So technically, you do have to bake the cookie crust (and cute li’l toppers) for this no-bake Halloween cheesecake recipe, but we’re using premade Pillsbury pumpkin sugar cookie dough. And the filling is no-bake, which is the most important part, so we’re officially deeming that “close enough.”
Plus, it looks absolutely delicious!
Our mouths were watering watching @thesqueakymixer create this adorable dessert, and we’re pretty sure the most difficult part of the recipe will be waiting for the cheesecake to set.
@thesqueakymixer Pillsbury Sugar Cookie Cheesecake ???? The Cheesecake is an easy no bake filling and is out of this world ???? Find the full recipe on my website, link in bio ???????? #bakingtiktok #bakingtiktoks #recipe #bakingszn #yummy #pumpkin #halloween #halloweenrecipe #halloweenbaking #spoozyszn #thesqueakymixer #halloweencookies #baking #recipes #pillsbury ♬ Halloween ・ cute horror song(191109) – PeriTune
No-Bake Halloween Cheesecake Recipe
2 packages Pillsbury pumpkin sugar cookies
1-1/4 cups heavy whipping cream
24 ounces cream cheese, at room temperature
3 tablespoons confectioners’ sugar
3/4 cups granulated sugar
1/4 cup sour cream
1-1/2 teaspoons lemon juice
2 teaspoons vanilla extract
2 cups heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Step 1: Bake cookie crust
Preheat oven to 350°F and line a lightly-greased 9-inch springform pan with Pillsbury sugar cookies. You can slice some in half or in quarters to fill any gaps. Bake until the crust is golden brown on the edges, about 12 minutes. Set aside.
Step 2: Bake cookies for decoration
Bake any remaining cookies according to package directions. Set aside.
Step 3: Prepare cheesecake filling
In a medium bowl, whip 1-1/4 cup of the heavy cream until thickened, about 4-5 minutes. Set aside. In a large bowl, beat the cream cheese until smooth. (If you’re using a stand mixer, the paddle attachment works best.) Add in confectioners’ sugar, granulated sugar, sour cream, lemon juice and vanilla, then continue to beat until combined. Use a silicone spatula to fold in the whipped cream until combined–the whipped cream should be fully incorporated, but be careful not to overmix.
Step 4: Assemble cheesecake
Pour the cheesecake filling into the prepared pan (be sure crust is fully cooled), using a spatula to spread it around evenly. Chill in the fridge, covered, for at least 3 hours.
Step 5: Decorate cheesecake
In a medium-sized bowl, whip the remaining 2 cups of heavy cream, slowly adding sugar until thickened, about 5-6 minutes. Add the vanilla, and mix until combined. Place dollops of whipped cream around the perimeter of the cheesecake, then gently press the individual cookies into the dollops.
Tips for Making No-Bake Cheesecake
Make this dessert extra festive by adding candy corn, marshmallow pumpkins or another Halloween candy. You can also use a potato peeler to add curls of chocolate to the top, or drizzle with caramel right before serving!
For best results folding the whipped cream into the cheesecake batter, repeat these three motions: scrape the bowl, fold ingredients toward the middle of the bowl, then rotate the bowl a bit. Scrape, fold and rotate until the components are combined.
If you’re in a hurry, chill the cheesecake in the freezer for 2 hours, then finish the rest of the recipe.
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