Mini Ghost Candy Corn Cheesecakes are the perfect Halloween treat! These adorable little cheesecakes feature layers of candy corn-inspired colors and are topped with cute, spooky ghost decorations. They’re creamy, delicious, and sure to be the highlight of any Halloween party. The mini size makes them ideal for individual servings, and the candy corn theme adds a fun, festive flair. Whether you’re hosting a gathering or just want to bring some seasonal fun to your dessert table, these mini cheesecakes are a showstopper that everyone will love.
The first time I made these, I was looking for a dessert that would be as fun to look at as it is to eat. I wanted something that captured the spirit of Halloween but still tasted incredible—and thus, the idea of mini ghost candy corn cheesecakes was born! The layers of orange, yellow, and white mimic the colors of candy corn, and the ghost toppers give them that cute, spooky edge. They’ve since become a Halloween tradition, and I’m excited to share the recipe with you!
Why You’ll Love This Recipe:
- Fun and festive: The bright layers and ghost decorations make these cheesecakes a perfect Halloween treat.
- Deliciously creamy: The cheesecake filling is rich, smooth, and perfectly balanced with a buttery graham cracker crust.
- Mini-sized: Perfect for individual servings, these mini cheesecakes are as adorable as they are delicious.
- Easy to customize: You can switch up the colors or decorations to fit any occasion, not just Halloween.
Preparation Time and Servings:
Total Time: 4 hours (includes cooling and chilling time)
Servings: 12 mini cheesecakes
Calories per serving: 320
Protein: 5g
Carbs: 34g
Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Food coloring (yellow and orange)
For the ghost decoration:
- 1/2 cup whipped cream (store-bought or homemade)
- Candy eyes (available at most grocery or craft stores)
- 12 small chocolate chips or black gel icing (for the ghost mouths)
Crust: The graham cracker crust adds a crunchy, buttery base to the creamy cheesecake. It’s simple to make and adds the perfect texture to contrast the smooth filling.
Cheesecake Filling: The cream cheese, eggs, and sour cream create a luscious, creamy filling with just the right amount of tang. The food coloring adds the candy corn-inspired layers.
Ghost Decoration: These mini cheesecakes wouldn’t be complete without their cute little ghost toppers. Whipped cream makes the perfect “ghost,” and candy eyes and chocolate chips add a fun finishing touch.
Step-by-Step Instructions:
1. Prepare the crust:
- Preheat the oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Make the crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
- Press the crust: Divide the crumb mixture evenly among the muffin cups, pressing firmly into the bottom to form an even layer. A small spoon or the back of a measuring cup works great for this. Bake the crust for 5-6 minutes, then remove from the oven and let it cool while you prepare the filling.
2. Make the cheesecake filling:
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the sugar and vanilla: Add the granulated sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs and sour cream: Beat in the eggs one at a time, followed by the sour cream. Make sure the mixture is smooth and well combined, but avoid overmixing to prevent too much air from getting into the batter.
- Divide the batter: Separate the cheesecake batter evenly into three bowls. Leave one bowl as is for the white layer. Add a few drops of yellow food coloring to the second bowl, and orange food coloring to the third. Stir each bowl until the colors are evenly mixed.
3. Assemble the cheesecakes:
- Layer the colors: Spoon about 1 tablespoon of the yellow cheesecake batter into each muffin cup, spreading it evenly over the graham cracker crust. Next, add about 1 tablespoon of the orange batter on top of the yellow layer, followed by the white batter on top of the orange.
- Smooth the tops: Use the back of a spoon or a small offset spatula to smooth the top of each cheesecake.
- Bake the cheesecakes: Bake the mini cheesecakes in the preheated oven for 18-22 minutes, or until the centers are just set and slightly jiggly. Remove from the oven and let the cheesecakes cool to room temperature in the pan. Once cooled, transfer the cheesecakes to the fridge to chill for at least 2 hours (or overnight).
4. Decorate the ghost toppers:
- Make the whipped cream ghosts: Once the cheesecakes are fully chilled, it’s time to add the ghost decorations. Using a piping bag fitted with a large round tip (or a plastic bag with the corner snipped off), pipe a swirl of whipped cream onto each cheesecake to form the ghost body.
- Add the eyes and mouth: Place two candy eyes onto each ghost and add a small chocolate chip or a dot of black gel icing for the mouth.
How to Serve:
- Serve these Mini Ghost Candy Corn Cheesecakes chilled for the best flavor and texture.
- They’re perfect for a Halloween party or a festive after-dinner treat. You can even arrange them on a platter with other spooky-themed snacks for a fun display.
Additional Tips:
- Don’t overbake: Keep an eye on the cheesecakes while baking. They should still have a slight jiggle in the center when you remove them from the oven. They’ll continue to set as they cool.
- Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This ensures a smooth, lump-free filling.
- Use gel food coloring: Gel food coloring works best here because it provides vibrant colors without thinning out the cheesecake batter.
Recipe Variations:
- Different colors: While the candy corn colors are perfect for Halloween, you can easily switch up the colors for different occasions. Think red, white, and blue for the 4th of July, or pastel colors for Easter!
- Chocolate Crust: Swap the graham cracker crumbs for chocolate cookie crumbs to create a chocolate crust for a deeper, richer flavor.
- Spooky Toppings: Instead of whipped cream ghosts, you could top these cheesecakes with mini Halloween-themed candies, sprinkles, or edible glitter for a different look.
Serving Suggestions:
- Side dishes: Pair these cheesecakes with other Halloween treats like pumpkin cookies, spider web brownies, or witch hat cupcakes for a full Halloween dessert spread.
- Drinks: Serve with a glass of cold milk or a fun pumpkin spice latte for a cozy seasonal treat.
Freezing and Storage:
- Storage: Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: These mini cheesecakes freeze beautifully. Once fully cooled, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw them in the fridge overnight before serving.
- Reheating: Cheesecakes should be served chilled, so there’s no need to reheat them. Just take them out of the fridge or freezer a bit before serving to soften slightly.
Special Equipment:
- Muffin tin: A standard 12-cup muffin tin is perfect for this recipe.
- Electric mixer: This makes it easier to achieve a smooth cheesecake filling, but you can also mix the batter by hand if needed.
FAQ:
- Can I make these cheesecakes ahead of time? Yes! These cheesecakes are perfect for making ahead of time. You can make them up to 2 days in advance and store them in the fridge until ready to serve.
- What if I don’t have a piping bag? No worries! You can use a plastic zip-top bag with the corner snipped off to pipe the whipped cream ghosts.
- Can I use low-fat cream cheese? Full-fat cream cheese will give you the creamiest texture, but you can use low-fat cream cheese if you prefer. The texture may be slightly less rich.
- Can I skip the food coloring? Absolutely! If you’d rather not use food coloring, you can leave the batter plain, and your cheesecakes will still taste delicious.
- What can I use instead of candy eyes? If you can’t find candy eyes, you can use mini chocolate chips or dots of black gel icing to make the eyes for the ghosts.
Conclusion:
These Mini Ghost Candy Corn Cheesecakes are the perfect combination of festive fun and deliciousness. The creamy, rich cheesecake filling pairs perfectly with
the buttery graham cracker crust, and the candy corn-inspired layers make them a Halloween hit. Plus, the adorable whipped cream ghosts on top add a playful, spooky touch that will make everyone smile. Whether you’re making them for a party or just to get into the Halloween spirit, these mini cheesecakes are sure to impress. I can’t wait to see how yours turn out—don’t forget to share your photos and tag me on social media!
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Mini Ghost Candy Corn Cheesecakes
- Total Time: 2 hours 40 minutes
Description
There’s something about tiny desserts that just makes them irresistible, and these Mini Ghost Candy Corn Cheesecakes are no exception! I made a batch for my family last weekend, and they were an instant hit. My little niece loved the candy corn look, but it was the cute ghost toppers that made her giggle! It’s one of those recipes that feels a bit like crafting, with easy steps that even kids can help with. Plus, the cheesecakes are the perfect balance of creamy sweetness with that nostalgic fall candy vibe. If you’re looking for a treat that’s fun to make and delicious to eat, these mini cheesecakes are it!
Ingredients
Here’s what you’ll need to create these festive mini cheesecakes:
- Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp melted butter
- Cheesecake Filling:
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Yellow and orange food coloring
- Toppings:
- Whipped cream (for ghost shapes)
- Candy corn
- Mini chocolate chips (for ghost eyes)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
- Spoon about 1 tablespoon of the crumb mixture into each liner and press down firmly to create the base. Bake for 5 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
- Divide the filling into three bowls. Leave one bowl white, add yellow food coloring to the second, and orange food coloring to the third.
- Layer the cheesecake filling: Add the yellow layer first, then the orange, and finally the white. You want about a tablespoon of each color in each liner.
- Bake the cheesecakes for 18–20 minutes or until set. Let them cool in the pan, then refrigerate for at least 2 hours.
- Decorate:
- Once the cheesecakes have set, top each with a swirl of whipped cream to make your “ghost” shape.
- Add two mini chocolate chips as eyes and a candy corn to the side for decoration.
- Serve chilled and enjoy!
- Prep Time: 20 minutes
Nutrition
- Serving Size: 12
- Calories: 220
