Spooky Halloween Mini Cheesecakes Guests Will Love

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Looking for a frightfully fun Halloween dessert that’s as delicious as it is adorable? These Halloween Mini Candy Corn Cheesecakes are the perfect treat! With layers of yellow, orange, and creamy white cheesecake, topped with orange frosting and little fondant ghosts, they’re a festive showstopper for any Halloween party.

Whether you’re planning a spooky bash or just want a fun fall baking project with the kids, this easy mini cheesecake recipe will become your new October favorite!

👻 Why You’ll Love These Halloween Mini Cheesecakes

• Perfect for Parties – Individual portions make serving easy and mess-free.
• Festive & Fun – Inspired by candy corn colors with adorable ghost toppers!
• Make Ahead – Chill overnight for stress-free entertaining.
• Kid-Friendly – Great for baking with kids (and eating with them too!).

📝 Ingredients

Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons 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 food coloring

Orange Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2–3 tbsp heavy cream
• 1 tsp vanilla extract
• Orange food coloring

Decorations:

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

🎂 How to Make Mini Candy Corn Cheesecakes

1. Make the Crust

1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
3. Divide the crust mixture evenly into the liners. Press down firmly.
4. Bake for 5 minutes. Let cool slightly while you prepare the filling.

2. Make the Cheesecake Batter

1. In a large bowl, beat cream cheese until smooth. Add sugar and mix well.
2. Add eggs one at a time, then stir in vanilla and sour cream.
3. Divide batter into three bowls.
   • Tint one bowl yellow
   • Tint one bowl orange
   • Leave the last one plain
4. Layer the batters into each crust: 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 in the fridge for at least 4 hours or overnight.

3. Make the Frosting

1. Beat softened butter until fluffy.
2. Slowly add powdered sugar and mix until smooth.
3. Add heavy cream and vanilla. Beat until light and fluffy.
4. Tint frosting with orange food coloring.

4. Decorate!

1. Once cheesecakes are chilled, remove liners and frost tops with orange frosting.
2. Add white sprinkles for a fun touch.
3. Roll out sugar paste or fondant and cut into ghost shapes.
4. Use edible marker or black coloring to add spooky faces.
5. Top each mini cheesecake with a ghost!

💡 Tips for the Best Mini Cheesecakes

• Use a toothpick to swirl the layers for a cool marble effect, if desired.
• Let the cheesecakes chill overnight for best texture.
• Make ghosts a day ahead and let them dry for easier handling.
• Don’t overmix the cheesecake filling—this helps avoid cracking.

🧁 Storage Instructions

Store your Halloween mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They’re perfect for making ahead before your Halloween bash!

🕸️ More Halloween Desserts to Try

• Halloween Bark
• Chocolate Pumpkin Bread

🎃 Final Bite

These Halloween Mini Candy Corn Cheesecakes are equal parts spooky, sweet, and sensational! Whether you’re hosting a Halloween party or just baking for fun, this recipe will bring smiles (and maybe a few giggles) to kids and grown-ups alike. 🧡👻

Don’t forget to pin this recipe for later and tag us on social media if you make these spooky treats—we love seeing your haunted creations! #MiniCandyCornCheesecakes

Halloween Mini Cheesecakes

Spooky and sweet! These Halloween mini cheesecakes are layered like candy corn and topped with ghostly fondant decorations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 23 minutes mins

Chill 4 hours hrs

Total Time 5 hours hrs

Servings: 12

Ingredients Method Notes

Ingredients

  

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter melted

For the 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 food coloring

For the Orange Frosting:

• 1/2 cup unsalted butter softened
• 2 cups powdered sugar
• 2 –3 tbsp heavy cream
• 1 tsp vanilla extract
• Orange food coloring

For the Decorations:

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

Method

 

Make the Crust

1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
3. Divide the crust mixture evenly into the liners. Press down firmly.
4. Bake for 5 minutes. Let cool slightly while you prepare the filling.

Make the Cheesecake Batter

1. In a large bowl, beat cream cheese until smooth. Add sugar and mix well.
2. Add eggs one at a time, then stir in vanilla and sour cream.
3. Divide batter into three bowls.
4. Tint one bowl yellow
5. Tint one bowl orange
6. Leave the last one plain
7. Layer the batters into each crust: yellow first, then orange, then plain.
8. Bake for 18–20 minutes, until centers are set.
9. Cool in pan for 30 minutes, then chill in the fridge for at least 4 hours or overnight.

Make the Frosting

1. Beat softened butter until fluffy.
2. Slowly add powdered sugar and mix until smooth.
3. Add heavy cream and vanilla. Beat until light and fluffy.
4. Tint frosting with orange food coloring.

Decorate!

1. Once cheesecakes are chilled, remove liners and frost tops with orange frosting.
2. Add white sprinkles for a fun touch.
3. Roll out sugar paste or fondant and cut into ghost shapes.
4. Use edible marker or black coloring to add spooky faces.
5. Top each mini cheesecake with a ghost!

Notes

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Have you tried these Halloween Mini Cheesecakes yet? If so, let me know what you think in the comments below!