Halloween Candy Corn Mini Cheesecakes
I like making fun and easy desserts that still look like you put in a bit of effort. These Halloween candy corn mini cheesecakes are one of those recipes. They’re simple to make, but the colors and little ghost decorations give them that Halloween feeling without too much work.
If you’re looking for halloween mini cheesecake ideas or just want to try something different this year, these are a great choice. The layers look like candy corn, the frosting adds a soft pop of color, and the ghost toppers are always a hit. These mini halloween cheesecakes are perfect for a dessert Halloween table, parties, or just something fun to make at home with the kids!
Reasons why you’ll love this recipe♡
It’s easy but looks impressive. No water bath or complicated steps, just layering and chilling.
Perfect for parties. They’re pre-portioned, mess-free, and always a hit with kids and adults.
Customizable. You can change the colors, toppings, or even skip the ghosts and keep it classic.
Ingredients you’ll need for this recipe
Servings: 12
Equipment
- a 12-cup muffin pan with paper liners
- electric mixer
Ingredients
For the Crust:
For the Cheesecake Filling:
For the Orange Frosting:
For the Decorations:
Step by Step Guide
For the Crust:
1. Preheat your oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners.
2. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.
3. Divide this mixture evenly among the cupcake liners, pressing firmly to form a compact crust. Bake for 5 minutes, then set aside to cool slightly.
For the Cheesecake Filling:
4. Using an electric mixer, beat the softened cream cheese in a large bowl until smooth. Add the sugar and continue beating until fully combined.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the batter is creamy and smooth.
6. Split the batter into three separate bowls. Tint one with yellow food coloring, another with orange, and leave the third plain.
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7. Layer the batter into the cupcake liners by spooning yellow first, then orange, and topping with the plain batter.
8. Bake for 18 to 20 minutes, or until the centers are set. Let the cheesecakes cool in the pan for about 30 minutes before refrigerating for at least 4 hours or overnight to chill completely.
For the Orange Frosting:
9. In a large bowl, beat softened butter until light and fluffy. Gradually add powdered sugar, beating until smooth.
10. Add heavy cream and vanilla extract, beating until fluffy. Tint the frosting with orange food coloring.
11. After the cheesecakes are fully chilled, remove them from the liners and spread the orange frosting over each one.
12. Top with white sprinkles for a festive touch.
For the Sugar Paste Ghosts:
13. Roll out white sugar paste or fondant and cut small ghost shapes using a cookie cutter or freehand with a knife.
14. Use black food coloring or an edible pen to draw eyes and mouths on each ghost.
15. Place one ghost on top of each frosted mini cheesecake.
16. Serve immediately, or keep them in an airtight container in the refrigerator for up to 3 days.
Recipe FAQ
Q: Can I make these mini cheesecakes ahead of time?
A: Yes, they’re actually best when made a day ahead so they have time to chill and set properly.
Q: Do I need a special pan for this recipe?
A: No, just a standard 12-cup muffin pan with paper liners works perfectly.
Q: Can I use store-bought crusts instead of making my own?
A: You can, but the homemade graham crust tastes better and holds up well.
Q: Can I freeze the mini cheesecakes?
A: Yes, freeze them without the frosting and decorations. Add those after thawing.
Q: What kind of food coloring should I use?
A: Gel food coloring gives the most vibrant colors without thinning the batter.
Q: Can I skip the fondant ghosts?
A: Absolutely. They’re a fun touch, but the cheesecakes are delicious and festive without them too.
Q: How long do these mini cheesecakes last in the fridge?
A: Up to 3 days in an airtight container.
Q: Can I double the recipe for a crowd?
A: Yes, just use two muffin pans and rotate them halfway through baking.
Q: Is it okay to use low-fat cream cheese?
A: Full-fat cream cheese gives the best texture, but low-fat can work if needed.
Q: Do the layers stay separate when baked?
A: Yes, as long as you spoon the batters gently, they stay beautifully layered.
Q: Can kids help with this recipe?
A: Definitely. They’ll love coloring the batter and decorating with the ghosts and sprinkles.
Q: What’s the best way to color the frosting?
A: Add orange gel coloring gradually to softened butter before beating in the sugar.
Q: Are these very sweet?
A: They’re sweet but balanced with the tanginess of cream cheese and sour cream.
Halloween Candy Corn Mini Cheesecakes
Equipment
- a 12-cup muffin pan with paper liners
- electric mixer
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 medium eggs
- 1 tsp 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 tbsp heavy cream
- 1 tsp 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 your oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.
- Divide this mixture evenly among the cupcake liners, pressing firmly to form a compact crust. Bake for 5 minutes, then set aside to cool slightly.
For the Cheesecake Filling:
- Using an electric mixer, beat the softened cream cheese in a large bowl until smooth. Add the sugar and continue beating until fully combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the batter is creamy and smooth.
- Split the batter into three separate bowls. Tint one with yellow food coloring, another with orange, and leave the third plain.
- Layer the batter into the cupcake liners by spooning yellow first, then orange, and topping with the plain batter.
- Bake for 18 to 20 minutes, or until the centers are set. Let the cheesecakes cool in the pan for about 30 minutes before refrigerating for at least 4 hours or overnight to chill completely.
For the Orange Frosting:
- In a large bowl, beat softened butter until light and fluffy. Gradually add powdered sugar, beating until smooth.
- Add heavy cream and vanilla extract, beating until fluffy. Tint the frosting with orange food coloring.
- After the cheesecakes are fully chilled, remove them from the liners and spread the orange frosting over each one.
- Top with white sprinkles for a festive touch.
For the Sugar Paste Ghosts:
- Roll out white sugar paste or fondant and cut small ghost shapes using a cookie cutter or freehand with a knife.
- Use black food coloring or an edible pen to draw eyes and mouths on each ghost.
- Place one ghost on top of each frosted mini cheesecake.
- Serve immediately, or keep them in an airtight container in the refrigerator for up to 3 days.
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