Thank you Sara Lee Desserts for sponsoring these semi-homemade Halloween desserts! Click here for more deliciously easy recipe ideas. #UniquelyYours

Semi-homemade mini candy corn cheesecakes for a Halloween party

Hey! Didja know I’m average. Average height. Average weight. Below average homemaking skills. Above average hair. Above Average Clash of Clans addiction.

Wait, what?

I’m average. You’re average.

I’m sure we are a lot alike. You probably play Clash of Clans, too.

Don’t play, I know you’ve turned off the sound so you can hide in the closet and farm in peace. I get it.

Now that we are all buddy buddy, let’s talk about how to create fancy looking Halloween desserts that will make our friends and family think we have our poop in a group.


  • Using a round cookie cutter, cut out tiny cheesecakes. (I thought it was best to push out the cheesecake from the bottom. The crust is more forgiving when it comes to fingerprints.)
  • Top with candy corn and store this Halloween dessert in the refrigerator.

Note: Be sure to leave the cheesecake, I used Sara Lee Original Cream Classic Cheesecake, in the freezer until you are absolutely ready to crank out some mini cheesecakes. Cutting out the cheesecakes is way easier when the cheesecake is firm. 

Up next, I whipped up some fall themed petite fours. Or mini cakes if you are four. Michael didn’t understand why I would call cake petite fours and I didn’t want to debate semantics.

Warning: They are DELICIOUS! The crunchy outside complements the soft core beautifully.


  • Begin by slicing the pound cake, I used Sara Lee All-Butter Pound Cake—Family Size, as wide as the cookie cutter.
  • Then, use the cookie cutters to cut out tiny leaves.

Note: Save the scraps! I have another Halloween dessert idea that utilizes all of the leftover pieces of pound cake. We do not waste sugary goodness!

  • Follow the instructions for melting the chocolate and add 1 Tbsp vegetable oil for every cup of chocolate chips/wafers/melts. The vegetable oil thins out the chocolate so it’s easier to work with.
  • Using the dipping scoop, tap the excess chocolate from the leaf.
  • Optional: Top with color coordinated sprinkles. (Note: Some might call me crazy but I use the sprinkles to distract from the minor imperfections caused by not being a professional baker, in a professional kitchen. It’s all an optical illusion that no one, but me, cares about. I know this. You know this. We’re all caught up now.)

Grab your scraps!

All you need for the candy corn trifle is a bag of frozen pineapple, a bag of frozen oranges, scraps of pound cake, and a package of whipped topping. All of which can be found in your freezer because you saw them at Walmart and thought, “Hey, keeping something like this in my freezer sure seems like a great idea. Take that, holidays!”

Surely I’m not alone in my thought process.

In case you zoned out until this point, I just showed you how to make three Fall and/or Halloween desserts from a Sara Lee Original Cream Classic Cheesecake and a Sara Lee All-Butter Pound Cake—Family Size. And three desserts counts as a party. Anymore than three and you will end up with leftovers that will somehow disappear while your husband is at work.

Not to point fingers or anything…

How would you customize your Sara Lee frozen dessert?

For more tips and tricks on how to dress up your Sara Lee products, visit Sara Lee Desserts on Facebook and Pinterest.


This is a sponsored conversation written by me on behalf of Sara Lee. The opinions and text are all mine.

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