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Miniature Candy Corn Cheesecakes

  • Author: Wendy Hilton

Description

Love candy corn? How about cheesecake? This delicious, no-bake fall dessert is a match made in heaven. Plus, it’s absolutely show-stopping in terms of presentation. This is the perfect special treat to serve to dinner guests, friends, or family.


Scale

Ingredients

FOR THE CRUST:

2 cups of graham cracker crumbs (We used Keebler – found on the baking isle)

1/2 cup of butter – melted

2 Tablespoons of sugar

FOR THE FILLING:

48 ounce packages of cream cheese – Softened

1/2 cup of heavy cream

2 cups of powdered sugar

2 Tablespoons of granulated sugar

2 Tablespoons of vanilla

Yellow food coloring gel

Orange food coloring gel

Candy corn – for topping and garnish

COOKS TOOLS NEEDED:

6 count – 3 inch deep muffin tin (or 3 inch cake molds)

Electric mixer

Parchment paper

Muffin pan

Spatulas

Thin frosting spatula

Bowls


Instructions

Line the bottom of a deep muffin tin with parchment paper, leaving strips on each side going up the tin.

Combine the graham cracker crumbs and sugar, and blend well.

Add the melted butter, and stir well to coat the crumbs.

Press 2 Tablespoons of crumbs into the bottom of the deep muffin tin, on top of the parchment paper.

Place the tin in the freezer.

In the mixing bowl of a stand mixer, place the softened cream cheese, and mix with the whisk attachment until the cream cheese is smooth.

Scrape down the sides of the mixing bowl, and blend again.

Add the heavy cream and blend until smooth and creamy.

Stop the mixer, scrape the sides of the mixing bowl again and blend.

Add the sugar and vanilla. Blend some more!

Add the powdered sugar a little at a time, blending and scraping the sides of the bowl between additions, until all the powdered sugar has been added.

Divide the cream cheese mixture into thirds.

Get two bowls, and place 1/3 of the cream cheese mixture into each one.

Leave  1/3  of the cream cheese mixture into the mixing bowl.  Set 1 of the bowls of the original (white, or plain) mixture in the refrigerator.

In the other bowl, add the yellow food coloring gel until the desired color is achieved.  (I used a candy corn as a guide for the colors).

Remove the muffin tin from the freezer, and add the yellow colored cream cheese mixture evenly to the muffin tins.  Place the muffin tin back in the freezer.

Add the orange food coloring gel to the mixing bowl until the desired color, or color of orange that matches the candy corn is achieved.

Mix the cream cheese mixture, and place the mixing bowl with the orange colored cream cheese in the refrigerator.

After about an hour in the freezer, check the tin to see if the cheesecake mixture is set.

If it has set, add the orange cheesecake mixture to the tin.

(If it’s not set, leave the tin in the freezer for another hour, or until it is hard.)

Return the tin in the freezer after the orange cheesecake is added.

When it is frozen, add the white cheesecake mixture on top of the orange layer.

Place the tin back in the freezer, and leave it for at least 6 hours, or overnight for best results.

For serving: use a thin metal icing/frosting spatula, and slide it between the strip of parchment paper and the muffin tin to loosen the cheesecakes.

Repeat this until all the cheesecakes are loosened.

Place a cookie sheet on top of the muffin tin, and then turn the cookie sheet with the muffin tin upside down, to invert or remove the cheesecakes from the tin.

The cheesecakes should come out of the tin and onto the cookie sheet.

Remove the cheesecakes with a pie server to a serving plate.

Top with fresh whipped cream, and additional candy corns.

Enjoy!