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This cake is easy to make and as exciting as a dessert! If you are looking for any party food ideas, this is suitable for sharing.

After the filling is made, you should divide it evenly between three bowls. I'm a big fan of using my food scale for most things, and that makes this part easy too because you can only weigh the contents when you share them and know they're all evenly distributed.

You will leave one bowl as is for white, then add some gel coloring to the yellow and orange fillings. I like using the color of the icing gel because it requires far less coloring to achieve a bright color.

For a coat of color, first, add one tablespoon of yellow to each crust and spread it evenly. Next, you will add a tablespoon of oranges. I usually start by adding a fill around the outside edge first to get a nice line on the edge, and then adding in the middle to make a colorful layer. You can't really spread a layer easily without moving the layer underneath it, so you want to drop color bits around to create a full-color layer.

Finish each mini cheesecake with a white coating on top, then bake and let it cool.


  • 1 1/2 cups (201g) Oreo crumbs
  • 2 tbsp (41g) of butter, melted


  • 12-ounce cream cheese (339g), room temperature
  • 1/2 cup (104 g) of sugar
  • 2 tbsp (16g) flour
  • 1/2 cup (115g) sour cream
  • 1 1/2 teaspoon vanilla extract
  • 2 large eggs
  • The color of icing gel is yellow
  • Orange gel icing color


  • 1/2 cup (120ml) heavy, cold whipping cream
  • 5 tbsp (36g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Orange gel icing color
  • Ghost Toppers

1. Preheat the oven to 325 ° F (162 ° C). Add cupcake liners to the cupcake pan and spray with non-stick stick spray.
2. Mix Oreo crumbs and melted butter. Divide the mixture between cupcake liners (about 2 tablespoons per cup) and press down.
3. Bake the crust for 5 minutes then remove it from the oven. Allow cooling when you fill.
4. To fill, reduce the oven to 300 ° F (148 ° C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from entering the dough, which can cause cracking). Scrape the sides of the bowl.
5. Add sour cream and vanilla extract. Beat at low speed until combined well.
6. Add eggs one at a time, gently shake and rub the sides of the bowl after each addition.
7. Divide the dough into three bowls. Leave one as is, then color one orange and the other yellow.
8. Cover the colored mixture into the crust, starting with one tablespoon of yellow dough in each cup, then one tablespoon of oranges, then one tablespoon of white. The cups must be mostly full.
9. Bake the cheesecake for about 15 minutes, then turn off the oven and leave the door closed for 10 minutes.
10. Crack the oven door and let the cheesecake cool for 15-20 minutes, then put it in the refrigerator to finish cooling.
11. When the cheesecake cools, remove it from the pan.
12. To make a whipped cream topping, add heavy whipped cream, powdered sugar and vanilla extract to a large mixer bowl. Then shake at high speed until stiff. Fill the whipped cream with a little orange gel icing.
13. Add the whipped cream to the top of the cheesecake and add the topper, if using.
14. Cool the cheesecake in an airtight container until it's ready to be served. The best cheesecake for 2-3 days.
 This recipe is inspired by the owner of a youtube video below