Description
Easy Halloween Candy Corn Mini Cheesecakes
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter (melted)
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Orange and yellow food coloring
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food coloring
- White sprinkles
- White sugar paste or fondant
- Black food coloring or edible marker
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- Chill the cheesecakes overnight for best flavor.
- Use different colors for a creative twist.
- Store leftovers in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Halloween, Candy Corn, Mini Cheesecakes, Dessert