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Mini Candy Corn Cheesecakes

Course Dessert
Cuisine American
Keyword Cheesecake, Halloween
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 cheesecakes


  • 24 oz Cream Cheese room temperature
  • cup Sugar
  • ¼ cup Sour Cream
  • 2 tsp Vanilla Extract
  • 2 Eggs room temperature
  • 1 ½ tbsp Flour
  • pinch Salt
  • 12 Golden Oreos
  • Red and Yellow Food Coloring
  • Whipped Cream


  • Pre-heat oven to 275°F
  • Line 12 muffin cup tins with cupcake wrappers.
  • Place a golden Oreo into each wrapper. Set aside.
  • Beat the cream cheese and sugar together till smooth. Add the eggs one at a time. Add the sour cream, flour, and vanilla extract. Gently stir.
  • Divide cheesecake batter in to three bowl. Use the yellow coloring for one bowl, red and yellow coloring to create orange in another bowl, and leave one bowl white.
  • Layer the colored batter into the wrapper, starting with a tablespoon of yellow batter in each cup, then a tablespoon of orange, then a tablespoon of white. The cups will be pretty full.
  • Place in oven and bake 20-22 minutes. The cheesecakes should slightly jiggle. They will finish setting once removed and chilled.
  • Remove from oven and allow cheesecake to sit for 10 minutes before moving them to the fridge to chill for about 45 minutes.
  • Serve with whipped cream and candy corn on top.