Equipment
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar for crust
- ¼ cup unsalted butter melted
- 16 ounces cream cheese softened
- ½ cup granulated sugar for filling
- 1 teaspoon vanilla extract
- 1 cup heavy cream chilled
- Orange and yellow food coloring
- ½ cup unsalted butter softened (for frosting)
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream for frosting
- 1 teaspoon vanilla extract for frosting
- Orange food coloring for frosting
- White sprinkles
- White ondant
- Blackedible marker
Instructions
- Line muffin tin with liners.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly coated.
- Press crust mixture into liners and chill in the refrigerator.
- Beat cream cheese until smooth, then add sugar and vanilla.
- Whip heavy cream to stiff peaks separately.
- Fold whipped cream into cream cheese mixture.
- Divide filling into three bowls and tint yellow, orange, and leave one plain.
- Layer filling colors in liners to mimic candy corn.
- Chill for 4-6 hours or overnight.
- For the frosting, beat butter until light and fluffy. Then gradually add powdered sugar, then heavy cream and vanilla. Color with a few drops of orange food coloring.
- Use a piping bag or a ziplock bag with the corner clipped off to frost the cheesecake with a swirl of the orange frosting.
- Remove mini cheesecakes from liners and frost tops with orange frosting.
- Roll out the fondant and cut out ghost shapes. Use the black edible marker to draw faces on the ghosts.
- Add white sprinkles and ghost decorations to the tops of the cheesecakes. Serve and enjoy!
Notes
Storage: Store covered in refrigerator for up to 3 days.
