Candy Corn Cheesecakes

Indulge in the enchanting flavors of the season with our Candy Corn Inspired No-Bake Cheesecake! This delightful treat is a perfect fusion of Halloween magic and sweet indulgence. Crafted with care, our creamy cheesecake is sweetened with natural honey, adding a touch of richness that complements the velvety texture. The best part? It’s easy and no-bake, making them a cinch to create for family and friends!

Course Dessert

Cuisine American

Keyword cheesecake, desserts, halloween dessert, halloween recipe

Prep Time 20

Servings mini cheesecakes

Calories 345kcal

Equipment

1 Regular Sized Muffin Pan
Halloween Candy Decor

Ingredients

For the Crust

1 Family-sized package Golden Oreos crushed
1/2 cup unsalted butter melted

For the Filling

16 oz cream cheese
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons honey
1 cup heavy cream
Orange food coloring
Yellow food coloring

For the Topping:

1 cup heavy cream
1/2 cup powdered sugar
Halloween sprinkles or edible decorations

Instructions

Prepare your muffin pan by lining with cupcake liners for easy removal. Set aside.
Begin by crushing the Oreos - a food processor or a rolling pin and a ziploc bag both work.
Transfer the Oreo crumbs to a medium bowl and mix with the melted butter. Stir until it resembles wet crumbs. Measure out 1 tablespoon worth of Oreo mixture to each cupcake liner and press into the bottom. Set aside.
In the bowl of a stand mixer, combine the softened cream cheese and sugar. Add in the the heavy whipping cream, honey and vanilla extract and mix until smooth.
Divide the cheesecake batter equally between two bowls. Tint one orange and the other yellow and stir to combine thoroughly.
Pour one spoonful of yellow cheesecake batter into each cupcake liner. It should fill to about half full. Follow up with a spoonful of orange and spread the cheesecake batter evenly.
Chill the entire pan(s) in the fridge for 2-4 hours or until set.
Just prior to serving, make the whipped cream.
In the bowl of a stand mixer, combine the heavy cream and powdered sugar and whip on high speed for 2-3 minutes or until stiff peaks. Transfer to a piping bag fitted with a large star tip.
Pipe a medium sized mound of whipped cream on each cheesecake.
Top with sprinkles or decorations of choice.

Nutrition