Best No-Bake Candy Corn Cheesecake
Smooth and creamy Best No-Bake Candy Corn Cheesecake recipe can be made two ways. Both delicious! Both easy to make!
Originally Published October 21, 2018 | Updated October 4, 2022
Best No-Bake Candy Corn Cheesecake Information
What Does A Best No-Bake Candy Corn Cheesecake Taste Like
You will love this cheesecake with or without extracts. If you just love cheese cake the way make my easy recipe below. If you want to get fancy and fruity, my recipe has an option for a coconut center, an orange center ring, and an outer orange ring. This is a creamy and delicious crowd pleaser either way you make it.
When To Serve A Best No-Bake Candy Corn Cheesecake
- Halloween Brunch
- Halloween
- Fall Brunch
- Halloween Movie Night
- Halloween Potluck
Best No-Bake Candy Corn Cheesecake
Serves 6
Read through before beginning.
Ingredients
Crust
- 3 cups graham crackers, crushed
- 3 tablespoons sugar
- 8 tablespoons unsalted butter, melted
Filling
- 2 – 24.3 ounce containers Philadelphia Ready to Eat Cheesecake Filling
- yellow food coloring
- orange food coloring
Optional Flavoring
- 1/4 teaspoon coconut extract
- 1/4 teaspoon lemon extract
- 1/4 teaspoon orange extract
Garnish
- whipped cream
- candy corn
TOOLS YOU’LL NEED
Instructions
Line a springform pan with parchment paper.
Crust
Add the crushed graham crackers, sugar, and melted butter to a mixing bowl and combine until completely mixed. Press firmly into the bottom of the springform pan.
Candy Corn Cheesecake Filling
Place the checkerboard form gently on top top of the graham cracker crust without pressing.
Without Added Flavoring
Empty both containers of the ready-to-eat cheesecake filling into a large mixing bowl. Using a spoon, fill the center ring with uncolored cheesecake filling. Dip a rubber spatula into warm water to level the filling.
Add a few drops of yellow food coloring into the cheesecake filling and stir gently until completely yellow. Spoon the yellow cheesecake filling into the outer ring of the mold and level.
Next, add a few drops of orange food coloring into the yellow cheesecake filling and gently stir until solid orange.
Spoon the orange cheesecake filling into the center ring of the mold and level.
Carefully remove the ring and refrigerate for 1 hour.
Remove the Candy Corn Cheesecake from the springform pan and slice to serve.
OPTIONAL Flavoring
COCONUT CENTER
Add one cup of ready-to-eat cheesecake filling and the 1/8 teaspoon of coconut extract into a small mixing bowl. Stir to combine. Using a spoon, fill the center ring with the coconut cheesecake filling. Dip a rubber spatula into warm water to level the filling.
ORANGE CENTER RING
Next, add 1 – 1/2 cups cheesecake filling, one +/- drop/s orange food coloring, and 1/8 teaspoon of orange extract into a second mixing bowl. Stir to combine. Spoon the orange cheesecake filling into the center ring of the mold and level with a spatula dipped in warm water.
LEMON OUTER RING
In a third mixing bowl, add the remaining cheesecake filling, one +/- drop/s of yellow food coloring, and 1/8 teaspoon of lemon extract into the cheesecake filling and stir gently until combined. Spoon the yellow cheesecake filling into the outer ring of the mold and level.
Top with whipped cream.
For the Candy Corn Lovers
- Spicy Halloween Candy Corn Chex Mix
- Candy Corn Infused Vodka Shots
- How To Make A Candy Corn Pom Pom Wreath
- Candy Corn Rice Crispy Treats
Best No-Bake Candy Corn Cheesecake
Ingredients
Crust
- 3 cups graham crackers crushed
- 3 tablespoons sugar
- 8 tablespoons unsalted butter melted
Filling
- 2 – 24.3 ounce containers Philadelphia Ready to Eat Cheesecake Filling
- yellow food coloring
- orange food coloring
- Optional Flavoring
- 1/4 teaspoon coconut extract
- 1/4 teaspoon lemon extract
- 1/4 teaspoon orange extract
Garnish
- whipped cream
- candy corn
Instructions
- Line a springform pan with parchment paper.
Crust
- Add the crushed graham crackers, sugar, and melted butter to a mixing bowl and combine until completely mixed. Press firmly into the bottom of the springform pan.
Candy Corn Cheesecake Filling
- Place the checkerboard form gently on top top of the graham cracker crust without pressing.
Without Added Flavoring
- Empty both containers of the ready-to-eat cheesecake filling into a large mixing bowl. Using a spoon, fill the center ring with uncolored cheesecake filling. Dip a rubber spatula into warm water to level the filling.
- Add a few drops of yellow food coloring into the cheesecake filling and stir gently until completely yellow. Spoon the yellow cheesecake filling into the outer ring of the mold and level.
- Next, add a few drops of orange food coloring into the yellow cheesecake filling and gently stir until solid orange.
- Spoon the orange cheesecake filling into the center ring of the mold and level.
- Carefully remove the ring and refrigerate for 1 hour. Remove the Candy Corn Cheesecake from the springform pan and slice to serve.
OPTIONAL Flavoring
- COCONUT CENTER
- Add one cup of ready-to-eat cheesecake filling and the 1/8 teaspoon of coconut extract into a small mixing bowl. Stir to combine. Using a spoon, fill the center ring with the coconut cheesecake filling. Dip a rubber spatula into warm water to level the filling.
- ORANGE CENTER RING
- Next, add 1 – 1/2 cups cheesecake filling, one +/- drop/s orange food coloring, and 1/8 teaspoon of orange extract into a second mixing bowl. Stir to combine. Spoon the orange cheesecake filling into the center ring of the mold and level with a spatula dipped in warm water.
- LEMON OUTER RING
- In a third mixing bowl, add the remaining cheesecake filling, one +/- drop/s of yellow food coloring, and 1/8 teaspoon of lemon extract into the cheesecake filling and stir gently until combined. Spoon the yellow cheesecake filling into the outer ring of the mold and level.
- Carefully remove the ring and refrigerate for 1 hour. Remove the Candy Corn Cheesecake from the springform pan and slice to serve.
- Top with whipped cream.
Notes
Nutrition
