These adorable Candy Corn Mini Cheesecakes are the perfect sweet treat for a Halloween party! They're layered to look like candy corn...and no baking needed!
Course Dessert
Cuisine Holiday, Kids
Keyword cheesecake, no bake, No Bake Candy Corn Cheesecakes, no bake cheesecake
Prep Time 20 minutesminutes
Chilling Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Servings 16Mini Cheesecakes
Calories 435kcal
Author Stacey aka the Soccer Mom
Cost $12
Equipment
Stand mixer
Mixing bowls
Muffin Pan
cupcake liners
Ingredients
Crust Ingredients
1packageFamily-sized package Golden Oreoscrushed
1/2cupunsalted buttermelted
Cheesecake Ingredients
16ozcream cheesesoftened
1/2cupgranulated sugar
1teaspoonvanilla extract
2Tablespoonshoney
1cupheavy cream
Orange food coloring
Yellow food coloring
Whipped Cream Ingredients
1cupheavy cream
1/2cuppowdered sugar
Instructions
To Prep:
Place cupcake liners in muffin tin.
To Make The Crust:
Crush the Oreo cookies using a food processor, until you have crumbs.
Pour the crumbled cookies into a medium bowl and stir together with the melted butter until you have a moist, crumbly mixture.
Scoop 1 Tablespoon of the crust mixture into each cupcake liner and press into the bottom to form the crust. Set aside.
To Make The Cheesecake Filling:
In the bowl of a stand mixer (or in a large bowl using an electric hand mixer), beat together the softened cream cheese and sugar.
Add in the heavy whipping cream, honey, and vanilla extract and mix until smooth.
Divide the cheesecake batter evenly between two bowls. Use food coloring to make one bowl of cheesecake batter a bright orange and one bowl a bright yellow.
Scoop the yellow cheesecake mixture into each cupcake liner, so that they are each about half full.
Top each muffin cup with orange cheesecake batter and use a spoon or spatula to smooth the tops.
Chill in the fridge for 2-4 hours, or until set.
To Make The Whipped Cream Topping:
Using a stand mixer or electric mixer, combine the heavy cream and powdered sugar at high speed for 2-3 minutes, or until stiff peaks form.
Scoop into a piping bag fitted with a large star tip. Use the piping bag to make a generous dollop of whipped cream on top of each cheesecake.