Mini Candy Corn Cheesecakes

Servings: 12
Prep Time: 15 minutes
Cook Time: 30 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


  • Ingredients for the crust:
  • 1 ¼ cups graham cracker crumbs (or crushed graham crackers)
  • 1/4 cup unsweetened cocoa powder, sifted
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1/4 teaspoon kosher salt
  • Ingredients for the filling:
  • 1 pound full-fat cream cheese
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • orange and yellow gel food coloring
  • candy corn, for garnishing (optional)



  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cups lightly sprayed with cooking spray.
  2. In a large bowl mix the crushed graham crackers, cocoa powder, melted butter, brown sugar and salt until it resembles wet sand. Divide the crust evenly between the cups and use the back of the spoon or your knuckles to press firmly into the bottom of the cups.
  3. In a stand mixer with the paddle attachment or a handheld mixer with the beaters, beat together the cream cheese, sugar, flour, salt and sour cream until smooth and fluffy. Add the lemon juice and zest, vanilla, eggs and egg yolk and continue beating until creamy and thickened slightly. Divide the batter evenly in three bowls and color one orange and the other yellow. Spoon the yellow into the 12 cups, followed by the orange and top with the white.
  4. Bake for 30 minutes or until the centers are just slightly jiggly.
  5. Cool to room temperature and then refrigerate for at least 2 hours. Top with candy corn, if desired, before serving.