Mini Candy Corn Cheesecakes: Easy Treats for Fall Celebrations
Delight in these Mini Candy Corn Cheesecakes, the perfect easy treats for all your fall celebrations!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
- 8 ounces cream cheese
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/2 cup candy corn
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well.
- Press the mixture into the bottoms of a muffin tin lined with cupcake liners.
- In another bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and candy corn gently.
- Pour the cream cheese mixture over the crusts in the muffin tin.
- Bake for 18-20 minutes or until set. Let cool.
- Chill in the fridge for at least 2 hours before serving.
Notes
- Use cupcake liners for easy removal.
- Try adding different sprinkles or toppings for a festive look.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Mini Candy Corn Cheesecakes, fall treats, easy desserts