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–+ servings

Halloween Candy Corn Mini Cheesecakes

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Course Baking, Dessert
Cuisine American
Servings 12

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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Keyword Halloween
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