A festive, easy-to-make dessert perfect for fall and Halloween celebrations.
Ingredients:
For the Crust:
Crushed Graham Crackers: 1 3/4 cups
Granulated Sugar: 1/4 cup
Melted Butter: 1/2 cup (1 stick)
For the Filling:
Cream Cheese, softened: 1 package (8 oz)
Granulated Sugar: 1/3 cup
Sour Cream: 1 cup
Vanilla Extract: 2 tsp
Frozen Whipped Topping, thawed: 12 oz
Yellow Food Coloring: as needed
Orange Food Coloring: as needed
Candy Corn: for garnish
Directions:
Prepare the Crust: Pulse graham crackers and sugar in a food processor until fine crumbs form. Mix in melted butter. Press into a springform pan and refrigerate for at least 30 minutes.
Make the Filling: In a stand mixer, beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix until combined. Fold in 8 oz of whipped topping.
Color the Filling: Divide the filling into two bowls. Add yellow food coloring to one and orange to the other, adjusting to the desired intensity.
Layer the Cheesecake: Pour the yellow filling over the crust, smooth out. Top with orange filling and smooth evenly.
Chill: Refrigerate the cheesecake for at least 2 hours.
Decorate and Serve: Top with remaining whipped topping and sprinkle with candy corn before serving.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: About 2 hours 40 minutes (includes chilling)
Yield: 1 9-inch cheesecake
Tips:
Ensure all ingredients, especially the cream cheese, are at room temperature to avoid lumps.
Chill the cheesecake thoroughly before serving to set the filling.
Customize the color layers to suit any occasion or preference.
Key Takeaway: This No Bake Candy Corn Cheesecake is a standout dessert for any fall event, offering a delightful blend of seasonal charm and delicious flavors without the need for baking. Perfect for Halloween parties or family dinners, its cheerful colors and creamy texture are sure to impress and satisfy. Enjoy crafting this simple yet delightful treat!
