Description
Halloween Candy Corn Mini Cheesecakes are festive, colorful, and delicious bite-sized desserts. Creamy cheesecakes are layered to resemble candy corn and decorated with sprinkles, fondant, and edible markers for a fun 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 (for frosting)
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food coloring (for frosting)
- White sprinkles
- White sugar paste or fondant
- Black fondant, food coloring, or edible marker
Instructions
- Preheat oven to 325°F (163°C) and line a mini muffin pan with paper liners.
- Mix graham cracker crumbs, 2 tbsp sugar, and ¼ cup melted butter. Press into the bottom of each liner.
- Beat cream cheese and ½ cup sugar until smooth. Add eggs, one at a time, then stir in vanilla and sour cream.
- Divide batter into three portions and color with yellow, orange, and leave one plain (white) for candy corn layers.
- Layer the colored batter in each cup to create candy corn effect: yellow first, then orange, then white. Bake 18–22 minutes until set. Cool completely.
- Prepare frosting by beating ½ cup butter, powdered sugar, heavy cream, vanilla, and orange coloring until smooth. Pipe or spread on cooled mini cheesecakes.
- Decorate with white sprinkles, fondant shapes, or edible markers as desired.
Notes
- Ensure cheesecakes are fully cooled before frosting and decorating.
- Use mini muffin liners for easy bite-sized servings.
- Can be made a day ahead and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking & Decorating
- Cuisine: American