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keto halloween candy corn cheesecakes
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Keto Candy Corn Cheesecakes Recipe

Prep Time40 mins
Cook Time30 mins
Refrigeration Time30 mins
Total Time1 hr 40 mins
Course: Dessert
Keyword: halloween cheesecake, keto candy corn cheesecakes, keto cheesecake, keto halloween, keto halloween cheesecake, low carb cheesecake, low carb halloween
Servings: 8 mini halloween cheesecakes
Calories: 294kcal




  • 1 x 8 oz brick of cream cheese softened
  • 5 tbsp sour cream 75g
  • 1/2 cup powdered monkfruit/erythritol sweetener 90g
  • 1 egg
  • 1 tsp vanilla extract
  • orange gel food colouring
  • yellow gel food colouring

Orange Whipped Topping (Optional)


  • Pre-heat oven to 350*F.
  • In a bowl, whisk together your crust's dry ingredients including; almond flour, cocoa powder, sweetener and salt.
  • Add the melted butter and black food colouring. Mix well until a crumbly dough is formed.
  • Line a muffin tin with 8 muffin liners and lightly spray oil to grease each one.
  • Press the crust evenly into the bottom of muffin liners leaving about 2-3 tbsp of dough for later (don't over-fill with crust).
  • Bake the crusts for 10min, then remove and let them cool while you make the filling.
  • To make the cheesecake filling, beat together the cream cheese and sour cream until smooth.
  • Add your sweetener, vanilla extract and egg. Beat again just until smooth (don't over-beat).
  • Pour your cheesecake batter evenly into 3 separate bowls. Add orange food colouring to one bowl and yellow food colouring to another. Leave the last bowl as it is.
  • To assemble, evenly disperse the yellow food colouring among each of the muffin tins, gently use the spoon to help spread it over the top of the crust.
  • Next pour your orange cheesecake batter the same way over top of the yellow batter and again use a spoon to gently spread it out (make sure not to mix the two layers). Repeat this process one more time with the white cheesecake filling.
  • Place the cakes into the oven and bake for 10min. After 10min, shut-off the oven but leave the cakes in for another 20min with the door shut.
  • Let the cheesecakes cool on the counter for a bit before placing them in the fridge to finish cooling.
  • Meanwhile, you can make your whipped topping by beating together the heavy cream, powdered monkfruit/erythritol sweetener, vanilla extract and orange food colouring until stiff peaks form.
  • Gently remove the cheesecakes from the muffin tins and pipe the whipped topping over each one using a piping bag OR a plastic ziplock bag with the corner cut off.
  • Sprinkle the tops of the cheesecakes with the leftover crust mixture and serve chilled! Enjoy your Keto Candy Corn Cheesecakes!


Ingredients Links

  • Almond Flour– I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
  • Cocoa Powder– The cocoa powder I use in this recipe is this one. It’s not a dark cocoa powder so you will need black food colouring if you still want the black colour of a cookie crumb crust OR you can buy a dark cocoa powder such as this one.
  • Black Food Colouring – I highly recommend this food colouring as it’s super rich in colour and a little goes a long way!
  • Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
  • Gel Food Colourings – This is the bran I used for all of my food colourings in this recipe but I've also used the black food colouring before that I mentioned above!


  • Feel free to get creative and add orange or lemon extracts/zest to the orange and yellow layers of the cheesecake or in the orange whipped frosting!
  • Make sure the cheesecakes are fully cooled before you attempt to top them with the whipped topping.
  • When layering the fillings for the cheesecakes, it doesn't have to go perfectly to the edge but that is the part you will see outside the muffin liner. Either way, you'll be able to see the layers as you bite into the cheesecake!

Storage Instructions

  • You can store these keto low carb halloween cheesecakes in an airtight container in the fridge for up to 5 days (try to store them where the tops won't be destroyed. We use a cupcake container)
  • You can also try freezing these in the same airtight container but generally cheesecake and whipped topping is best served fresh.



Serving: 1cheesecake | Calories: 294kcal | Carbohydrates: 3.5g | Protein: 5.6g | Fat: 28g | Fiber: 2.1g