Ghostly Mini Candy Corn Cheesecakes That Are Pure Halloween Magic
These Halloween Candy Corn Mini Cheesecakes are a simple and fun way to add a festive touch to your dessert table. With layers of white, orange, and yellow cheesecake on a graham crust, they’re inspired by the classic Halloween treat—but with a creamy twist.
You don’t need any complicated techniques to make them, just basic ingredients and a muffin pan. They’re easy to color and assemble, and they bake up beautifully in individual portions. These mini cheesecakes are just the right size for sharing (or keeping to yourself), and they chill quickly, making them a great make-ahead option.
Whether you’re planning a party or just want to make something special for October, these colorful treats are always a crowd-pleaser.
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Equipment You Will Need
- Measuring cups and spoons
- Muffin tin
- Cupcake liners
- Mixing bowls
- Spatula
- Spoon
- Hand or electric mixer
- Ghost-shaped cookie cutter
- Edible marker (optional)
Halloween Candy Corn Mini Cheesecakes Recipe
These Halloween Candy Corn Mini Cheesecakes are a fun, layered treat inspired by the classic fall candy. With vibrant orange, yellow, and white layers on a cookie crust, they’re festive, creamy, and perfect for spooky season celebrations.
- Total Time: Approximately 4 hours
- Yield: 12 1x
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!
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 25 minutes
- Category: Sweet Treats
Step-By-Step Process
For the ghost topper, roll out white sugar paste.
These mini cheesecakes are perfect for Halloween parties, classroom treats, or a cute dessert after a fall dinner. Their bright layers and rich, creamy flavor make them just as fun to eat as they are to look at.
If you’re looking for more easy, themed recipes, be sure to browse the blog for more spooky sweets and playful party ideas. There’s always something new to try!
Love this festive mini dessert? You might also enjoy the Halloween Candy Bark or the Chocolate Pumpkin Patch Brownie Cake—both are fun and easy to make! Also take a look at this collection of Halloween recipes perfect for spooky celebrations.
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