Description
Learn how to make delicious Air Fryer Candy Corn Cheesecake Bites with this easy recipe. Perfect for Halloween parties and sweet tooth cravings!
Ingredients
- 24 oz cream cheese (680 g)
- 2/3 cup sugar (133 g)
- 1/4 cup sour cream (60 ml)
- 2 teaspoon vanilla extract (10 ml)
- 2 eggs, room temperature
- 1 1/2 tablespoon flour (11 g)
- pinch of salt
- 12 halal-friendly sandwich cookies
- Orange and yellow food coloring
- Whipped cream
Instructions
- Begin by setting your oven to a temperature of 275°F.
- Prepare a 12-cup muffin tin by lining it with cupcake liners.
- Place a halal-friendly sandwich cookie at the bottom of each liner. Put aside.
- Combine the cream cheese and sugar in a bowl until the mixture is smooth. Incorporate the eggs one at a time. Mix in the sour cream, flour, and vanilla extract gently.
- Separate the cheesecake mixture into three different bowls. Add yellow food coloring to one bowl, mix red and yellow to achieve an orange tint in another bowl, and leave the third bowl uncolored.
- Spoon the batter into the liners, beginning with a tablespoon of yellow batter, followed by a tablespoon of orange, and finally a tablespoon of the plain batter. The liners should be nearly full.
- Bake the cheesecakes in the preheated oven for 20-22 minutes until they have a slight wobble. They will firm up as they cool.
- Take them out of the oven and let them rest for 10 minutes before transferring them to the refrigerator to chill for approximately 45 minutes.
- Top with whipped cream and add candy corn for decoration before serving.
Notes
- Ensure the cream cheese and eggs are at room temperature to achieve a smoother cheesecake batter.
- Opt for high-quality sandwich cookies for the crust to elevate the flavor of the mini cheesecakes.
- Before baking, lightly tap the muffin tin on the counter to eliminate any air bubbles in the batter and achieve a creamy texture.