It’s the most boo-tiful time of the year: October is near! As a self-proclaimed spooky season superfan, I wait all year for the chance to whip up frightfully fun treats, and these gluten free mini candy corn cheesecakes are a real scream. With their festive layers of gold, orange, and white, they’re basically candy corn in cheesecake cosplay…no sticky teeth, just sweet, creamy, perfectly portioned bites of fall magic.
And let’s be honest: candy corn is the corn-troversial candy we all secretly love (don’t fight me on this: I will die on this candy-coated hill…the pumpkin-shaped candy corn is literally THE BEST). These cheesecakes are the ultimate trick-or-treat yourself moment: low calorie, bite-sized, and guaranteed to make your Halloween spread look spooktacular. Consider them my love letter to the holiday that makes my heart go bump in the night.
For the second cheesecake bake in a row, my tub of Cool Whip pulled a full-on trick instead of a treat. Instead of being light and fluffy, it was a sad, soggy puddle that definitely did not bring its A-game. So, my vision of topping these cuties with a perfect little candy corn “point” of white had to be shelved. Guess you could say the Cool Whip lost its cool, as did I. I’m just gonna have to get kitchen witchy and make my own!
Mini Candy Corn Cheesecakes
Lush, creamy layered cheesecake with gf crust and whipped topping with candy corn
Ingredients
CRUST*110 g gluten free graham crackers (this was about 8 Pamela’s graham crackers or 7 Kinnickinick grahams)
*30 mL (2 TBS) sugar free syrup
CHEESECAKE
*150 g (5.33 ounces) 1/3 the fat cream cheese at room temp
*150 g (5.33 ounces) nonfat Greek yogurt
*1 tsp vanilla extract
*20 g Quest vanilla milkshake protein powder
*96 g (1/2 cup) Madhava allulose sweetener
*1 egg
*1 TBS lemon juice
*Yellow and orange gel dye
TOPPING
*Sugar free whipped cream (I used 60g Cool Whip Free)
*Candy corn (I used 3 pieces for each)
Directions
- Line muffin tin with 8 silicone cupcake liners and preheat oven to 350.
- In a food processor, process grahams and syrup until sticky.
- Place about 2 tsp of crust into each liner and press to even out (it helps to spray your fingers with cooking spray).
- Bake for 5-6 minutes, until golden and puffy; place in freezer while you make filling.
- Whisk the cream cheese and yogurt on high for 2-3 minutes before adding the vanilla, pudding mix, protein powder, lemon juice, and allulose, mixing until smooth.
- Switch to a paddle attachment and add the egg, blending on low speed until completely mixed in.
- Split into two bowls, dying one orange and the other yellow.
- Distribute yellow batter evenly on top of each crust, until about half full.
- Gently drop spoonfuls of orange batter on top, careful not to mix into the yellow, until liners are completely full.
- Bake at 350 for 20-24 minutes, until cheesecakes are mostly set.
- Then turn off the oven and crack the door, leaving the cheesecakes in the oven for an additional 5-10 minutes to finish baking (centers should have barely any jiggle).
- Place cheesecakes on a cooling rack (to speed up, place this in the fridge for 1 hour or freezer for 30 minutes).
- Once the cheesecakes are totally cool and set, remove from silicone liners.
- To finish, pipe (if you can!) with a 1M swirl or dollop and smooth whipped cream on top, then place candy corn on top as desired.
- Keep leftovers in fridge in an airtight container, and enjoy!
Nutrition
Macros8 servings
174.5 cal/7.3 f/21.6 c/5.6 p/9.5g sugar per cheesecake
Kate Bakes Cakes 