Spooky Candy Corn Mini Cheesecakes (Halloween Dessert)
Make these adorable Halloween Candy Corn Mini Cheesecakes! With colorful layers, orange frosting, and fondant ghosts on top, they’re the perfect spooky party dessert.
Looking for a fun and festive dessert for Halloween? These Halloween Candy Corn Mini Cheesecakes are layered in the classic candy corn colors (yellow, orange and white) and topped with adorable sugar paste ghosts. They’re creamy, cute, and the perfect Halloween party dessert that looks impressive but is easy to make at home.
If you’ve been searching for a Halloween cheesecake recipe that kids and adults will both love, these mini cheesecakes are your answer. Each bite combines buttery graham cracker crust, creamy cheesecake layers, and a swirl of orange frosting for extra sweetness. Add the little fondant ghosts on top and you’ve got a spooky showstopper for your party table.
Why You’ll Love These Halloween Mini Cheesecakes
🎃 Festive and fun – Bright candy corn layers make these a standout on any Halloween dessert table.
👻 Spooky but cute – The sugar paste ghosts add a playful, kid-friendly touch.
🧁 Individual portions – Perfect for parties, no messy slicing required.
🥄 Classic cheesecake flavor – Creamy, rich, and baked in a muffin tin for no-fuss servings.
🕒 Make-ahead friendly – Chill overnight and decorate the next day for stress-free hosting.
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Ingredients You’ll Need to Make Candy Corn Cheesecake Bites
These adorable layered mini cheesecakes are a bit more involved than our usual recipes, but the payoff is worth it. Here’s what you’ll need to make these mini candy corn cheesecakes (see the printable recipe card below for exact measurements):
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- For the Cheesecake Filling
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Yellow and orange food coloring
For the Orange Frosting:
- Unsalted butter, softened
- Powdered sugar
- Heavy cream
- Vanilla extract
- Orange food coloring
For the Decorations:
- White sprinkles
- White sugar paste or fondant
- Black fondant, edible marker, or black food coloring
How to Make Spooky Mini Cheesecakes for Halloween
- Make the Crust
Preheat the oven and line a muffin tin with 12 cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press evenly into each liner to form a base. Bake for 5 minutes, then set aside.
- Prepare the Cheesecake Filling
Beat cream cheese until smooth, then add sugar and mix again. Add eggs one at a time, mixing well. Stir in vanilla and sour cream until creamy.
Divide batter into 3 bowls: tint one yellow, one orange, and leave the last plain.
- Layer the Candy Corn Colors
Spoon a layer of yellow batter over each crust. Add an orange layer, then finish with plain cheesecake batter on top.
Bake for 18–20 minutes until set. Cool in the pan, then chill for at least 4 hours (or overnight).
- Make the Frosting
Beat butter until light and fluffy. Add powdered sugar, vanilla, and cream, mixing until smooth. Tint with orange food coloring and set aside.
- Decorate the Cheesecakes
Frost each mini cheesecake with orange frosting and top with white sprinkles.
Roll out white fondant and cut into ghost shapes. Use black fondant or edible markers to make little faces.
Place one ghost on top of each cheesecake and serve!
Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze without frosting and ghosts. Wrap tightly in plastic wrap and foil. Thaw in the fridge before decorating.
Tips for the Best Mini Candy Corn Cheesecakes
These tips will help make sure all your hard work results in the cutest candy corn mini cheesecakes:
- Room temperature cream cheese – Ensures smooth, lump-free batter.
- Don’t overmix – Too much air can cause cracks in mini cheesecakes.
- Cool gradually – Let the cheesecakes cool in the pan before chilling for best texture.
- Make-ahead tip – Bake the cheesecakes the night before and decorate the next day.
- Creative toppings – Instead of ghosts, add candy eyeballs, gummy worms, or candy corn pieces.
Halloween Cheesecake Bites Variations to Try
- No-bake version – Swap baked filling for a no-bake cheesecake mixture and set in the fridge.
- Different flavors – Add pumpkin spice, cocoa powder, or lemon zest to the batter for unique layers.
- Other holidays – Change the food coloring for Christmas (red and green), Valentine’s Day (pink and white), or Easter (pastels).
What to Serve with Halloween Mini Cheesecakes
These spooky cheesecake bites are perfect on their own but pair well with other Halloween foods, too:
FAQ About Halloween Cheesecake Bites
Do I need a water bath for mini cheesecakes?
Nope! Because these are small, they bake evenly without a water bath.
Can I make these ahead of time?
Yes—bake and chill them overnight, then decorate right before serving.
Do I have to use fondant ghosts?
Not at all! You can top with candy corn, Halloween sprinkles, or piped whipped cream. Little plastic Halloween rings from the dollar store also are perfect.
Spooky Candy Corn Mini Cheesecakes
Make these adorable Halloween Candy Corn Mini Cheesecakes! With colorful layers, orange frosting, and fondant ghosts on top, they’re the perfect spooky party dessert.
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, 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 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.
- 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. Enjoy your spooky Mini Candy Corn Cheesecakes!
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Final Thoughts on Halloween Candy Corn Mini Cheesecakes
These Halloween Candy Corn Mini Cheesecakes are everything you want in a Halloween dessert: spooky, fun, colorful, and absolutely delicious. With layers that look like candy corn and playful sugar paste ghosts on top, they’re sure to become a Halloween party tradition.
Pin this recipe now so you’re ready to impress your family and friends at your next spooky get-together!
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