Description
This festive, no-bake candy corn cheesecake is a perfect treat for Halloween or any fall celebration. With its vibrant layers of yellow, orange, and white, this cheesecake is as eye-catching as it is delicious. Topped with candy corn, it’s a sweet and creamy dessert everyone will love!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 cups whipped cream
- Yellow and orange food coloring
- Candy corn for garnish
Instructions
- Prepare Crust: In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Make Filling: In another bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Gently fold in the whipped cream until well combined.
- Divide and Color: Divide the mixture into 3 separate bowls. Tint one with yellow food coloring, one with orange, and leave the third white.
- Layer the Cheesecake: Start by layering the yellow mixture onto the graham cracker crust, followed by the orange layer, and finish with the white mixture.
- Chill: Refrigerate the cheesecake for at least 4 hours, or until it is completely set.
- Garnish: Once set, garnish with candy corn on top before serving.
Notes
- Make sure the cheesecake has enough time to chill for it to firm up.
- Feel free to adjust the amount of food coloring for the desired intensity of color.
- If you prefer a smoother texture, you can use a hand mixer to blend the whipped cream into the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes