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A cupcake with a bite taken out, topped with a white ghost-shaped decoration and sprinkles, sits on a wooden surface with more similar cupcakes in the background.

Halloween Candy Corn Mini Cheesecakes

Chef Jenn
These mini cheesecakes are layered in festive candy corn colors and topped with orange frosting and ghost toppers. A fun, make-ahead Halloween dessert perfect for parties and gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert, Halloween
Cuisine American
Servings 12
Calories 421 kcal

Equipment

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 food coloring
  • 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
 

  • Preheat your oven to 325°F and line a 12-cup muffin pan with cupcake liners.
  • Mix the graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared muffin pan and bake for 5 minutes.
  • Beat the cream cheese until smooth with your stand or hand mixer on medium-high. Add the sugar, then eggs, vanilla, and sour cream.
  • Divide the batter into 3 bowls and tint one bowl yellow, one bowl orange, and leave one plain.
  • Layer the cake batter into the muffin tin on top of the graham cracker base. Start with yellow, orange, then plain batter.
  • Bake for 18 to 20 minutes then remove from the oven and cool for 20 minutes. Remove the cheesecakes from the tin and chill for at least 4 hours.
  • Beat the butter and powdered sugar with your stand or hand mixer on high until it’s light and fluffy, about 3 minutes. Add the milk, a spoonful by spoonful until your frosting is the consistency you want, then add the vanilla. Tint the frosting orange and mix to combine. Frost each cheesecake and top with white sprinkles.
  • Cut ghost shapes from the fondant and add black eyes and mouths. Place one on each cheesecake before serving.

Notes

Chef Jenn’s Tips

  •  Use gel food coloring to keep the batter thick and prevent streaks.
  •  Let the cheesecakes chill fully before frosting for best results.
  •  A piping bottle creates a clean, professional frosting finish without needing piping bags.
  •  Store the ghost decorations separately and add just before serving to keep them from softening.

Nutrition

Serving: 1gCalories: 421kcalCarbohydrates: 38gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 104mgSodium: 181mgPotassium: 92mgFiber: 0.2gSugar: 33gVitamin A: 998IUVitamin C: 0.1mgCalcium: 61mgIron: 0.5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword candy corn cheesecake, Halloween mini cheesecake, Halloween party food, spooky dessert
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