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Cheesecake slice on a plate

No Bake Halloween Cheesecake

This No Bake Halloween Cheesecake is fun to make and serve. With all the colored layers, it's sure to 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.
Course: Dessert
Cuisine: American
Keyword: cheesecake, halloween dessert, halloween party
Prep Time: 1 hour 30 minutes
Chilling Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 7
Calories: 343kcal
Author: Sandy


  • 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



  • 2 cups Graham Cracker Crumbs
  • 2 Tablespoons Sugar
  • 6 Tablespoons Melted Unsalted Butter


  • 4 8-ounce packages Cream Cheese, softened
  • 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


  • 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


  • 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).


  • 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!


Make sure that you leave the butter and cream cheese called for in this recipe, out on the counter until it is soft. The frosting will not mix correctly if the butter and cream cheese are cold, both need to be soft, and at room temperature.


Calories: 343kcal