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This Candy Corn Cheesecake is a colorful, multi-layer cheesecake with the look of Candy Corn but not the taste. It’s a creamy, no-bake cheesecake layered with the colors of candy corn and Fall!
This is a fabulous take on a Fall candy staple!
While not everyone loves candy corn, everyone sure seems to love the colors of it because it just screams Fall!
When you combine the colors with a no-bake cheesecake, that’s delicious by the way, you’ll fall in love with the recipe!
These individual cheesecakes will make a stunning presentation to dinner guests, friends, or family. They are such a special treat, you’ll definitely want to put this one in your favorites recipe lists!
Want more cheesecake recipes? Check out:
- UNICORN CHEESECAKE
- NO BAKE BERRY CHEESECAKE
- RASPBERRY CHEESECAKE CUPCAKES
- 25 INSTANT POT CHEESECAKE RECIPES
- NO BAKE CHOCOLATE STRAWBERRY CHEESECAKE SHOOTERS
No-Bake Candy Corn Cheesecake
Before we make these bite-size cheesecakes, we will need to get a few tools.
Tools needed are:
- 6 count – 3 inch deep muffin tin (or 3 inch cake molds)
- Electric mixer
- Parchment paper
- Yellow Food Coloring
- Orange Food Coloring
Once you’ve gathered your tools, it’s time to start making this no-bake, colorful treat!
While the full directions are in the recipe card below, once you’ve made the cheesecake layers, it’s really all about stacking them to resemble candy corn.
I used the candy corn as a reference for color so we placed the graham cracker crust on the bottom.
Then the layer of yellow cheesecake.
Then the layer of orange cheesecake filling.
Then the white.
Then it’s all about putting the topping on (whipped cream and candy corn) right before serving.
Easy enough, right?
Check out the full recipe below. I am sure you are going to love this!
- 2 cups of graham cracker crumbs (We used Keebler – found on the baking isle)
- 1/2 cup of butter, melted
- 2 Tablespoons of sugar
- 4 – 8 ounce packages of cream cheese – Softened
- 1/2 cup of heavy cream
- 2 cups of powdered sugar
- 2 Tablespoons of granulated sugar
- 2 Tablespoons of Vanilla
- Yellow food coloring gel
- Orange food coloring gel
- Candy corn – for topping and garnish
- First, line the bottom of a deep muffin tin with parchment paper, leaving strips on each side going up the tin. You can also use non-stick cooking spray.
- Combine the graham cracker crumbs and sugar, and blend well. Add the melted butter, and stir well to coat the crumbs.
- Press 2 Tablespoons of crumbs into the bottom of the deep muffin tin, on top of the parchment paper, until it’s even. Place the tin in the freezer.
- In the mixing bowl of a stand mixer, place the softened cream cheese, and mix with the whisk attachment until the cream cheese is smooth.
- Scrape down the sides of the mixing bowl, and bend again. Add the heavy cream, and blend until smooth and creamy.
- Stop the mixer, and scrape the sides of the mixing bowl again, and blend. Add the sugar, and Vanilla, and blend. Add the powdered sugar a little at a time, blending and scraping the sides of the bowl between additions, until all the powdered sugar has been added.
- Scrape the bowl again, and blend until the mixture is smooth and creamy. Divide the cream cheese mixture into thirds. You should have 1/3 of the cream cheese mixture in two bowls, and leave 1/3 in the mixing bowl.
- Set 1 of the bowls of the original (white, or plain) mixture in the refrigerator. In the other bowl, add the Yellow food coloring gel until the desired color is achieved. (I used a candy corn as a guide for the colors). Remove the muffin tin from the freezer, and add the Yellow colored cream cheese mixture evenly to the muffin tins. Place the muffin tin back in the freezer.
- Add the Orange food coloring gel to the mixing bowl until the desired color, or color of orange that matches the candy corn is achieved. Mix the cream cheese mixture, and place the mixing bowl with the Orange colored cream cheese in the refrigerator.
- After about an hour in the freezer, check the tin to see if the cheesecake mixture is set, if it is, add the orange cheesecake mixture to the tin. If it’s not set, leave the tin in the freezer for another hour, or until it is hard frozen.
- Leave the tin in the freezer after the orange cheesecake is added, and when it is set, or frozen, add the white cheesecake mixture on top of the orange layer.
- Place the tin back in the freezer, and leave it for at least 6 hours, or overnight for best results.
- When you’re ready to serve the cheesecakes; Use a thin metal icing/frosting spatula, and slide it between the strip of parchment paper and the muffin tin to loosen the cheesecakes. Repeat this until all the cheesecakes are loosened.
- Place a cookie sheet on top of the muffin tin, and then turn the cookie sheet with the muffin tin upside down, to invert or remove the cheesecakes from the tin. The cheesecakes should come out of the tin and onto the cookie sheet.
- Remove the cheesecakes with a pie server to a serving plate. Top with fresh whipped cream, and additional candy corns. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1114 Total Fat: 78g Saturated Fat: 45g Trans Fat: 1g Unsaturated Fat: 25g Cholesterol: 216mg Sodium: 734mg Carbohydrates: 95g Net Carbohydrates: 0g Fiber: 1g Sugar: 75g Sugar Alcohols: 0g Protein: 12g