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Cupcakes with yellow frosting and white fondant ghost decorations are arranged on a wooden board, with white sprinkles on top. A spider decoration is nearby.

Candy Corn Mini Cheesecakes

Chef Jenn
Candy Corn Mini Cheesecakes with colorful cheesecake layers, orange frosting, and fondant ghosts. A make-ahead Halloween dessert that’s easy to serve.
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Prep Time 30 minutes
Cook Time 25 minutes
4 hours
Total Time 4 hours 55 minutes
Course Dessert, Halloween
Cuisine American
Servings 12 mini cheesecakes
Calories 327 kcal

Equipment

Ingredients
  

For the Crust:

  • 1 cup graham cracker crumbs
  • 1 ½ tablespoons granulated sugar
  • 1/4 cup unsalted butter melted

For the Cheesecake Filling:

  • 16 ounces blocks of cream cheese softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • yellow food coloring
  • orange 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 the oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
  • Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl, mixing until the crumbs are evenly coated.
  • Press the crumb mixture evenly into each liner, using the back of a spoon to create a firm crust. Bake for 5 minutes, then set aside to cool slightly.
  • Beat the softened cream cheese in a large bowl with an electric mixer until smooth. Add granulated sugar and mix until well combined.
  • Add the eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until smooth and creamy.
  • Divide the batter into three bowls, tinting one yellow, one orange, and leaving the last plain. Layer the batters into each crust: yellow first, then orange, then plain.
  • Bake for 18–20 minutes, or until centers are set. Cool in the pan for 30 minutes, then refrigerate for at least 4 hours or overnight.
  • Frost the chilled cheesecakes with orange-tinted buttercream, sprinkle with white sprinkles, and top each with a sugar paste ghost before serving.

Notes

Chef Jenn’s Tips

  • Gel food coloring keeps the batter thick and colors vibrant.
  • Let the cheesecakes chill completely before frosting for a cleaner finish.
  • A piping bottle can make frosting easier to apply neatly.
  • Store fondant decorations separately and add them just before serving.

Nutrition

Calories: 327kcalCarbohydrates: 39gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 71mgSodium: 328mgPotassium: 147mgFiber: 0.2gSugar: 34gVitamin A: 511IUVitamin C: 0.1mgCalcium: 157mgIron: 1mg
Keyword Candy corn cheesecakes, Candy Corn Mini Cheesecakes, Halloween mini cheesecakes, Halloween treats, spooky dessert
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