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
Scale
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