This No Bake Halloween Cheesecake is a fun cheesecake recipe to make and serve. The fun colored layers are sure to make an impact, and will be a great hit at your Halloween party. It's a no bake cheesecake, so you can make it ahead and have it ready to serve when you need it. It's sure to be a colorful centerpiece of your Halloween table or buffet.
No Bake Halloween Cheesecake
Colorful, themed Halloween desserts are more popular than ever. Halloween parties need lots of goodies, and this Halloween no bake cheesecake is a cute, delicious addition!
What is a No Bake Cheesecake?
As the name says, you don't have to bake this cheesecake. Since it doesn't have eggs in it, not baking it is safe.
Chilling the cheesecake will firm it up, just as in a cooked one. This cheesecake has a creamier consistency than a traditional baked cheesecake.
The steps to make this cheesecake recipe are easy, though it seems like there are many steps. Just follow the steps in the recipe card (abbreviated below).
Prepare the crust and pop it in the freezer to set-up. Mix up the batter and separate into bowls bowls, one for each colored layer.
Layer in the purple batter, chill, then the green layer, and chill. Then the Orange layer, and chill it.
Layer the black batter, chill, and sprinkle with black sprinkles. Then mix the frosting.
Make three colors of frosting and spread onto plastic wrap. See the recipe card for full instructions.
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Here is a good view of the frosting, and why you pipe all three of the colors at one time onto the cheesecake.
The colors kind of blend at the edges and it makes a nice effect.
If you make this fun No Bake Halloween Cheesecake recipe, please let me know. Leave a comment below with a star rating.
I'd love to know how you liked it!
No Bake Halloween Cheesecake
Equipment
- Stand Mixer
- Pastry bag
- Large star tip - for piping frosting
- Plastic bag to pipe Melted Chocolate
- Spatulas
- 7-inch Springform Pan
- Parchment paper, Plastic Wrap
Ingredients
FOR THE CRUST
- 2 cups Graham Cracker Crumbs
- 2 Tablespoons Sugar
- 6 Tablespoons Melted Unsalted Butter
FOR THE FILLING
- 4 8-ounce packages Cream Cheese, softened
- ⅓ cup Powdered Sugar
- 1 cup Sugar
- 1 teaspoon Vanilla
- ½ cup Heavy Cream
- 2 Tablespoons Sugar Cookie flavoring (optional, but use it if you can)
- Purple Food Coloring Gel
- Orange Food Coloring Gel
- Lime Green Food Coloring Gel
- Black Food Coloring Gel
- Black Sugar Sprinkles
FOR THE TOP - TO DECORATE
- 4 Tablespoons Unsalted Butter
- 4 ounces Cream Cheese
- 4 cups Powdered Sugar
- Purple Food Coloring Gel
- Orange Food Coloring Gel
- Lime Green Food Coloring Gel
Instructions
- Line the Bottom of a 7-inch Spring-form pan with parchment paper.
- Place the graham cracker crumbs in a bowl, and add the sugar, and melted butter, and mix well.
- Press the crumbs into the bottom of the Spring form pan, and smooth evenly.
- Place the pan in the freezer.
- Place the softened cream cheese in the mixing bowl of a stand mixer, and add the heavy cream, sugar, and powdered sugar, and blend on low until all ingredients are well mixed. Scrape down the sides of the bowl.
- Add the vanilla and sugar cookie flavoring, and mix well to blend. Scrape down the sides of the bowl, and blend until smooth and creamy.
- Remove the mixing bowl from the mixer, and divide the cheesecake batter evenly into 4 bowls.
- Add the purple food coloring gel to one bowl, orange to another bowl, green to another bowl, and black to the last bowl. Blend the food coloring gels into the batter until well combined.
- Remove the springform pan from the freezer, and pour the purple cheesecake batter into the pan, smoothing out the batter with a spatula. Place the pan back into the freezer for about 2 hours, or until the first layer is set, and firm to the touch. Place the other bowls in the refrigerator.
- When the cheesecake is firm to the touch, add the green layer on top of the purple layer, and place back in the freezer. Add the orange layer when the green layer is set and firm to the touch. Place the pan back in the freezer until the orange layer is set. When the orange layer is set, pour the black batter onto the orange layer, making the top layer. Sprinkle the black layer, generously with the black sugar sprinkles, and place the pan back in the freezer (overnight for best results).
TO DECORATE
- In the mixing bowl, add the softened butter, and softened cream cheese, and mix with the whisk attachment until creamy and fluffy. Add the powdered sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added and the frosting is completely incorporated and smooth.
- Divide the frosting evenly into three bowls. In one bowl, add the purple food coloring gel, in another bowl add the green food coloring gel, and orange in the last bowl. Stir the colors until they're well mixed, and until desired color is achieved.
- Tear off a piece of plastic wrap about 10 inches wide, and place the frosting lengthwise in the middle of the plastic wrap. It will look like three long ribbons of frosting; one purple, one green, and one orange. Then roll the plastic wrap around the frosting, making sure to keep it long, or lengthwise like a long ribbon. SEE PHOTO IN POST.Snip the end off the plastic wrap, on one end only, and twist the other end closed. Place the plastic wrap in a pastry bag with the large star tip. Pipe the frosting onto the edges of the cheesecake, using a swirl motion, and bring it up to a point. Place the cheesecake back in the freezer until time to serve.
- When ready to serve, remove the springform from the pan, and slice the cheesecake into 2-inch slices. Serve, and Enjoy!
Did you make this recipe? Let me know!