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Use up that leftover Halloween candy with this Halloween Candy Cheesecake! It is perfect for any day of the year, but especially fun on October 31st!
I can hardly believe how early the stores start putting out the bags of Halloween candy. It feels like the day after we celebrate the 4th of July, stores start tempting us with all of the good stuff.
I am going to be the first to admit that Halloween isn’t my favorite holiday. I don’t dislike it necessarily. It is just not what Thanksgiving and Christmas are to me. Especially now that my kids are grown.
When Taters and Tales were younger it was a whole lot more fun! For a handful of years we lived right next to the busiest trick or treating street in our town.
That meant we would have over 400 dressed up kids come to our front door but the most fun part was the dinner that I made for my family and friends beforehand.
Everyone would come over for a spooky dinner and then leave to go and fill up on sugar filled treats. This Halloween Candy No Bake Cheesecake would have been a hit on the dessert table.
How to Make a Halloween Candy Cheesecake
- To make the Oreo no-bake crust, I started with Oreo Thins. I like the ratio of chocolate cookie to cream filling. Add them to the food processor and pulse. If you don’t have a food processor, add the cookies to a Ziploc bag and crush them with a rolling pin.
- You will want to pulse them until you have fine crumbs. I will normally have a few pieces that don’t break down, so I pick them out and eat them for a snack {who wouldn’t}.
- You can transfer the cookie crumbs to a bowl or leave them in the food processor and add the melted butter.
- Dump the buttery Oreo crumbs into your ungreased spring form pan and press it down firmly. Refrigerate the crust while you are working on the filling.
- Start the filling by combining the softened cream cheese with the sweetened condensed milk until it is smooth and creamy. I like to use a hand held mixer. Then add a tub of whipped topping and fold it in by hand. Make sure you are scraping the bottom to completely incorporate it into the filling.
- Now is where it gets all sorts of fun! You get to decide what kind of Halloween Candy you want to add to your cheesecake. I chose Hershey bar, Cookies and Cream bar, peanut butter pumpkins, M&M’s and Twix. Chop it up into bite sized pieces and add it to your no bake cheesecake filling. Carefully fold the candy into the filling {especially with M&M’s} because some of the candy might bleed color into it.
- Pour the filling onto your Oreo crust and spread it out into an even layer.
- To make the No Bake Halloween Candy Cheesecake even more fun, I added a few extra pieces of candy to the top. I like this touch because it lets everyone know what is inside the cheesecake. Then refrigerate the cheesecake for at least 2 hours.
Once the cheesecake is ready, run a knife around the edge of the spring form pan and release the outer ring for serving.
Isn’t it sinfully beautiful?
Kids and adults will be going crazy for this no bake cheesecake. I don’t know many people who don’t like to dig into Halloween candy.
Add that candy to a delicious cheesecake and make it 100 times better! You’re welcome!
Expert Tips
- It might seem like a lot of butter and might even appear greasy, but the crumbs will absorb the butter as it sits. Because this crust isn’t baked, we want to be sure that it will hold together and the butter is our binder.
- Be sure not to over-mix the whipped topping because it is going to give the cheesecake volume. Over mixing it can deflate it.
What Kind of Candy Can I Use in this No Bake Cheesecake?
I suggest using any kind of chocolate or caramel based Halloween candy for the filling of this Halloween Cheesecake.
A gummy or tart candy wouldn’t work as well with the Oreo crust.
Do you love No Bake Desserts? Try these recipes…
No Bake Halloween Candy Cheesecake
Ingredients
Oreo Crust
- 2 ¼ cups Oreo cookie crumbs
- ½ cup butter, melted
Halloween Candy Cheesecake Filling
- 16 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping, thawed
- ½-¾ cups assorted Halloween candy, chopped
Instructions
Oreo Crust
- Combine Oreo cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
Halloween Cheesecake Filling
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Stir in the Halloween candy pieces so that they are evenly distributed.
Cheesecake Assembly
- Pour chocolate chip cookie cheesecake filling into the crust and spread out into an even layer. Top with additional Halloween candy. Refrigerate for at least two hours before serving . Leftovers can be stored in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
