These Halloween Candy Corn Mini Cheesecakes are a tasty and fun dessert idea for your celebration on October 31st. Or use them for a Halloween party. They’re sure to be a hit.
There are quite a few steps in making these but they are well worth it! Three layers of cheesecake filling in candy corn colors topped with orange frosting and super cute sugar paste ghosts make for a Halloween treat that everyone will love.
Halloween Candy Corn Mini Cheesecakes
Makes: 12 individual cheesecakes
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Chilling Time: 4 hours (or overnight)
Total Time: Approximately 5 hours
Ingredients
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
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
For the Orange Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2-3 tablespoons heavy cream
1 teaspoon vanilla extract
Orange food coloring
For the Decorations:
White sprinkles
White sugar paste or fondant
Black fondant or food coloring or edible marker
Instructions
For the Crust:
Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Divide the crumb mixture evenly among the 12 cupcake liners, pressing down firmly to create an even crust layer. Bake for 5 minutes, then set aside to cool slightly.
For the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and continue to beat until well combined.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth and creamy.
Divide the cheesecake batter evenly into three bowls. Tint one bowl with yellow food coloring, one with orange food coloring, and leave the remaining bowl plain.
Spoon a layer of yellow cheesecake batter into each cupcake liner, followed by a layer of orange, and finally a layer of plain batter.
Bake for 18-20 minutes, or until the centers are set. 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.
For the Orange Frosting:
In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
Gradually add the powdered sugar, beating until smooth and well combined.
Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy. Tint with orange food coloring.
Once the mini cheesecakes are fully chilled, remove them from the liners and frost the tops with the orange frosting.
Sprinkle the white sprinkles over the frosted cheesecakes.
For the Sugar Paste Ghosts:
Roll out the white sugar paste or fondant and cut into small ghost shapes using a cookie cutter or freehand with a knife.
Use black food coloring or an edible marker to add eyes and mouths to the ghosts.
Place a sugar paste ghost on top of each frosted cheesecake.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy your spooky Mini Candy Corn Cheesecakes!
Halloween Candy Corn Mini Cheesecakes
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter melted
For the Cheesecake Filling:
- 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
For the Orange Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food coloring
For the Decorations:
- White sprinkles
- White sugar paste or fondant
- Black fondant or food coloring or edible marker
Instructions
For the Crust:
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Divide the crumb mixture evenly among the 12 cupcake liners, pressing down firmly to create an even crust layer. Bake for 5 minutes, then set aside to cool slightly.
For the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and continue to beat until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth and creamy.
- Divide the cheesecake batter evenly into three bowls. Tint one bowl with yellow food coloring, one with orange food coloring, and leave the remaining bowl plain.
- Spoon a layer of yellow cheesecake batter into each cupcake liner, followed by a layer of orange, and finally a layer of plain batter.
- Bake for 18-20 minutes, or until the centers are set. 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.
For the Orange Frosting:
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, beating until smooth and well combined.
- Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy. Tint with orange food coloring.
- Once the mini cheesecakes are fully chilled, remove them from the liners and frost the tops with the orange frosting.
- Sprinkle the white sprinkles over the frosted cheesecakes.
For the Sugar Paste Ghosts:
- Roll out the white sugar paste or fondant and cut into small ghost shapes using a cookie cutter or freehand with a knife. Use black food coloring or an edible marker to add eyes and mouths to the ghosts.
- Place a sugar paste ghost on top of each frosted cheesecake.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy your spooky Mini Candy Corn Cheesecakes!