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No Bake Halloween Cheesecake

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What is better than a yummy homemade cheesecake? The answer is, a No Bake Halloween Cheesecake! It is creamy, delicious and creepy cool looking. It is the perfect Halloween dessert to serve up at any Halloween party!

slice of no bake halloween cheesecake on a white plate with an orange napkin

No Bake Halloween Cheesecake

This Halloween Cheesecake is so much fun to make, and to serve. 

With all the colored layers, it’s sure to please everyone, and will be a great hit at any party. 

Since it’s no bake, you can make it ahead of time and have it ready to serve when you need it.  It’s sure to be the centerpiece of any table or buffet, and will be asked for again and again.

Want more tasty Halloween treats? Check out: Eyeball Jello Shots, Zombie Eyeball Cupcakes, Zombie Deviled Eggs, Hocus Pocus Cocktail, and many more.

halloween cheesecake

How to Make A No Bake Halloween Cheesecake

Ingredients:

For The Crust:

For The Filling:

For The Topping:

Tools Needed:

  • Stand Mixer
  • Pastry bag
  • Large star tip – for piping frosting
  • Plastic bag to pipe Melted Chocolate
  • Spatula’s
  • 7 inch Spring-form pan
  • Parchment paper
top view of no bake halloween cheesecake

Directions:

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 to blend, or coat.  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 mixed. 

Remove the Spring-form 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, and 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 mixed and smooth. 

Divide the Frosting evenly into three bowls, and 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.   

Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise 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 length-wise like a long ribbon.

Snip the end off of 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 Spring-form from the pan, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!

NOTE:  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.

slice of Halloween cheesecake on a white plate
No Bake Halloween Cheesecake

No Bake Halloween Cheesecake

Yield: 8 Slices
Prep Time: 10 minutes
Freeze Time: 6 hours
Additional Time: 20 minutes
Total Time: 6 hours 30 minutes

What is better than a yummy homemade cheesecake? The answer is, a No Bake Halloween Cheesecake! It is creamy, delicious and creepy cool looking. It is the perfect Halloween dessert to serve up at any Halloween party!

Ingredients

For The Crust:

  • 2 cups of Graham Cracker Crumbs
  • 2 Tablespoons of Sugar
  • 6 Tablespoons of Butter - melted

For The Filling:

  • 4 Packages of Cream Cheese - 8 ounces each - softened
  • 1/3 cup of Powdered Sugar
  • 1 cup Sugar
  • 1 teaspoon of Vanilla
  • 1/2 cup of Heavy Cream
  • 2 Tablespoons of Sugar Cookie flavoring
  • Purple Food Coloring Gel
  • Orange Food Coloring Gel
  • Lime Green Food Coloring Gel
  • Black Food Coloring Gel
  • Black Sugar Sprinkles

For The Topping:

  • 4 Tablespoons of Butter
  • 4 ounces of Cream Cheese
  • 4 Cups of Powdered Sugar
  • Purple Food Coloring Gel
  • Orange Food Coloring Gel
  • Green Food Coloring Gel

Instructions

  1. Line the Bottom of a 7 inch Spring-form pan with Parchment paper. 
  2. Place the Graham Cracker crumbs in a bowl, and add the Sugar, and melted Butter, and mix to blend, or coat.  Press the crumbs into the bottom of the Spring-form pan, and smooth evenly.  Place the pan in the freezer.
  3. 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. 
  4. 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. 
  5. Remove the mixing bowl from the mixer, and  divide the Cheesecake batter evenly into 4 bowls. 
  6. 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 mixed. 
  7. Remove the Spring-form pan from the freezer, and pour the Purple Cheesecake batter into the pan, smoothing out the batter with a spatula. 
  8. 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. 
  9. When the Cheesecake is firm to the touch, add the Green layer on top of the Purple layer, and place back in the Freezer. 
  10. Add the Orange layer when the Green layer is set and firm to the touch, and place the pan back in the freezer until the Orange layer is set. 
  11. When the Orange layer is set, pour the Black batter onto the Orange layer, making the top layer. 
  12. Sprinkle the Black layer, generously with the Black Sugar Sprinkles, and place the pan back in the freezer, overnight for best results. 
  13. In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy. 
  14. 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 mixed and smooth. 
  15. Divide the Frosting evenly into three bowls, and 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.   
  16. Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap.  It will look like three long ribbons of Frosting; One Purple, one Green, and one Orange. 
  17. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.
  18. Snip the end off of 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. 
  19. Pipe the Frosting onto the edges of the Cheesecake, using a swirl motion, and bring it up to a point. 
  20. Place the cheesecake back in the Freezer until time to serve. 
  21. When ready to serve, remove the Spring-form from the pan, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!

Notes

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.

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