Candy Corn Mini Cheesecakes

Get into the Halloween spirit with these delightful Candy Corn Mini Cheesecakes! Layered with vibrant colors resembling the iconic candy corn and topped with spooky sugar paste ghosts, these mini treats are perfect for parties and will surely impress both kids and adults.

Chef’s Tips

• Prevent Cracks: Make sure not to overmix the batter after adding the eggs to avoid air bubbles that can cause cracks.
• Room Temperature Ingredients: Use room temperature ingredients for a smoother batter and better texture.
• Chilling is Key: Don’t skip the chilling step; it helps the cheesecakes set properly and enhances the flavor.
• Decorating Fun: Get creative with decorations—use candy eyes, mini pumpkins, or edible glitter for extra flair.

Ingredients

For the Crust

• 1 cup graham cracker crumbs: Provides a classic buttery base; you can substitute with digestive biscuits or Oreo crumbs for a different flavor.
• 2 tablespoons granulated sugar: Adds sweetness to the crust.
• 1/4 cup unsalted butter, melted: Binds the crumbs together; unsalted butter allows you to control the salt content.

For the Cheesecake Filling

• 16 ounces cream cheese, softened: The star of the cheesecake; use full-fat for the creamiest texture. Light cream cheese can be used for a lighter option.
• 1/2 cup granulated sugar: Sweetens the filling.
• 2 medium eggs: Helps set the cheesecake.
• 1 teaspoon vanilla extract: Adds a depth of flavor; pure vanilla extract is best.
• 1/2 cup sour cream: Adds tanginess and creaminess; Greek yogurt can be a substitute.
• Orange and yellow food coloring: Gel food coloring provides vibrant hues without altering the consistency.

For the Orange Frosting

• 1/2 cup unsalted butter, softened: Forms the base of the frosting; can substitute with dairy-free butter if needed.
• 2 cups powdered sugar: Sweetens and thickens the frosting.
• 2-3 tablespoons heavy cream: Adjusts the frosting’s consistency; milk or almond milk can be used as alternatives.
• 1 teaspoon vanilla extract: Enhances the flavor.
• Orange food coloring: For that festive hue.

For the Decorations

• White sprinkles: Adds texture and resembles candy corn’s white tip.
• White sugar paste or fondant: Used to create adorable ghost toppers; marshmallow fondant works too.
• Black fondant or food coloring or edible marker: For drawing faces on the ghosts.

Ingredient Notes and Substitutions

• Crust Alternatives: Swap graham crackers with ginger snaps or chocolate wafers for a flavor twist.
• Cream Cheese Tips: Ensure it’s fully softened to prevent lumps in your batter.
• Food Coloring Options: Natural food colorings can be used if you prefer to avoid artificial dyes.
• Dietary Adjustments: Use gluten-free cookies for the crust and dairy-free cream cheese and butter substitutes for dietary needs.

Instructions

For the Crust

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the Crust Mixture: In a medium bowl, combine 1 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 cup melted unsalted butter. Mix until the crumbs are evenly coated.
3. Form the Crusts: Divide the crumb mixture evenly among the 12 cupcake liners, pressing down firmly to create an even layer.
4. Bake: Bake the crusts for 5 minutes. Remove from the oven and set aside to cool slightly.

For the Cheesecake Filling

1. Beat the Cream Cheese: In a large bowl, beat 16 ounces softened cream cheese with an electric mixer until smooth.
2. Add Sugar: Add 1/2 cup granulated sugar and continue to beat until well combined.
3. Incorporate Eggs: Add 2 medium eggs, one at a time, beating well after each addition.
4. Add Flavorings: Mix in 1 teaspoon vanilla extract and 1/2 cup sour cream until the batter is smooth and creamy.
5. Divide and Color the Batter: Divide the cheesecake batter evenly into three bowls:
   • Bowl 1: Tint with yellow food coloring.
   • Bowl 2: Tint with orange food coloring.
   • Bowl 3: Leave plain.

6. Layer the Batter: Spoon a layer of yellow cheesecake batter into each cupcake liner, followed by a layer of orange, and finally a layer of the plain batter on top.
7. Bake: Bake for 18-20 minutes, or until the centers are set.
8. Cool and Chill: 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

1. Beat the Butter: In a large bowl, beat 1/2 cup softened unsalted butter until light and fluffy.
2. Add Powdered Sugar: Gradually add 2 cups powdered sugar, beating until smooth.
3. Adjust Consistency: Add 2-3 tablespoons heavy cream and 1 teaspoon vanilla extract. Beat until the frosting is light and fluffy. Adjust the cream amount for desired consistency.
4. Color the Frosting: Tint with orange food coloring to match the cheesecake layers.

Assemble the Cheesecakes

1. Frost the Cheesecakes: Once fully chilled, remove the mini cheesecakes from the liners and frost the tops with the orange frosting.
2. Add Sprinkles: Sprinkle white sprinkles over the frosted cheesecakes for added texture.

For the Sugar Paste Ghosts

1. Create Ghost Shapes: Roll out the white sugar paste or fondant and cut into small ghost shapes using a cookie cutter or by hand.
2. Add Faces: Use black fondant, food coloring, or an edible marker to draw eyes and mouths on the ghosts.
3. Decorate: Place a sugar paste ghost on top of each frosted cheesecake.

Serve

• Enjoy: Serve your spooky mini cheesecakes immediately or store them for later.

Storage and Serving

• Storage: Place any leftover cheesecakes in an airtight container and refrigerate for up to 3 days.
• Freezing: You can freeze the unfrosted cheesecakes for up to a month. Thaw overnight in the refrigerator before decorating.
• Serving: For the best taste, serve the cheesecakes chilled.

Frequently Asked Questions

Candy Corn Mini Cheesecakes

Sea Salt Savorings

Get into the Halloween spirit with these delightful Candy Corn Mini Cheesecakes! Layered with vibrant colors resembling the iconic candy corn and topped with spooky sugar paste ghosts, these mini treats are perfect for parties and will surely impress both kids and adults.

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Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 12 individual cheesecakes

Calories 411 kcal

Ingredients

  

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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 or 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!

Nutrition

Calories: 411kcalCarbohydrates: 38gProtein: 3gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 77mgSodium: 171mgPotassium: 82mgFiber: 0.2gSugar: 33gVitamin A: 959IUVitamin C: 0.1mgCalcium: 57mgIron: 0.4mg

Nutrition values are estimates, for exact values consult a nutritionist.

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