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No Bake Candy Corn Cheesecake

Ingredients

For the Crust:

  • 1 3/4 cups crushed graham crackers
  • 1/4 cup granulated sugar
  • 1/2 cup 1 stick melted butter

For the Filling:

  • 1 8 oz. package cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 cup sour cream
  • 2 tsp. vanilla extract
  • 12 oz. frozen whipped topping thawed
  • yellow food coloring
  • orange food coloring
  • candy corn

Instructions

  • In a food processor, pulse together crust ingredients until mixture resembles coarse crumbs. Press crust into a springform cake pan and place in the refrigerator to chill for at least 30 minutes. In the bowl of a stand mixer, beat cream cheese until smooth and fluffy.
  • Add sugar, sour cream, and vanilla extract and beat again until combined.
  • Gently fold in 8 oz. thawed whipped topping until combined.
  • Divide filling evenly between two medium bowls.
  • Add yellow food coloring to one bowl, and orange food coloring to the other, adding a few drops at a time and stirring afterwards until you reach your desired color.
  • Evenly spread the yellow filling into the crust in the springform pan.
  • Top with the orange filling and spread into an even layer.
  • Chill cheesecake in the refrigerator for at least two hours before serving.
  • Top with remaining whipped topping and sprinkle with candy corn.
  • ENJOY!