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Halloween Candy Corn Mini Cheesecake

These Halloween Candy Corn Mini Cheesecakes are a festive treat with tri-colored cheesecake layers, a graham cracker crust, fluffy orange frosting, and spooky ghost toppers. Perfect for Halloween parties or kid-friendly baking fun!
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Servings 12

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 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • orange and yellow food coloring

For the Orange Frosting:

  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2-3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • orange food cooling

For the Decorations:

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

Instructions
 

For the Crust:

  • Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
  • Divide the crumb mixture evenly among the 12 cupcake liners, pressing down firmly to create an even crust layer. Bake for 5 minutes, then set aside to cool slightly.

For the Cheesecake Filling:

  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and continue to beat until well combined.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth and creamy.
  • Divide the cheesecake batter evenly into three bowls. Tint one bowl with yellow food coloring, one with orange food coloring, and leave the remaining bowl plain.
  • Spoon a layer of yellow cheesecake batter into each cupcake liner, followed by a layer of orange, and finally a layer of plain batter.
  • Bake for 18-20 minutes, or until the centers are set. Allow the cheesecakes to cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 4 hours or overnight.

For the Orange Frosting:

  • In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
  • Gradually add the powdered sugar, beating until smooth and well combined.
  • Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy. Tint with orange food coloring.
  • Once the mini cheesecakes are fully chilled, remove them from the liners and frost the tops with the orange frosting
  • Sprinkle the white sprinkles over the frosted cheesecakes.

For the Sugar Paste Ghosts:

  • Roll out the white sugar paste or fondant and cut into small ghost shapes using a cookie cutter or freehand with a knife. Use black food coloring or an edible marker to add eyes and mouths to the ghosts.
  • Place a sugar paste ghost on top of each frosted cheesecake.
  • Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy your spooky Mini CandyCorn Cheesecakes!