Mini Halloween Ghost Cheesecakes
These festive mini cheesecakes are layered in yellow, orange, and white to look like candy corn. Topped with frosting, sprinkles, and fondant ghosts, they’re a creamy Halloween dessert perfect for parties.
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Ingredients
- 1 cup graham cracker crumbs
- 2 Tbsp white sugar
- 1/4 cup unsalted butter melted
Filling:
- 16 ounces cream cheese softened
- 1/2 cup white sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- Orange and yellow food coloring
Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2-3 Tbsp heavy cream
- 1 tsp vanilla extract
- Orange food coloring gel or liquid
Decorations:
- White Jimmy sprinkles
- White sugar paste or fondant
- Black fondant food coloring, or edible marker
Instructions
- Preheat oven to 325°F. Line muffin tin with cupcake liners.
- Mix crust ingredients and press into liners. Bake 5 minutes. Cool slightly.
- Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Mix until creamy.
- Divide batter into three bowls — tint one yellow, one orange, and leave one plain. Layer yellow, orange, then plain into each cup.
- Bake 18–20 minutes, until set. Cool 30 minutes, then chill 4 hours or overnight.
- Beat butter for frosting, add powdered sugar, cream, and vanilla. Tint with orange food coloring.
- Frost chilled cheesecakes, add white sprinkles, and top with fondant ghosts.
- Serve chilled.
Notes
- Chill overnight for best results.
- Use Oreos or gingersnaps instead of graham crackers for the crust.
- Store in fridge up to 3 days or freeze undecorated up to 1 month.
- Swap frosting for whipped cream if preferred.
- Make ghosts with fondant or top with Halloween candy.
Servings: 12