Looking for a delightful treat that screams Halloween spirit? These Mini Candy Corn Cheesecakes are not only adorable but also incredibly delicious.
Perfectly portioned and bursting with creamy goodness, they’re sure to be a hit at your Halloween gatherings. Here’s how you can whip up a batch of these festive treats in your own kitchen.
Spooky Delight: Mini Candy Corn Cheesecakes for Halloween
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 medium 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:
1. Making the Crust:
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
- Divide the mixture among the cupcake liners, pressing down firmly to create a crust. Bake for 5 minutes, then set aside to cool.
2. Preparing the Cheesecake Filling:
- Using a large bowl and an electric mixer, beat softened cream cheese until smooth. Add granulated sugar and mix well.
- Add eggs one at a time, followed by vanilla extract and sour cream, mixing until smooth.
- Divide the batter into three bowls. Color one bowl with yellow food coloring, another with orange, and leave the third plain.
- Layer yellow, orange, and plain batter into each cupcake liner.
3. Baking and Chilling:
- Bake for 18-20 minutes until the centers are set. Let cool in the pan for 30 minutes, then chill in the refrigerator for at least 4 hours or overnight.
4. Making the Orange Frosting:
- Beat softened butter until light and fluffy. Gradually add powdered sugar, beating until smooth.
- Mix in heavy cream and vanilla extract until the frosting is light and fluffy. Tint with orange food coloring.
5. Decorating:
- Remove cheesecakes from liners. Frost each with orange frosting and sprinkle with white sprinkles.
6. Adding the Sugar Paste Ghosts:
- Roll out white sugar paste or fondant and cut into small ghost shapes. Use black food coloring or edible marker to add eyes and mouths.
- Place a sugar paste ghost on top of each frosted cheesecake.
7. Serving:
- Serve immediately and enjoy your spooky Mini Candy Corn Cheesecakes! Store leftovers in an airtight container in the refrigerator.
These Mini Candy Corn Cheesecakes not only look adorable with their festive decorations but also taste absolutely divine. Whether you’re hosting a Halloween party or just want to treat your family, these little delights are sure to be a hauntingly sweet success!
Mini Candy Corn Cheesecakes
These Mini Candy Corn Cheesecakes not only look adorable with their festive decorations but also taste absolutely divine. Whether you're hosting a Halloween party or just want to treat your family, these little delights are sure to be a hauntingly sweet success!
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 medium 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
Instructions
1. Making the Crust:
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
- Divide the mixture among the cupcake liners, pressing down firmly to create a crust. Bake for 5 minutes, then set aside to cool.
2. Preparing the Cheesecake Filling:
- Using a large bowl and an electric mixer, beat softened cream cheese until smooth. Add granulated sugar and mix well.
- Add eggs one at a time, followed by vanilla extract and sour cream, mixing until smooth.
- Divide the batter into three bowls. Color one bowl with yellow food coloring, another with orange, and leave the third plain.
- Layer yellow, orange, and plain batter into each cupcake liner.
3. Baking and Chilling:
- Bake for 18-20 minutes until the centers are set. Let cool in the pan for 30 minutes, then chill in the refrigerator for at least 4 hours or overnight.
4. Making the Orange Frosting:
- Beat softened butter until light and fluffy. Gradually add powdered sugar, beating until smooth.
- Mix in heavy cream and vanilla extract until the frosting is light and fluffy. Tint with orange food coloring.
5. Decorating:
- Remove cheesecakes from liners. Frost each with orange frosting and sprinkle with white sprinkles.
6. Adding the Sugar Paste Ghosts:
- Roll out white sugar paste or fondant and cut into small ghost shapes. Use black food coloring or edible marker to add eyes and mouths.
- Place a sugar paste ghost on top of each frosted cheesecake.
7. Serving:
- Serve immediately and enjoy your spooky Mini Candy Corn Cheesecakes! Store leftovers in an airtight container in the refrigerator.
Notes
For the Sugar Paste Ghosts:
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.
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