No Bake Candy Corn Cheesecake
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
⅓ cup melted butter
¼ cup granulated sugar
For the filling:
16 oz (450g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups whipped cream
Yellow and orange food coloring
For the topping:
1 cup whipped cream
Candy corn
Caramel sauce
Instructions: Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9-inch springform pan to form an even layer.
Beat the softened cream cheese and powdered sugar in a bowl until smooth. Add vanilla extract and mix well.
Fold in the whipped cream gently until well combined. Divide the mixture into three equal parts.
Color one part with yellow food coloring and another part with orange food coloring, leaving the third part plain.
Spread the plain cheesecake mixture evenly over the crust, followed by the orange layer, and then the yellow layer. Smooth the top.
Refrigerate for at least 4 hours or until set.
Before serving, top with whipped cream, candy corn, and drizzle with caramel sauce.
Prep Time: 20min | Chilling Time: 4hr | Total Time: 4hr 20min
Kcal: 350 Kcal | Servings: 8 servings
