Mini Candy Corn Cheesecakes

These cute and colorful mini cheesecakes are a festive treat that combines the fun of Halloween candy corn with the creamy richness of cheesecake. They’re perfect for parties, spooky gatherings, or just a fall seasonal baking adventure.

Growing up, I always loved candy corn most for its nostalgic look, and now we get that candy-corn coloring with these mini cheesecakes. If you’re a fan of playful desserts, don’t miss my other holiday favorites like Halloween Candy Bark, Halloween Rice Krispie Treats, and Halloween Chocolate Covered Oreos.

Why You’ll Love This Recipe

• Festive and Colorful: The layers mimic candy corn for a fun seasonal twist.
• Great for Parties: These individual servings are a favorite among both kids and adults.
• Make Ahead: You can prep them a day ahead for stress-free entertaining.
• Kid-Friendly: Bright colors and ghost toppers make these a big hit with kids.
• Customizable: You can tweak the colors or add fun toppings for any occasion.

Ingredients

For the Crust

• Graham Cracker Crumbs: These add a classic, slightly sweet crunch to the crust and hold up well under the cheesecake filling.
• Granulated Sugar: Adds a little extra sweetness and helps bind the crust.
• Unsalted Butter: Melted butter brings the crust together and gives it that rich, buttery flavor.

For the Cheesecake Filling

• Cream Cheese: Rich, creamy, and smooth. Make sure it’s softened so your filling blends easily.
• Granulated Sugar: Sweetens the cheesecake without overpowering the tang of the cream cheese.
• Eggs: Help set the cheesecake and give it a velvety texture.
• Vanilla Extract: Adds a subtle warmth and balances the tang of the cream cheese.
• Sour Cream: Makes the filling extra creamy and adds a slight tang for depth.
• Orange and Yellow Food Coloring: Used to create the candy corn effect with vibrant, cheerful layers.

For the Orange Frosting

• Unsalted Butter: Softened butter makes the frosting smooth and fluffy.
• Powdered Sugar: Adds structure and sweetness to the frosting without any grittiness.
• Heavy Cream: Helps loosen the frosting just enough to make it easily spreadable.
• Vanilla Extract: Boosts the flavor of the cheesecakes and adds a hint of warmth.
• Orange Food Coloring: For that bold, Halloween-ready finish.

For the Decorations

• White Sprinkles: Add sparkle and a crunchy texture.
• White Sugar Paste or Fondant: Used to create adorable ghost toppers.
• Black Fondant or Edible Marker: Perfect for adding eyes and spooky little faces to the ghost decorations.

Substitutions and Additions

• Graham Cracker Crumbs: Switch these for crushed vanilla wafers, gingersnaps, or Oreos for a twist in flavor.
• Sour Cream: Greek yogurt makes a great 1:1 substitute and adds a bit more protein.
• Food Coloring: Gel food coloring gives more vibrant color with less liquid, but any food-safe coloring will work.
• Fondant Ghosts: No fondant? Use mini marshmallows or white chocolate-covered pretzels for a quick and fun topper.

Step by Step Instructions

For the Crust

Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated.

Divide the mixture evenly among the liners and press down firmly to form a solid base.

Bake for 5 minutes. Let cool slightly while you make the filling.

For the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth using an electric mixer.

Add the granulated sugar and beat until creamy and well combined.

Add the eggs one at a time, beating after each. Then mix in vanilla extract and sour cream until smooth.

Divide the filling evenly into three bowls.

Tint one bowl yellow, one orange, and leave one plain.

Layer the filling in each cupcake liner – start with yellow, then orange, then the plain mixture on top.

Bake for 18–20 minutes, or until the centers are just set.

Let cool in the pan for 30 minutes, then chill in the refrigerator for at least 4 hours or overnight.

For the Orange Frosting

In a large bowl, beat the softened butter until light and fluffy.

Add the powdered sugar a little at a time, beating until well blended.

Mix in the heavy cream and vanilla extract. Add orange food coloring to get your desired hue.

Once cheesecakes are fully chilled, remove the liners and frost the tops.

Sprinkle with white sprinkles.

For the Sugar Paste Ghosts

Roll out the white fondant or sugar paste.

Cut out ghost shapes using a cookie cutter or shape them by hand.

Add spooky eyes and a mouth using black fondant or an edible marker.

Place one ghost on each frosted cheesecake. Enjoy!

Tips and Notes

• Use Room Temperature Cream Cheese: Always use softened cream cheese to prevent lumps in your batter.
• Avoid Overmixing the Eggs: Mix just until incorporated to keep the filling creamy and avoid cracking.
• Use a Cookie Scoop: This helps get even layers of batter into each liner for a neater look.
• Color Layers Carefully: Spoon gently so each colored layer sits neatly on top of the previous one.
• Chill Time Is Crucial: Don’t skip the chilling step – this helps the cheesecakes fully set and makes them easier to frost and decorate.

Serving Suggestions

• Party Platter: Display on a Halloween-themed tray with spooky labels for a fun dessert table centerpiece.
• Kids’ Halloween Treat Table: Pair with themed napkins and mini pumpkins for a festive display.

Storage and Reheating Instructions

• Store in an airtight container in the fridge for up to 3 days.
• Do not freeze once decorated – the frosting and fondant ghosts don’t hold up well.
• Best served chilled, but you can let them sit out for 10 minutes before serving for a softer texture.