Candy Corn Mini Cheesecakes
These Mini Candy Corn Cheesecakes are a must-try Halloween party dessert! With layers of yellow, orange, and white cheesecake, they look just like candy corn but taste even better! A can't-miss for candy corn lovers and spooky snack fans alike.
Candy Corn Mini Cheesecakes.
If you’re throwing a Halloween party this year or just love baking as much as I do, these Mini Candy Corn Cheesecakes are a total must. Not only are they ridiculously cute but they’re also creamy and delicious and seriously irresistible.
If you're a candy corn fan, this candy corn cheesecake recipe is about to become your new fall favorite. They’re layered to look just like those classic little candy corn pieces but don’t worry, they taste way better!
The best part? Each one gets topped with a cute fondant ghost (if you’re feeling extra crafty), turning these into show-stopping Halloween desserts.
Candy Corn Cheesecake.
I made a batch of these for a Halloween movie night last weekend and they were gone in the first ten minutes. They're the perfect dessert for Halloween parties especially kids’ parties, because they go nuts over the ghost toppers.
They’re also a hit at office potlucks since you can make them ahead of time and just keep them chilled until go-time. On a trick-or-treat night dessert table to serve after the candy rush.
And don't forget to make them yours, swap out the ghost topper for a little candy pumpkin or a piece of candy corn or do chocolate spiderwebs on top if you’re feeling fancy.
Ingredients
Crust
1 cup graham cracker crumbs
2 tbsp granulated sugar
1/4 cup unsalted butter, melted
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 gel food coloring
Orange Frosting
1/2 cup unsalted butter, softened
2 cups powdered sugar
2–3 tbsp heavy cream
1 tsp vanilla extract
Orange gel food coloring
Decorations
White sprinkles
White sugar paste or fondant
Black fondant, food coloring, or edible marker
Instructions
Make the Crust
1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, combine graham cracker crumbs, sugar and melted butter. Stir until the crumbs are evenly coated.
3. Divide evenly among liners and press down firmly.
4. Bake for 5 minutes, then set aside to cool.
Prepare the Cheesecake Filling
1. In a large bowl, beat cream cheese with an electric mixer until smooth. Add the sugar and mix until fully combined.
2. Add eggs one at a time, beating after each addition.
3. Divide the cheesecake batter into 3 bowls:
Color one with yellow food coloring
Color one with orange food coloring
Leave one plain
4. Layer the batters in each liner: spoon a layer of yellow first, then orange, then plain.
5. Bake for 18-20 minutes, until centers are set.
6. Cool in pan for 30 minutes, then chill for at least 4 hours or overnight.
Make Sugar Paste Ghosts
1. Roll out the white sugar paste or fondant and cut out small ghost shapes using a cookie cutter or freehand with a knife.
2. Use blank edible markers or fondant for the faces.
Make the Orange Frosting
1. In a large bowl, beat the softened butter until light and fluffy.
2. Gradually beat in powdered sugar.
3. Add cream and vanilla. Beat until fluffy.
4. Add orange food coloring.
Decorate
1. Once the mini cheesecakes are fully chilled, remove them from the liners and top with the orange frosting and white sprinkles.
2. Place one ghost on each cheesecake.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Want to make more fun Halloween treats? Why not try making some Oreo spider cupcakes or some pumpkin pie Oreo balls?
📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!
