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A festive dessert featuring a layered mini candy corn cheesecake with cream-colored, orange, and yellow sections, topped with whipped cream and a small pumpkin decoration. The treat sits on a plate with an autumn-themed background.

Candy Corn Cheesecakes

Get ready to dive into the flavors of fall with these Candy Corn-Inspired No-Bake Cheesecakes! They’ve got all the fun Halloween vibes without any fuss. This creamy cheesecake is sweetened with a little honey for a rich, velvety texture that’s just too good to resist. And the best part? No baking required! These are so easy to whip up, you’ll be serving them to family and friends in no time!

Course Dessert
Cuisine American
Keyword cheesecake
Servings 14
Author Nathalie Brown

Ingredients

For the crust

  • 1 Family-sized package Golden Oreos crushed
  • ½ cup unsalted butter melted

For the filling

  • 16 oz cream cheese
  • ½ cup sugar
  • 1 tsp vanilla
  • 2 Tbsp honey
  • 1 cup heavy cream
  • Orange food coloring
  • Yellow food coloring

For the topping

  • 1 cup heavy cream
  • ½ cup powdered sugar
  • Halloween sprinkles, candy corn candies, or decoration

Instructions

  1. Prepare your muffin tin by lining with cupcake liners for easy removal. Set aside.
  2. Begin by crushing the Oreo cookie crumbs—a food processor or a rolling pin and a Ziploc bag both work well.
  3. Transfer the Oreo crumbs to a large bowl and mix with the melted butter until it resembles wet crumbs. Measure out 1 tablespoon of the Oreo mixture into each cupcake liner and press firmly into the bottom. Set aside.
  4. In the bowl of a stand mixer, combine the softened cream cheese and sugar. Add in the heavy whipping cream, honey, and vanilla extract, and mix until smooth and creamy.
  5. Divide the cheesecake filling equally into separate bowls. Tint one bowl yellow and the other orange, stirring to combine thoroughly.
  6. Spoon a tablespoon of yellow batter into each cupcake liner, filling it halfway. Follow up with a spoonful of orange batter and spread it evenly across the top to create that iconic layered candy corn look.
  7. Chill the entire muffin tin in the fridge for 2-4 hours, or until the mini cheesecakes are set.
  8. Just before serving, make the fresh whipped cream. In the bowl of a stand mixer, combine the heavy cream and powdered sugar and whip on high speed for 2-3 minutes, until stiff peaks form. Transfer to a piping bag with a large star tip.
  9. For presentation, you can remove the mini cheesecakes from their cupcake liners and place them on a wire rack.
  10. Pipe a medium-sized mound of whipped cream onto each cheesecake.
  11. Top with sprinkles or decorations of your choice. You can also add a piece of candy corn on top for a festive touch!