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Sweet & Spooky Halloween Candy Corn Mini Cheesecakes!
These Halloween Candy Corn Mini Cheesecakes are so cute and so fun — they’re perfect for your next Halloween party, fall gathering, or spooky potluck.
Bright layers of yellow, orange, and white mimic candy corn, and each mini cheesecake is topped with creamy orange frosting and a tiny ghost.
Whether you’re hosting a Halloween party, school event, or just want something sweet for spooky movie night, these mini cheesecakes are a hauntingly good choice.
Ingredients You’ll Need For This Recipe:
Yield: 12 individual cheesecakes
Preparation time: 30 minutes
Cooking time: 25 minutes
Chilling time: 4 hours (or overnight)
Total time: Approximately 5 hours
Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Orange and yellow food coloring
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food coloring
- White sprinkles
- White sugar paste or fondant
- Black fondant or food coloring or edible marker
Step-by-step Guide:
1 – Preheat the oven to 325°F (165°C).
2 – Line a 12-cup muffin tin with cupcake liners.
3 – In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
4 – Mix until the crumbs are evenly coated.
5 – Divide the crumb mixture evenly among the 12 cupcake liners, pressing down firmly to create an even crust layer.
6 – Bake for 5 minutes, then set aside to cool slightly.
7 – In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
8 – Add the granulated sugar and continue to beat until well combined.
9 – Add the eggs one at a time, beating well after each addition.
10 – Mix in the vanilla extract and sour cream until smooth and creamy.
11 – Divide the cheesecake batter evenly into three bowls.
12 – Tint one bowl with yellow food coloring, one with orange food coloring, and leave the remaining bowl plain.
13 – Spoon a layer of yellow cheesecake batter into each cupcake liner, followed by a layer of orange, and finally a layer of plain batter.
14 – Bake for 18-20 minutes, or until the centers are set.
15 – Allow the cheesecakes to cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 4 hours or overnight.
16 – In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
17 – Gradually add the powdered sugar, beating until smooth and well combined.
18 – Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy.
19 – Tint with orange food coloring.
20 – Once the mini cheesecakes are fully chilled, remove them from the liners and frost the tops with the orange frosting.
21 – Sprinkle the white sprinkles over the frosted cheesecakes.
22 – Roll out the white sugar paste or fondant and cut into small ghost shapes using a cookie cutter or freehand with a knife.
23 – Use black food coloring or an edible marker to add eyes and mouths to the ghosts.
24 – Place a sugar paste ghost on top of each frosted cheesecake.
25 – Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
26 – Enjoy your spooky Mini Candy Corn Cheesecakes!
Pro Tips for Success:
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Use room-temp ingredients. Softened cream cheese and eggs blend better and give you a smoother cheesecake texture.
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Freeze your crusts for 10 minutes before baking to help them hold together even better.
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Use a piping bag or zip-top bag with the corner snipped off to layer the colored batters cleanly without mixing the colors.
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Add a drop of lemon juice to the batter for a slight tang that balances the sweetness and makes the colors pop more.
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Add a little cinnamon to the crust for a cozy fall flavor twist.
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Make ahead! These keep well in the fridge for up to 3 days, so they’re great to prep the night before your party.
These Halloween Candy Corn Mini Cheesecakes are the ultimate party treat — festive, creamy, and just spooky enough to be fun.
They’re perfect for Halloween parties, trick-or-treat night, or any fall celebration where sweet treats steal the show.
Happy haunting and happy baking!
Halloween Mini Cheesecakes
Yield:
12
Prep Time:
30 minutes
Cook Time:
20 minutes
Additional Time:
4 hours
Total Time:
4 hours 50 minutes
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Orange and yellow food coloring
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food coloring
- White sprinkles
- White sugar paste or fondant
- Black fondant or food coloring or edible marker
Instructions
1. Preheat the oven to 325°F (165°C).
2. Line a 12-cup muffin tin with cupcake liners.
3. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
4. Mix until the crumbs are evenly coated.
5. Divide the crumb mixture evenly among the 12 cupcake liners, pressing down firmly to create an even crust layer.
6. Bake for 5 minutes, then set aside to cool slightly.
7. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
8. Add the granulated sugar and continue to beat until well combined.
9. Add the eggs one at a time, beating well after each addition.
10. Mix in the vanilla extract and sour cream until smooth and creamy.
11. Divide the cheesecake batter evenly into three bowls.
12. Tint one bowl with yellow food coloring, one with orange food coloring, and leave the remaining bowl plain.
13. Spoon a layer of yellow cheesecake batter into each cupcake liner, followed by a layer of orange, and finally a layer of plain batter.
14. Bake for 18-20 minutes, or until the centers are set.
15. Allow the cheesecakes to cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 4 hours or overnight.
16. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
17. Gradually add the powdered sugar, beating until smooth and well combined.
18. Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy.
19. Tint with orange food coloring.
20. Once the mini cheesecakes are fully chilled, remove them from the liners and frost the tops with the orange frosting.
21. Sprinkle the white sprinkles over the frosted cheesecakes.
22. Roll out the white sugar paste or fondant and cut into small ghost shapes using a cookie cutter or freehand with a knife.
23. Use black food coloring or an edible marker to add eyes and mouths to the ghosts.
24. Place a sugar paste ghost on top of each frosted cheesecake.
25. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
26. Enjoy your spooky Mini Candy Corn Cheesecakes!
