smooth. Add vanilla and eggs, mixing until combined. Fold in sour cream and half of the candy corn.
- Pour the cream cheese mixture over the crusts in the pans.
- Bake for 20-25 minutes or until set. Allow to cool.
- Chill in the refrigerator for at least 2 hours.
- Top with remaining candy corn before serving.
Notes
- Make sure the cream cheese is very soft for easier mixing.
- For a festive touch, drizzle with caramel sauce before serving.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Mini Candy Corn Cheesecakes, fall desserts, cheesecakes, candy corn treats