Description
This is what happens when you decide to turn everyone’s favorite (or most controversial) Halloween candy into an actual dessert masterpiece. We’re talking three gorgeous layers — yellow, orange, and white — that look just like a giant candy corn, except this version is creamy, dreamy, and tastes like autumn decided to throw a party in your mouth. It’s a no-bake wonder with an Oreo crust, layers of silky cheesecake filling, and enough festive vibes to make your Halloween spread look like Pinterest came to life. My sister-in-law (who claims to hate candy corn) had two slices and asked for the recipe. That’s the kind of conversion power we’re dealing with here.
Ingredients
For the Oreo Crust:
- 24 Oreo cookies, crushed (filling and all)
- 5 tbsp unsalted butter, melted
- Pinch of salt
For the Yellow Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp butter extract
- Yellow gel food coloring
- 1 cup heavy cream, whipped to stiff peaks
For the Orange Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp orange extract (optional but amazing)
- Orange gel food coloring
- 1 cup heavy cream, whipped to stiff peaks
For the White Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
For Topping:
- Whipped cream
- Candy corn (obviously)
- Orange and yellow sprinkles
- White chocolate shavings
Instructions
Crush Oreos in a food processor until they’re fine crumbs (or put them in a ziplock bag and go to town with a rolling pin — great stress relief).
Mix crushed Oreos with melted butter and salt. Press firmly into the bottom and up the sides of a 9-inch pie pan.
Freeze for 15-20 minutes while you make the filling layers.
Beat cream cheese until smooth and fluffy (about 2-3 minutes). Add powdered sugar, vanilla, and butter extract. Beat until combined.
Add yellow gel food coloring until you get that perfect candy corn yellow. Start small — you can always add more.
In a separate bowl, whip heavy cream to stiff peaks. Gently fold about 1/3 of it into the cream cheese mixture to lighten it, then fold in the rest until no white streaks remain.
Spread evenly over the chilled crust. Freeze for 30 minutes.
Repeat the same process with the orange layer: beat cream cheese, add sugar and extracts, add orange food coloring (go bold with this color!), and fold in whipped cream.
Carefully spread over the yellow layer. Try not to disturb the layer below — a gentle touch is key.
Freeze for another 30 minutes.
Make the white layer the same way as the others, but skip the food coloring (unless you want a super bright white, then add a tiny bit of white gel coloring).
Spread carefully over the orange layer, creating smooth swirls on top if you’re feeling artistic.
Cover with plastic wrap (gently press it onto the surface to prevent a skin) and refrigerate for at least 4 hours, or overnight for best results. This lets everything set up perfectly.
Before serving, pipe whipped cream around the edges (or just dollop it on — we’re not judging).
Arrange candy corn on top in a decorative pattern. Sprinkle with festive sprinkles and white chocolate shavings if you’re feeling extra.
Slice with a hot knife (run it under hot water and wipe between cuts) for clean, perfect slices.
Notes
Serve chilled for the best texture and flavor.
Pair with hot apple cider or pumpkin spice lattes.
Perfect as the centerpiece dessert at Halloween parties.
Store covered in the fridge for up to 3 days (if it lasts that long).
- Prep Time: 45 minutes
- Cook Time: no-cook recipe
Nutrition
- Calories: ~480 kcal
- Fat: ~35g
- Carbohydrates: ~40g
- Protein: ~5g