Every Halloween, I can't resist making something that's both adorable and delicious, and these Halloween Candy Corn Mini Cheesecakes hit that sweet spot perfectly. They're colorful, creamy, and surprisingly easy to pull together.
I love when desserts double as decorations, and these cheesecakes do exactly that. They're the kind of treat that looks like it came from a bakery display but can be made right at home. Plus, the candy corn colors always get a "wow" moment at parties.
You'll love these because they're individually portioned, easy to decorate, and totally party ready. They chill overnight beautifully, which means no last-minute stress before your Halloween get-together.
Things to Know Before Making Halloween Candy Corn Mini Cheesecakes
- Let your cream cheese soften fully for a smooth, lump-free filling.
- Use gel food coloring for bold, even color layers that don't water down the batter.
- Don't overbake. Mini cheesecakes should look slightly set but still jiggle a little in the center.
- Chill overnight for the best texture and flavor.
These little cheesecakes are a total crowd-pleaser and the perfect mix of cute and creamy. The colors are so festive that you don't even need extra decor on the dessert table.
Ingredients You'll Need
Scroll to the recipe card for exact measurements.
For the Crust:
• Graham cracker crumbs: Classic cheesecake base with a buttery crunch.
• Granulated sugar: Sweetens the crust slightly.
• Melted butter: Helps hold the crust together when baked.
For the Cheesecake Filling:
• Cream cheese: The rich, creamy base of every good cheesecake.
• Sugar: Sweetens and balances the tanginess.
• Eggs: Add structure and help the cheesecakes set.
• Vanilla extract: Adds warmth and flavor depth.
• Sour cream: Keeps the filling light and smooth.
• Food coloring: Gives the bright candy corn layers.
For the Frosting & Decorations:
• Butter: The base of a fluffy frosting.
• Powdered sugar: Adds sweetness and structure.
• Heavy cream: Makes the frosting light and spreadable.
• Orange food coloring: For a fun Halloween finish.
• Sugar paste or fondant ghosts: The perfect spooky topper.
How to Make Halloween Candy Corn Mini Cheesecakes
Step 1: Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press evenly into each liner to form the crust, then bake for 5 minutes. Set aside to cool.
Step 3: In a large bowl, beat the cream cheese until smooth. Add sugar, then eggs one at a time, followed by vanilla and sour cream.
Step 4: Divide the batter into three bowls. Tint one yellow, one orange, and leave the third plain.
Step 5: Layer the batter into each cupcake liner-yellow first, then orange, then plain.
Step 6: Bake for 18-20 minutes until centers are just set. Cool in the pan for 30 minutes, then refrigerate for at least 4 hours or overnight.
Step 7: Make the frosting by beating butter until fluffy, then gradually add powdered sugar, heavy cream, vanilla, and orange coloring. Frost the chilled cheesecakes.
Step 8: Decorate with white sprinkles and top each one with a fondant ghost. Chill until ready to serve.
Substitutions and Variations
- Swap graham crackers for crushed Oreos for a darker crust.
- Add a chocolate drizzle before serving for contrast.
- Use Halloween-themed cupcake liners for an extra festive look.
- Top with candy corn instead of ghosts for a simple option.
What to Serve with Halloween Candy Corn Mini Cheesecakes
Serve them with pumpkin spice lattes, apple cider punch, or a Halloween snack board for the ultimate cozy fall vibe. They're small enough to mix and match with other desserts on your party table.
Storage and Freezing
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze without frosting for up to a month and thaw in the fridge before decorating.
FAQs
Can I make these mini cheesecakes ahead of time?
Yes, they actually taste better after chilling overnight, so they're perfect for make-ahead prep.
How do I prevent cracks in mini cheesecakes?
Avoid overbaking and cool them gradually. A slight jiggle in the center is perfect.
Can I use store bought frosting?
Absolutely. It's a great time saver, especially if you're decorating a big batch.
Do I need to use a water bath?
Nope. The small size helps them bake evenly without cracking, so no water bath needed.
More Easy Halloween Desserts
Easy Halloween Candy Corn Mini Cheesecakes
These Halloween Candy Corn Mini Cheesecakes are rich, creamy, and colorful. Layered in candy corn colors with a buttery graham crust and topped with frosting and fondant ghosts, they're the ultimate festive treat for fall parties!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- ¼ cup unsalted butter melted
For the Cheesecake Filling:
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Orange and yellow food coloring
For the Frosting:
- ½ cup butter softened
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food coloring
For Decoration:
- White sprinkles
- White sugar paste or fondant
- Black 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.
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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.
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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.
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Spoon a layer of yellow cheesecake batter into each cupcake liner, followed by a layer of orange, and finally a layer of plain batter.
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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.
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Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy. Tint with orange food coloring.
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Once the mini cheesecakes are fully chilled, remove them from the liners and frost the tops with the orange frosting.
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Sprinkle the white sprinkles over the frosted cheesecakes.
For the Sugar Paste Ghosts:
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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.
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Place a sugar paste ghost on top of each frosted cheesecake.
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Serve immediately or store in an airtight container in the refrigerator for up to 3days.
Recipe Notes
- Let cream cheese soften before mixing.
- Gel food coloring works best for bright layers.
- Chill overnight for best results.
- Store covered in fridge up to 3 days.
- Great for Halloween parties or dessert boards.
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