These festive, adorable Halloween mini cheesecakes are the perfect autumn dessert. They’re individually portioned, orange cheesecakes made with graham cracker crusts, drizzled in semi-sweet chocolate, and topped with candy corn and sprinkles. You’re going to love baking these mini cheesecakes all autumn long. Even better, they’re easy to make and don’t take much time or effort.
I’m so excited to share this dessert with you! These Halloween mini cheesecakes are a spin on my quick ‘n easy mini cheesecakes from 4th of July. I know Halloween is still a long way away, but I wanted to go ahead and get this recipe up. I didn’t share my other mini cheesecakes until a week before the 4th of July, which wasn’t enough time for some of my readers. I wanted you to have plenty of time to make these Halloween mini cheesecakes this fall.
Even though I call these Halloween mini cheesecakes, you can make them anytime in autumn. Their orange and chocolate-y brown colors are perfect all season, not just on Halloween. So, if you’re craving cheesecake right now, go ahead and make them! You’ll be in good company. I have several batches in my fridge right now.
Do you love Halloween candy? I’m a sucker for candy corn. I bought a bag of it to decorate the mini cheesecakes with…and ended up eating half the bag! I’m amazed by people who have the self-control to keep Halloween candy for weeks before the holiday. If I bought a big bag of candy now, by the time Halloween rolled around it’d all be gone! Can you keep Halloween candy at your house or is it too tempting?
Before I talk about all the fun ways to decorate these Halloween mini cheesecakes, let me first say the most amazing thing about these cheesecakes: they’re so easy to make! All you need is a standard muffin pan, a handful of ingredients, and 30 minutes. The crusts are simple and contain graham cracker crumbs, sugar, and butter. And, the cheesecake tops are very simple as well.
Some people get frustrated when baking cheesecake because the top tends to crack. While there are techniques to prevent this from happening, I personally don’t think it’s worth worrying about. I always top cheesecakes with drizzles, garnishes, and icing so cracks hardly show. When you make these Halloween mini cheesecakes, don’t stress if the tops crack. Between the chocolate drizzle and toppings, no one’s going to notice.
Speaking of chocolate drizzle, oh my gosh, I’m obsessed with the chocolate drizzle on these cheesecakes. It’s simple, delicious, and so much fun! After your cheesecakes fully cool, you’ll transfer them to a piece of parchment paper. Then, you’ll make the drizzle by melting semi-sweet chocolate chips and stirring in a little vegetable shortening (which prevents lumping). Using a knife or spoon you get to splatter chocolate all over your cheesecakes. It’s a blast! You get to make a big mess and embrace your inner artist. There’s no way to mess it up and it’s a lot of fun to do.
I simply love how the chocolate drizzle looks on top of the orange cheesecakes. It’s stunning. If you don’t want to add sprinkles or candy, I totally understand. I really liked how mine looked plain and saved some without any extra touches.
For the ones I did decorate, I used black, white, and orange sprinkles as well as candy corn. I used candy corn because (as I said earlier) I love it, but you get to decorate your Halloween mini cheesecakes however you like. You can garnish them with your favorite Halloween candy and sprinkles.
I’ve been thinking so much about Halloween treats, but I haven’t thought at all about what to dress up as this year. I’ve always wanted to dress up as Ariel (the little mermaid) with my boyfriend as Prince Eric, but we’ve still haven’t done it. Maybe we will this year! I guess I’ve never figured out how to pull off an Aerial costume. If I dress up as her on land with legs, will people be able to tell I’m her? Do I have to wear a shell bra and mermaid tail in order for people to get it? If so, there’s no way that’s happening! I’m not fit enough (thanks candy corn!). My boyfriend and I already own Fred and Wilma Flintstone costumes so if we can’t figure out what to dress up as, we can always throw those on. They’re always a big hit (I have red hair and my boyfriend is naturally caveman like).
Do you dress up for Halloween? What do you plan on being this year? Okay, let’s get in the spirit of fall by making Halloween mini cheesecakes!
- 1 and ½ cups graham cracker crumbs
- 1 cup and ¼ cup white sugar, divided
- ¼ cup (1/2 stick) unsalted butter, melted
- 2 – 8 oz. packages cream cheese, softened
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
- orange food coloring
- ½ cup semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
- Halloween sprinkles and candy corn (optional)
- Preheat oven to 350°F. Place baking liners in a muffin pan.
- In a medium bowl combine graham cracker crumbs, ¼ cup sugar, and butter. Spoon crumb mixture into each muffin liner. Using the back side of a spoon press down firmly, creating a crust at the bottom of each liner.
- In a standing mixer or using a handheld mixer, beat cream cheese on medium-high until light and fluffy. Add 1 cup sugar, flour, and vanilla. Beat well. Add eggs one at a time, beating well. Add a few drops of orange food coloring and stir on low. Keep adding food coloring until batter is a vibrant orange color. Spoon into muffin liners on top of each graham cracker crust.
- Bake in preheated oven for 15 to 20 minutes, or until cream cheese is set. Let cool in pan for 20 minutes before removing. Transfer cheesecakes onto parchment paper.
- Once cheesecakes are fully cooled, melt semi-sweet chocolate chips in the microwave or on stove top, stirring occasionally. Once melted, stir in vegetable shortening. Using a spoon or knife, splatter chocolate sauce onto each of the cheesecakes. Top with sprinkles and candy corn (optional). Store in refrigerator.
Want even more cheesecake in your life? Check out these quick ‘n easy mini cheesecakes topped with fresh blueberries and strawberries.