Description
Indulge in the festive delight of No Bake Candy Corn Cheesecake, a luscious dessert that captures the essence of fall. With a creamy pumpkin spice filling and a crunchy graham cracker crust, this treat is perfect for Halloween parties or Thanksgiving gatherings. Easy to prepare and visually stunning, it’s sure to impress your friends and family. Enjoy every bite of this autumn-inspired cheesecake without turning on the oven!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 8 oz Cool Whip (thawed)
- 1 cup candy corn (plus extra for garnish)
- 2 tsp pumpkin spice mix
Instructions
- Create the crust by mixing graham cracker crumbs with melted butter until fully combined. Press into the bottom of a 9-inch springform pan and refrigerate for 20 minutes.
- In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, mixing until creamy.
- Fold in Cool Whip gently to maintain fluffiness, then add pumpkin spice mix and combine.
- Pour half of the filling over the chilled crust and sprinkle half of the candy corn on top. Layer remaining filling and candy corn.
- Cover and chill in the refrigerator for at least four hours or overnight.
- Once set, remove from pan, garnish with extra candy corn if desired, slice, and serve.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 24g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg