This Halloween No-Bake Cheesecake is made with layers of creamy and rich no-bake cheesecake, decadent pumpkin caramel and is topped with a layer of clear cream soda jello nestled in a chocolate Oreo crust. Decorate this spooky cheesecake with some scary looking eyes and you’ll have the perfect easy and fun Halloween dessert sure to impress your family and friends.
We love fun and spooky Halloween dessert recipes like this Black Velvet Cake with marshmallow spiderweb and these Bat Oreo Cupcakes with cookies and cream frosting!
This post/recipe was created for #HalloweenTreatsWeek! As always opinions are 100% mine.
My husband loves Halloween and all the scary things! For my first post for Halloween Treats Week, I wanted to create something he would find incredibly tasty and spooky cool.
We love cheesecakes and an easy to make no-bake cheesecake is always a favorite dessert at any gathering. What better than a creamy and delicious Halloween No-Bake Cheesecake?
✔️ Halloween No-Bake Cheesecake
This easy no-bake cheesecake recipe is creamy, smooth, luscious and loaded with pumpkin and caramel flavors. Creepy gummy eyeballs are suspended in the clear cream soda flavored jello. Some are even poking through as if wanting to jump out (yes! I go all out when it comes to gory Halloween treats).
Add a little “fake blood” and Halloween cake decorations and you’ve got yourself the perfect spooky Halloween treat!
✔️ No-Bake Cheesecake Ingredients
For the complete list of ingredients and quantities, check the printable recipe card below.
- Oreo Crust: Oreo cookie crumbs, butter
- Creamy Cheesecake Layer: The cheesecake filling is made with cream cheese, powdered sugar, vanilla extract, lemon juice, sour cream, heavy cream, pumpkin spice caramel.
- Jello Layer: I chose to make the jello with cream soda because I wanted a clear layer in a fall friendly flavor. Another option is to use vanilla flavored soda. Lemon-lime soda, although clear, may not match the pumpkin spice flavors very well.
🔎 How To Make This No-Bake Cheesecake Recipe
Here’s the quick version of how to make this easy cheesecake. Find all of the details on the printable recipe card below.
✔️ Make The Oreo Crust
- Place the Oreos in a food processor. Process until you have fine crumbs. Add the melted butter and process until moist.
- Press evenly into a spring form pan. I use the bottom of a measuring cup to help with the task.
✔️ Make The Cheesecake
- Beat the cream cheese until smooth. Add the powdered sugar, lemon juice, vanilla and sour cream and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined and smooth.
- Divide the mixture by separating about a cup of the cheesecake into a small bowl – the amount doesn’t have to be exact! Stir in some pumpkin spice caramel and mix well.
✔️ Layer The Cheesecake
- Spread half of the cheesecake mixture evenly over the crust.
- Top that layer with the pumpkin spice caramel cheesecake mixture. Spread evenly.
- Lastly, add the remaining cheesecake mixture and spread it evenly. Refrigerate for 2 hours.
✔️ Make The Jello Layer
- Warm 1/4 cup of cream soda in a small saucepan until it almost reaches the boiling point.
- Dissolve the gelatin in the warm soda.
- Whisk in the remaining soda.
✔️ Assemble/Decorate
- Place some of the gummy eyeballs on top of the cheesecake.
- Pour half of the jello mixture and refrigerate until the jello is set.
- Remove from the fridge, place the remaining eyeballs on the jello surface and add the remaining jello.
- Refrigerate until firm and set.
- Remove from the fridge and decorate with red coloring gel (optional).
NOTE: You can place all the gummy eyeballs and all the jello in just one step and refrigerate until set. I did it in 2 steps so the eyeballs would be at different levels (heights) so some look like they are poking out of the cheesecake.
To make and decorate this easy cheese cake, I used the following products:
- TreatStreet USA – Gummy Eyeballs
- Adam’s Extract – Vanilla extract
- Wilton – Red Coloring Gel, Gory Knife Mix Royal Icing Decorations
For decorating the scene, I used Assorted Candy Eyeballs by Wilton.
Some of these products were given to me by the above companies (sponsored), while others I purchased. I however, only use products that I like and are of excellent quality.
Halloween Cheesecake Recipe Tips
- If you prefer a less scary cheese cake, simply skip the “blood” (red-coloring gel). If you add more eyeballs, it actually looks like a monster cake.
- Chill the cheesecake for at least two hours before serving it.
- Add as much or as little pumpkin spice caramel to the fluffy cheesecake layer, or just keep this layer as simple vanilla cheesecake.
- If you love making homemade cheesecake, take a look at this Baked Pumpkin cheesecake. It is perfect for fall and the holidays (great Thanksgiving dessert).
Take A Look At These Other Halloween and Dia de los Muertos Recipes:
- Stuffed Crescent Rolls – Halloween Icky Intestines
Halloween No Bake Cheesecake
Ingredients
For The Oreo Crust
- 2 1/2 cups Oreo cookie crumbs, (about 26 cookies)
- 4 tablespoons unsalted butter, melted
For The Filling
- 16 ounces cream cheese. softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1/3 cup sour cream
- 1 1/2 cup heavy cream
- 1/2 – 3/4 cup pumpkin spice caramel, (to your taste)
For the Jello
- 2 packets unflavored gelatin
- 2 cups cream soda, divided
- 1/2 cup Pumpkin Caramel
Instructions
- Spray a 9-inch springform pan liberally with cooking spray.
Make The Crust
- Add the oreo cookies to a food processor and process until you have fine crumbs. Add the melted butter and process until moisten.
- Scoop the mixture into the pan and press it firmly into an even layer. Place in the freezer while making the filling.
Make The Filling
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat the cream cheese until smooth. Add the powdered sugar and mix until well combined. Add the vanilla and lemon juice and mix until combined. Add the sour cream and stir well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined and smooth.
- Remove about 1 cup of the cheesecake mixture (amount doesn’t need to be exact) and place it in a medium size bowl. Add some of the pumpkin spice caramel (1/2 cup to 3/4 cup or to your taste) and mix to combine.
- Spread half of the (plain vanilla) cheesecake mixture evenly over the oreo crust. Top it with the pumpkin spice caramel cheesecake and spread it evenly. If you want, you can make swirls with a toothpick. Top with the remaining (plain vanilla) cheesecake. Spread evenly. Refrigerate for 2 hours.
Make the Jello Layer
- Place 1/2 cup of cream soda in a small saucepan over medium heat. Heat until just before it boils.
- Place the unflavored gelatin in a medium bowl and pour in the hot soda. Stir until the gelatin granules dissolve.
- Whisk in the remaining soda.
- Place some of the gummies all over the surface of the cheesecake, then pour all but 1/2 cup jello mixture onto cheesecake. Refrigerate 2 hours or until firm.
After the first layer of jello has set, place the rest of the gummies on top of the jello and pour the remaining jello mixture. Refrigerate for 2 hours or until set and completely firm.
Notes
- When adding the pumpkin spice caramel to the cheesecake mixture, use as much or as little as you like.
Nutrition
Check out these amazing #HalloweenTreatsWeek recipes:
- Chocolate Candy Witch Cauldrons from Big Bear’s Wife
- Candy Corn Fudge from Fake Ginger
- Candy Corn Layer Cake from Hezzi-D’s Books and Cooks
- Candy Corn Cookie Bars from 4 Sons R Us
- Halloween Potato Eyes from Pastry Chef Online
- Monster Mash Chex Mix from I am a Honey Bee
- Gluten Free Chocolate Monster Cookies from Frugal & Fit
- Caramel Sprinkle Baked Donuts from Cookaholic Wife
- Ghostly Popcorn Balls from Our Good Life
- Hocus Pocus Spell Book Brownies from Cheese Curd In Paradise
- Mummy Cake Pops from Jen Around the World
- Chocolate Zombie Donuts from Kelly Lynn’s Sweets and Treats
- Black Cauldron Bubbly Cupcakes from Daily Dish Recipes
- Boolicious Caramel Chocolate Covered Fruit from Everyday Eileen
- Jack-o-Lantern Candy Bark from Sweet Beginnings
- Haunted Halloween Dessert Tray from For the Love of Food
- Monster Marshmallows from Shockingly Delicious
- Halloween Muddy Buddies from Back To My Southern Roots
- Sally’s Sugar Cookies from The Spiffy Cookie
- Eyeball Thumbprint Cookies from A Kitchen Hoor’s Adventures
- Eye of Newt Halloween Wands from Who Needs A Cape?
- Halloween Brownie Pudding Parfait from Desserts Required
- Halloween Dipped Ice Cream Cones from West Via Midwest
- Pumpkin Soup with Savory Spices and Roasted Pumpkin Seeds from Nancie’s Table
- Halloween Stuffed Chocolate Whoopie Pies from Karen’s Kitchen Stories
- Death by Chocolate Dessert Ball from Strawberry Blondie Kitchen
- Jack o Lantern Bundt Cake from The Redhead Baker
- Frankenstein Cupcake Cake from Jonesin’ For Taste
- Chocolate Truffle Pumpkin Spider Cake from Sweet ReciPEAs
- Spooky Sprinkled Brownies from The Beard and The Baker
- Halloween Candy Charcuterie Board from Pint Sized Baker
- Halloween Monster Pancakes from Katie’s Cucina
- Sugar Skull Layer Cake from Love and Confections
- Mummy Meringue Pops from My Sweet Zepol
- Halloween Hidden Bat Loaf Cake from Savory Moments
- Vegan Halloween Cookies & Cream Fault Line Cake from The Baking Fairy
- Halloween Corn Chip Dessert Bars from Intelligent Domestications
- Oogie Boogie Meringue Cupcakes from A Blender Mom
- Smores Ghost Brownies from Books n’ Cooks
Happy Halloween! It’s October which means it’s time for Spooky Season and this year’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
Leave a Reply