Halloween Candy Corn Cheesecakes
If you’re looking for a fun and festive dessert for your Halloween party, these Halloween Candy Corn Cheesecakes are it. Layers of orange, yellow, and white cheesecake mimic the look of candy corn, all served in individual cups that are perfect for parties. They’re creamy, colorful, and guaranteed to get attention on the dessert table.
You’ll love these for how easy they are to make ahead and serve. These are the perfect festive treats to bring to a fall gathering because they add holiday flair.
Helpful Tips
- Use gel food coloring: It gives vibrant color without thinning the cheesecake mixture.
- Chill well: Let the cheesecakes set in the fridge for at least 2 hours before serving so the layers stay distinct.
- Top it off: The sugar paste ghosts add a nice touch to the top. You can also top them with candy corn.
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Halloween Candy Corn Cheesecakes
These Halloween Candy Corn Cheesecakes have layers of orange, yellow, and white cheesecake to mimic the look of candy corn, all served in individual cups that are perfect for parties.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter melted
For the cheesecake filling:
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon 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 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food coloring
For the decorations:
- White sprinkles
- White sugar paste or fondant
- Black fondant or 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.
- 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.
- 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.
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.
- 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.
For the decorations:
- 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.
Nutrition
Calories: 343kcalCarbohydrates: 39gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 104mgSodium: 181mgPotassium: 91mgFiber: 0.2gSugar: 14gVitamin A: 998IUVitamin C: 0.1mgCalcium: 61mgIron: 0.5mg
Tried this recipe?Let us know how it was!
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