Mini Candy Corn Cheesecakes: Easy Fall Treats for Everyone
Delightful mini cheesecakes with a festive candy corn twist, perfect for fall!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup candy corn, plus more for topping
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter; mix well.
- Press mixture into the bottom of mini cheesecake pans.
- In a separate bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing until combined.
- Stir in vanilla extract and sour cream.
- Fold in candy corn gently.
- Pour the filling over the crusts in the pans.
- Bake for 20-25 minutes or until set. Let cool.
- Refrigerate for at least 2 hours before serving.
- Top with additional candy corn before serving.
Notes
- For a smoother texture, beat cream cheese at room temperature before combining ingredients.
- Experiment with different candy toppings!
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Mini Candy Corn Cheesecakes, Fall Treats, Desserts, Easy Recipes