©Aimée Geroux | https://extremecouponingmom.ca
I’m back with another hauntingly delicious recipe for these Halloween Candy Corn Mini Cheesecakes.
Trying to get content up while working a Monday to Friday, 9-5 job is not easy! Since starting to work outside the home in May of 2023, I have definitely struggled with posting content regularly on the blog.
I’m trying to get back into the groove of things, and it seems the holidays always get my mojo going. It must be my true love for the holidays!
I have two Halloween printables that I would love to get up before the 31st, but I won’t make promises I may not be able to keep. Let’s just say I will try my best to get them up, and if not, they will go up for next Halloween.
©Aimée Geroux | https://extremecouponingmom.ca
Halloween Candy Corn Mini Cheesecakes
This delicious dessert combines the classic flavour of a cheesecake with the festive look of candy corn, making it perfect for your Halloween celebration.
Plus, check out over 100 other great Halloween recipes, DIYs and more at the end of this blog post to have the best Halloween ever!
What You Will Need:
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
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 colouring
Orange Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food colouring
Decorations:
- White sprinkles
- White sugar paste or fondant
- Black fondant or food colouring or edible marker
Yields: 12
Halloween Candy Corn Mini Cheesecakes
Follow along with the step-by-step process photos and then find the printable recipe below!
©Aimée Geroux | https://extremecouponingmom.ca
Gather all of the ingredients you will need to make this recipe.
©Aimée Geroux | https://extremecouponingmom.ca
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.
©Aimée Geroux | https://extremecouponingmom.ca
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.
©Aimée Geroux | https://extremecouponingmom.ca
For the Cheesecake Filling:
In a large bowl with an electric mixer, or using your stand mixer, beat the softened cream cheese and granulated sugar until smooth and well combined.
©Aimée Geroux | https://extremecouponingmom.ca
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth and creamy.
©Aimée Geroux | https://extremecouponingmom.ca
Divide the cheesecake batter evenly into three bowls. Tint one bowl with yellow food colouring, one with orange food colouring, and leave the remaining bowl plain.
©Aimée Geroux | https://extremecouponingmom.ca
Spoon a layer of yellow cheesecake batter into each cupcake liner.
©Aimée Geroux | https://extremecouponingmom.ca
Repeat with a layer of orange.
©Aimée Geroux | https://extremecouponingmom.ca
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.
©Aimée Geroux | https://extremecouponingmom.ca
For the Sugar Paste Ghosts:
Roll out the white sugar paste or fondant.
©Aimée Geroux | https://extremecouponingmom.ca
Cut into small ghost shapes using a cookie cutter or freehand with a knife.
©Aimée Geroux | https://extremecouponingmom.ca
Use black food colouring or an edible marker to add eyes and mouths to the ghosts.
©Aimée Geroux | https://extremecouponingmom.ca
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 colouring.
©Aimée Geroux | https://extremecouponingmom.ca
Once the mini cheesecakes are fully chilled, remove them from the liners.
©Aimée Geroux | https://extremecouponingmom.ca
Frost the tops with the orange frosting.
©Aimée Geroux | https://extremecouponingmom.ca
Sprinkle the white sprinkles over the frosted cheesecakes and place a sugar paste ghost on top.
©Aimée Geroux | https://extremecouponingmom.ca
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
©Aimée Geroux | https://extremecouponingmom.ca
These are the perfect desserts for your Halloween party.
©Aimée Geroux | https://extremecouponingmom.ca
Enjoy your spooky Halloween Candy Corn Mini Cheesecakes!
Halloween Candy Corn Mini Cheesecakes
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
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 colouring
Orange Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food colouring
Decorations:
- White sprinkles
- White sugar paste or fondant
- Black fondant or food colouring or edible marker
Instructions
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.
Cheesecake Filling:
- In a large bowl with an electric mixer, or using your stand mixer, beat the softened cream cheese and granulated sugar until smooth and 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 colouring, one with orange food colouring, and leave the remaining bowl plain.
- Spoon a layer of yellow cheesecake batter into each cupcake liner. Repeat with 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. Once chilled you can move on to the final steps below.
Sugar Paste Ghosts:
- Roll out the white sugar paste or fondant.
- Cut into small ghost shapes using a cookie cutter or freehand with a knife.
- Use black food colouring or an edible marker to add eyes and mouths to the ghosts.
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 colouring.
Decorating:
- Once the mini cheesecakes are fully chilled, remove them from the liners.
- Frost the tops with the orange frosting.
- Sprinkle the white sprinkles over the frosted cheesecakes and place a sugar paste ghost on top.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
©Aimée Geroux | https://extremecouponingmom.ca
More Amazing Halloween Tricks & Treats
Have the BEST Halloween with these great recipes, DIYs, printables & more!
©Aimée Geroux | https://extremecouponingmom.ca
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