Go Back Email Link
–+ servings
Save and Register Form


Save this recipe, and we'll send it to your inbox. Plus, Chef Jenn will send you more great recipes every week!

Cupcakes with yellow frosting and white fondant ghost decorations are arranged on a wooden board, with white sprinkles on top.

Halloween Mini Candy Corn Cheesecakes

Chef Jenn
These Halloween Mini Candy Corn Cheesecakes feature creamy layers in candy corn colors, topped with orange frosting, sparkles, and fondant ghosts. A festive, fun-sized treat perfect for parties and fall gatherings.
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert, Halloween
Cuisine American
Servings 12 servings
Calories 327 kcal

Equipment

Ingredients
  

For the Crust

  • 1 cup graham cracker crumbs
  • 1 ½ tablespoons granulated sugar
  • ¼ cup unsalted butter melted

For the Cheesecake Filling

  • 16 ounce blocks of cream cheese softened
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • Yellow food coloring
  • Orange food coloring

For the Frosting

  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 to 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Orange food coloring

For the Decorations

  • White sprinkles
  • White fondant or sugar paste
  • Black edible marker or food coloring

Instructions
 

  • Preheat your oven to 325°F and line a 12-cup muffin pan with cupcake liners.
  • Mix the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until everything is evenly moistened.
  • Fill each liner with the crumb mixture, pressing firmly to form a crust. Bake for 5 minutes, then remove and let cool slightly.
  • Beat the softened cream cheese until smooth, then add the sugar, followed by the eggs, vanilla, and sour cream, mixing until fully combined.
  • Divide the batter evenly into three bowls, coloring one yellow, one orange, and leaving the last plain.
  • Spoon the yellow batter over the crusts, followed by the orange, then the plain, smoothing gently between layers.
  • Bake for 18–20 minutes, or until the centers are just set. Let cool in the pan for 30 minutes before chilling in the fridge for at least 4 hours or overnight.
  • Beat softened butter until fluffy with a mixer for the frosting base, then add powdered sugar, vanilla, and milk or cream until smooth. Add orange coloring and mix until even.
  • Decorate the chilled cheesecakes with orange frosting, scatter on white sprinkles, and finish each one with a sugar paste ghost.

Notes

Chef Jenn’s Tips

  • Use gel food coloring so the cheesecake layers stay thick and vibrant.
  • Let the cheesecakes chill fully before decorating to keep the frosting firm.
  • A squeeze bottle gives you cleaner results if you’re not comfortable with piping bags.
  • Add fondant ghosts just before serving to keep their shape crisp and dry.

Nutrition

Serving: 1cheesecakeCalories: 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

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 cheesecakes, Halloween Mini Candy Corn Cheesecakes, Halloween treats, spooky desserts
Tried this recipe?Let us know how it was!