Description

These festive mini cheesecakes feature bright layers of yellow, orange, and creamy white, inspired by classic candy corn. With a buttery graham cracker crust and smooth cheesecake filling, they’re the perfect easy Halloween party treat for kids and adults alike.

Ingredients

Scale

1 cup graham cracker crumbs (about 8 full sheets, crushed)
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs, room temperature
1/3 cup sour cream
1 teaspoon vanilla extract
Pinch of salt
Yellow gel food coloring
Orange gel food coloring
Whipped cream (optional, for topping)
Candy corn pieces (optional, for garnish)
Sprinkles or colored sugar (optional, for garnish)

Instructions

Line a 12-cup muffin tin with paper cupcake liners. Preheat oven to 325°F (160°C).
In a small bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until the texture resembles wet sand.
Spoon about 1 tablespoon of crust mixture into each liner and press down firmly. Bake crusts for 5 minutes, then set aside to cool.
In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined. Scrape down sides as needed.
Mix in eggs, one at a time, beating on low just until incorporated. Stir in sour cream, vanilla, and salt until smooth.
Divide filling evenly into three bowls. Leave one bowl plain (white layer), add yellow food coloring to one bowl, and orange food coloring to the other. Mix well.
Spoon a heaping tablespoon of yellow filling into each crust and smooth gently. Add the orange layer next, then finish with the plain white layer. Tap the pan gently to settle layers and release bubbles.
Bake at 325°F for 18-22 minutes, until centers are just set and slightly wobbly.
Let cool in pan for 15 minutes, then transfer to the fridge for at least 2 hours (overnight is best).
Once chilled, top each mini cheesecake with whipped cream, a candy corn piece, and sprinkles if desired. Peel off liners and serve cold.

Notes

For best results, use gel food coloring for vibrant layers. Room temperature ingredients blend more smoothly. Cheesecakes are best served chilled and can be made gluten-free or dairy-free with simple swaps. For clean layers, use a piping bag or zip-top bag to pipe each color. Freeze for 30 minutes to speed up chilling if needed.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 220
Sugar: 14
Sodium: 140
Fat: 14
Saturated Fat: 8
Carbohydrates: 18
Fiber: 0.5
Protein: 4

Keywords: Halloween, mini cheesecakes, candy corn, party treats, easy dessert, kid-friendly, festive, autumn, creamy, colorful