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halloween mini cheesecakes

Halloween Mini Cheesecakes

Spooky and sweet! These Halloween mini cheesecakes are layered like candy corn and topped with ghostly fondant decorations.
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Prep Time 30 minutes
Cook Time 23 minutes
Chill 4 hours
Total Time 5 hours
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.