Easy No Bake Candy Corn Cheesecake

This post may contain affiliate links and ads. Read our disclosure policy here.

What’s better than a tasty seasonal treat that looks as awesome as it tastes?  One that requires no baking!  Try our easy no bake candy corn cheesecake for your next fall or Halloween themed dessert!

Candy Corn Cheesecake Profile SQUARE

I am SO excited to share this new treat with you!!  This recipe combines several of my favorite things – seasonally themed treats, NO BAKING required, and a dessert that will perk up any party table!  This easy no bake candy corn cheesecake is sure to be a hit at your next event.  What’s more iconic than candy corn for Halloween? If you like this fall/Halloween version, think outside of the box and give this recipe a try with different colors and candies for other holidays and themes.

These no bake candy corn cheesecakes are already portioned at one cheesecake per person.  However, they could easily be stacked into a small mason jar or cut into up into shot glass sized dessert dishes. You can also use a muffin tin with more than 6 cups to make smaller cheesecakes.  That’s up to you!

No matter how you decide to serve these, they are guaranteed to delight the crowd!

How to Make No Bake Candy Corn Cheesecake

1. Line the bottom of a deep muffin tin with parchment paper, leaving excess paper on each side (going up the tin).

2. Combine the graham cracker crumbs and sugar in a medium mixing bowl.  Blend well.

3. Stir in the melted butter and stir until the crumbs are coated.

4. Press 2 TBSP of crumb mixture into the bottom of each muffin cup, on top of the parchment paper.  Crumb mixture should be pressed evenly in each cup.

5. Place tin in the freezer.

6. In a large mixing bowl (stand mixer, preferably), mix the softened cream cheese with the whisk attachment until the consistency is smooth. Scrape the sides of the mixing bowl and blend again with the whisk attachment.

7. Add heavy cream and blend together until you get a smooth, creamy consistency.

8. Add the sugar and vanilla and blend again. Scrape sides of the bowl as necessary.

9. Add the powdered sugar in small increments, blending after each addition.

10. Divide the mixture into three even portions, each in a separate bowl.  Place one bowl in the refrigerator.

11. In the 2nd bowl, add the yellow food coloring gel until you get the color you desire.  (It helps to hold a piece of candy corn up to the mixture to see how close the colors match!)

12. Remove the muffin tin from the freezer and add an even amount of yellow cream cheese mixture to each muffin cup.  Sprinkle some candy corn in each cup if you like. Place the muffin tin back in the freezer.

yellow layer melting chocolate

13. Add the orange food coloring gel to the 3rd bowl until you reach the desired color. Place this bowl in the refrigerator.

orange layer melting candy

14. After approximately 1 hour, check the muffin tin in the freezer to see if the cheesecake mixture has set.  If it has, add a layer of the orange mixture to each muffin tin and return the tin to the freezer.  (If not, leave it in the freezer and check it every 30 minutes until it has frozen.)

Layering cheesecake chocolate

15. When the orange color has set, add the white cheesecake mixture to the top of each muffin cup.

16. Place tin back in the freezer for at least 6 hours (overnight is best).

Time to Serve the Cheesecakes!

1. Use a frosting spatula to loosen the strip of parchment paper from the muffin tin. Repeat until all cheesecakes are loosened.

2. Place a baking sheet on top of the muffin tin and turn the tin upside down to release the cheesecakes onto the tin.

3. Remove the cheesecakes to plates and top with whipped cream and a sprinkle of candy corns.

Enjoy!

candy corn treat overhead white plate

easy no bake candy corn cheese cake

Easy No Bake Candy Corn Cheesecake

What’s better that a tasty seasonal treat that looks as awesome as it tastes? One that requires no baking! Try our easy no bake candy corn cheesecake for your next fall or Halloween themed dessert!
Prep Time1 hr
Course: Dessert
Cuisine: American
Keyword: dessert, halloween, treat
Servings: 6

Ingredients

Graham Cracker Crust:

  • 2 C Graham Cracker Crust:
  • 1/2 C butter melted
  • 2 tbsp sugar

Cheesecake Filling:

  • 32 oz cream cheese softened
  • 1/2 c heavy cream
  • 2 c powdered sugar
  • 2 tbsp granulated sugar
  • 2 tbsp vanilla
  • yellow food coloring gel
  • orange food coloring gel
  • 1 bag candy corn

Instructions

  • Line the bottom of a deep muffin tin with parchment paper, leaving excess paper on each side (going up the tin).
  • Combine the graham cracker crumbs and sugar in a medium mixing bowl. Blend well.
  • Stir in the melted butter and stir until the crumbs are coated.
  • Press 2 TBSP of crumb mixture into the bottom of each muffin cup, on top of the parchment paper. Crumb mixture should be pressed evenly in each cup.
  • Place tin in the freezer.
  • In a large mixing bowl (stand mixer, preferably), mix the softened cream cheese with the whisk attachment until the consistency is smooth. Scrape the sides of the mixing bowl and blend again with the whisk attachment.
  • Add heavy cream and blend together until you get a smooth, creamy consistency.
  • Add the sugar and vanilla and blend again. Scrape sides of the bowl as necessary.
  • Add the powdered sugar in small increments, blending after each addition.
  • Divide the mixture into three even portions, each in a separate bowl. Place one bowl in the refrigerator.
  • In the 2nd bowl, add the yellow food coloring gel until you get the color you desire. (It helps to hold a piece of candy corn up to the mixture to see how close the colors match!)
  • Remove the muffin tin from the freezer and add an even amount of yellow cream cheese mixture to each muffin cup. Sprinkle some candy corn in each cup if you like. Place the muffin tin back in the freezer.
    yellow layer
  • Add the orange food coloring gel to the 3rd bowl until you reach the desired color. Place this bowl in the refrigerator.
    orange layer
  • After approximately 1 hour, check the muffin tin in the freezer to see if the cheesecake mixture has set. If it has, add a layer of the orange mixture to each muffin tin and return the tin to the freezer. (If not, leave it in the freezer and check it every 30 minutes until it has frozen.)
    Layering cheesecake
  • When the orange color has set, add the white cheesecake mixture to the top of each muffin cup.
  • Place tin back in the freezer for at least 6 hours (overnight is best).

Time to Serve the Cheesecakes!

  • Use a frosting spatula to loosen the strip of parchment paper from the muffin tin. Repeat until all cheesecakes are loosened.
  • Place a baking sheet on top of the muffin tin and turn the tin upside down to release the cheesecakes onto the tin.
  • Remove the cheesecakes to plates and top with whipped cream and a sprinkle of candy corns.


PIN Easy No Bake Candy Corn Cheesecake Recipe to PINTEREST!

No Bake Candy Corn Cheesecake

More posts you might enjoy…

Halloween Snack Ideas Halloween Countdown Creepy Crunch Halloween Snack Mix

Marshmallow Mummies Bugs and Kisses Easy Halloween Treat Witch Hat Cookie Snack

Candy Corn Cheesecakes 3

Candy Corn Cheesecakes 2

Candy Corn Cheesecakes 1

Leave a Reply

Your email address will not be published. Required fields are marked *

Recent Content