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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


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


  • 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.