Looking for a delightful treat that screams Halloween spirit? These Mini Candy Corn Cheesecakes are not only adorable but also incredibly delicious.
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake-45.jpg)
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.
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake-42.jpg)
Spooky Delight: Mini Candy Corn Cheesecakes for Halloween
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake.jpg)
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
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake-26.jpg)
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.
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake-5.jpg)
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.
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake-8.jpg)
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.
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake-9.jpg)
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.
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake-20.jpg)
5. Decorating:
- Remove cheesecakes from liners. Frost each with orange frosting and sprinkle with white sprinkles.
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake-18.jpg)
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.
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake-44.jpg)
7. Serving:
- Serve immediately and enjoy your spooky Mini Candy Corn Cheesecakes! Store leftovers in an airtight container in the refrigerator.
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake-47.jpg)
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!
![halloween dessert idea](https://everafterinthewoods.com/wp-content/uploads/Copy-of-Copy-of-Fall-Food-Blogger-2022-Pinterest-Pin-Templates-1000-×-1500-px.png)
![Mini Candy Corn Cheesecakes](https://everafterinthewoods.com/wp-content/uploads/candy-corn-cheesecake-38-480x480.jpg)
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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