Candy Corn Cheesecakes Sweet (Ready-to-Print Version)

Festive mini cheesecakes featuring creamy layers and candy corn hues ideal for Halloween treats.

# What You’ll Need:

01 - 1 cup Oreo cookie crumbs (graham cracker crumbs as lighter alternative)

02 - 4 tablespoons butter, melted (margarine for dairy-free)

03 - 16 ounces cream cheese (low-fat cream cheese as substitute)

04 - ½ cup granulated sugar (alternative sweeteners optional)

05 - 1 tablespoon all-purpose flour (omit or gluten-free blend for gluten-free)

06 - ½ cup sour cream (Greek yogurt alternative)

07 - 2 teaspoons vanilla extract, pure

08 - 2 large eggs (flaxseed meal with water for vegan)

09 - 2 teaspoons gel icing colors (yellow and orange) or natural food coloring

10 - 1 cup heavy whipping cream (non-dairy cream for vegan)

11 - 3 tablespoons powdered sugar (optional for no-sugar)

01 - Preheat oven to 325°F. Combine Oreo crumbs and melted butter, press into cupcake pan. Bake 5 minutes, then cool.

02 - Reduce oven temperature to 300°F. Beat cream cheese, sugar, and flour on low until just combined.

03 - Incorporate sour cream and vanilla, mixing thoroughly. Add eggs one at a time, stirring gently after each addition.

04 - Divide filling evenly into three bowls. Tint one with yellow gel color, another with orange gel color, leaving one plain.

05 - Layer yellow, orange, and white fillings sequentially into crust-lined cups.

06 - Bake for 15 minutes at 300°F, then keep oven closed for an additional 10 minutes.

07 - Allow cheesecakes to cool inside the oven for 15 to 20 minutes before removing.

08 - Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

09 - Pipe whipped cream onto cooled cheesecakes and refrigerate until serving.

01 - For a dairy-free option, substitute margarine for butter, non-dairy cream for heavy cream, and flaxseed mixture for eggs.

02 - Use gluten-free flour blend in place of wheat flour to accommodate gluten intolerance.