Enjoy these adorable Mini Candy Corn Cheesecakes, featuring layers of creamy goodness and topped with fresh whipped cream and candy pumpkins, for a festive Halloween treat.
Preheat the oven to 325°F (160°C) and line a cupcake/muffin pan with cupcake liners.
In a blender, food processor, or ziptop bag, crush the Oreo cookies (after removing the cream filling) until they reach a sand-like texture.
Mix in the sugar and melted butter until the mixture resembles wet sand.
Spoon 1 tablespoon of the crust mixture into each cupcake liner and press down firmly to create an even layer. Set aside.
Preheat the oven to 350°F (180°C).
In a large bowl, using a hand mixer beat the cream cheese and sugar until smooth and well combined. Add the sour cream, marshmallow vodka, and vanilla extract, and beat until smooth.
Beat in the eggs, one at a time, until fully incorporated.
Divide the batter into three separate bowls.
In one bowl, mix in a few drops of orange gel food coloring. In another bowl, mix in a few drops of yellow gel food coloring. Leave the third bowl without any coloring.
Starting with the yellow cheesecake batter, spoon 1 ½ tablespoons of batter into each crust.
Spoon 1 ½ tablespoons of orange batter onto the yellow batter and use a flat mini spatula to spread the orange layer evenly.
Spoon 1 ½ tablespoons of the colorless batter onto the orange layer, gently spreading it to cover the entire surface.
Bake in the oven for 25-30 minutes or until the cheesecakes are set with a slight jiggle in the center.
Remove from the oven and let them cool to room temperature on the counter before transferring them to the refrigerator overnight.
Prior to serving, top each mini cheesecake with fresh homemade whipped cream and a Brach's Mellowcreme Pumpkin candy.
Notes
Achieve vibrant colors for each layer by using gel food coloring.
Ensure the cheesecakes cool completely before refrigerating to ensure proper setting.
Experiment with different colors, such as green and purple, to create unique Halloween variations.