Mini Candy Corn Cheesecake Bites
Candy Corn Cheesecake Bites layer a classic vanilla cheesecake into the same yellow-orange-white stripes as the candy they're named for, baked in a mini muffin tin with a crisp vanilla wafer crust.
Servings: 24 bites
Calories: 120kcal
Ingredients
- 24 vanilla wafer cookies
- 16 oz cream cheese, softened 2 blocks
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- yellow gel food coloring
- orange gel food coloring
Instructions
- Preheat the oven to 325°F (165°C) and line two 12-cup mini muffin tins with paper liners. Drop one vanilla wafer, flat-side down, into each liner.
- Beat the cream cheese and sugar together until completely smooth with no lumps, about 2 minutes.
- Beat in the eggs one at a time, then mix in the vanilla and sour cream just until combined — don't overbeat once the eggs are in, or the bites can puff and crack.
- Divide the batter evenly between three bowls. Tint one bowl deep yellow, one bowl orange, and leave the third bowl plain white.
- Spoon the yellow batter over the wafers first, filling each cup about one-third full, then top with the orange batter, then finish with a small dollop of the white batter on top.
- Bake for 16-18 minutes, until the centers are just set but still slightly jiggly.
- Cool in the tin for 30 minutes, then refrigerate for at least 3 hours (or overnight) before serving.
Notes
Store covered in the refrigerator for up to 5 days, or freeze in a single layer for up to 2 months. Thaw overnight in the fridge before serving.