Ingredients
Equipment
Method
Prepare the Cheesecake Base
- Beat the softened cream cheese in a large mixing bowl using an electric mixer until smooth and creamy—about 2 minutes.
- Gradually add in the powdered sugar and vanilla extract, mixing until fully combined.
- Incorporate the whipped topping gently until the mixture is fluffy and light.
Color the Cheesecake Mixture
- Divide the cheesecake mixture into three equal portions in separate bowls.
- Use yellow food coloring in one bowl, mixing until the desired vibrant yellow shade is achieved.
- In the second bowl, mix in orange food coloring to create a striking orange layer.
- Leave the third bowl plain to maintain a white layer.
Assemble the Layers
- Start with a layer of the yellow cheesecake mixture, filling each cup about a third full.
- Add the orange layer on top, filling another third of the cup.
- Spoon the white cheesecake mixture as the last layer.
Chill the Cheesecakes
- Cover each cup with plastic wrap and place them in the refrigerator to chill for at least 3 hours.
Decorate with Candy Corn
- Top each Mini Candy Corn Cheesecake with a generous handful of candy corn, pressing them gently into the white layer.
- Consider adding extra whipped topping or sprinkles for a finishing flourish.
Nutrition
Notes
These Mini Candy Corn Cheesecakes are a delightful way to incorporate fun flavors and are sure to impress your guests at Halloween gatherings.