If you're looking for a fun, colorful treat that screams Halloween and is easy enough for even casual bakers, you're going to love these Halloween Candy Corn Mini Cheesecakes. They’re sweet, creamy, and layered in festive orange, yellow, and white — just like the classic candy. Topped with a playful ghost and a dollop of frosting, these mini cheesecakes are sure to be the highlight of your spooky dessert spread.
These are especially popular around Halloween, but honestly, they're a hit at any fall gathering. They’re great for school parties, potlucks, or a movie night at home. The candy corn look makes them festive, but the cheesecake flavor keeps them from being too sugary-sweet.
This recipe was inspired by the playful spirit of Halloween and my love for bite-sized desserts. It also pairs perfectly with our Colorful Halloween Candy Bark — together, they make the ultimate spooky snack duo. Serve both at your party and watch them disappear fast.
Ingredients
- Graham cracker crumbs give you a crunchy and buttery base for each mini cheesecake.
- Granulated sugar adds the perfect amount of sweetness to both the crust and the filling.
- Unsalted butter brings moisture to the crust and helps it hold together.
- Cream cheese is the star of the filling, making it rich and smooth.
- Eggs help the filling set up while keeping it creamy.
- Vanilla extract adds a warm, comforting flavor.
- Sour cream lightens the texture and gives it a subtle tang.
- Orange and yellow food coloring give the layers that candy corn color effect.
- Powdered sugar sweetens the frosting without making it grainy.
- Heavy cream makes the frosting light and fluffy.
- White sprinkles add texture and a fun spooky touch on top.
- Sugar paste or fondant is used to create cute ghost toppers for the cheesecakes.
- Black fondant or edible marker adds the ghost’s eyes and mouth.
See recipe card for quantities.
How to Make Halloween Candy Corn
Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly coated.
Divide the mixture evenly between the cupcake liners and press it down firmly to make a flat crust. Bake the crusts for 5 minutes. Take them out and let them cool slightly.
In a large bowl, use an electric mixer to beat the softened cream cheese until smooth.
Add the granulated sugar and beat until well mixed.
Add the eggs one at a time, beating well after each one. Mix in the vanilla extract and sour cream until the mixture is creamy and smooth.
Divide the cheesecake batter into three bowls. Color one bowl yellow, one orange, and leave one plain.
Spoon yellow batter into each cupcake liner first.
Then orange, and top with plain batter. Bake for 18–20 minutes, or until the centers are set.
Let the cheesecakes cool in the pan for 30 minutes, then chill in the fridge for at least 4 hours or overnight.
In a large bowl, beat the softened butter until it’s light and fluffy. Slowly add the powdered sugar while mixing until smooth.
Add heavy cream and vanilla extract, then beat again until fluffy. Tint the frosting orange.
Once the cheesecakes are chilled, remove them from the liners and frost the tops with the orange frosting.
Sprinkle white sprinkles over the frosting. Roll out white sugar paste or fondant and cut out small ghost shapes using a cookie cutter or knife.
Add eyes and mouths using black fondant, edible marker, or black food coloring.
Place one sugar paste ghost on top of each cheesecake. Serve right away or store in an airtight container in the fridge for up to 3 days.
Hint: Make sure the cheesecakes are completely chilled before you frost and decorate them. If they’re still warm, the frosting may melt and the ghost toppers might slide off.
Substitutions & Variations
- Gluten-free: Use gluten-free graham crackers for the crust to make this recipe gluten-friendly.
- No food coloring: You can skip the food coloring and enjoy these as classic mini cheesecakes — just as tasty without the color!
- No frosting: Leave off the frosting and just use the ghost topper or sprinkles for a lighter version.
See this fun Halloween Candy Bark recipe on my site for another festive treat.
💭Crucial Success Tips
Bring the cream cheese and eggs to room temperature before mixing. This helps prevent lumps and makes your cheesecake filling super smooth. Also, don’t rush the chilling time — it’s key to getting the perfect texture.
FAQ
Yes, just skip the frosting and ghost toppers before freezing. Wrap each cooled cheesecake in plastic wrap and store in an airtight container. Add the toppings after thawing.
Not at all! The food coloring is just for that candy corn look. The taste is great either way.
Halloween Candy Corn Mini Cheesecakes
These mini cheesecakes are layered with yellow, orange, and plain cheesecake filling to look like candy corn, all on top of a buttery graham cracker crust. They're finished with orange frosting, white sprinkles, and cute ghost toppers—perfect for a fun and spooky Halloween treat.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ cup unsalted butter, melted
- 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
- ½ cup unsalted 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 fondant or 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, mix the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly coated.
- Divide the mixture evenly between the cupcake liners and press it down firmly to make a flat crust. Bake the crusts for 5 minutes. Take them out and let them cool slightly.
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth.
- Add the granulated sugar and beat until well mixed.
- Add the eggs one at a time, beating well after each one.
- Mix in the vanilla extract and sour cream until the mixture is creamy and smooth.
- Divide the cheesecake batter into three bowls. Color one bowl yellow, one orange, and leave one plain.
- Spoon yellow batter into each cupcake liner first.
- Then orange, and top with plain batter. Bake for 18–20 minutes, or until the centers are set.
- Let the cheesecakes cool in the pan for 30 minutes, then chill in the fridge for at least 4 hours or overnight.
- In a large bowl, beat the softened butter until it’s light and fluffy. Slowly add the powdered sugar while mixing until smooth. Add heavy cream and vanilla extract, then beat again until fluffy. Tint the frosting orange.
- Once the cheesecakes are chilled, remove them from the liners and frost the tops with the orange frosting.
- Sprinkle white sprinkles over the frosting. Roll out white sugar paste or fondant and cut out small ghost shapes using a cookie cutter or knife.
- Add eyes and mouths using black fondant, edible marker, or black food coloring.
- Place one sugar paste ghost on top of each cheesecake. Serve right away or store in an airtight container in the fridge for up to 3 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 452Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 106mgSodium: 168mgCarbohydrates: 45gFiber: 1gSugar: 39gProtein: 4g
How to Store Halloween Candy Corn
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