No-Bake Halloween Candy Cheesecake Recipe
Prep Time:
4 hours, 40 minutes
Cook Time:
Servings:
12 Servings
Ingredients
  • 25 Oreo cookies
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon kosher salt
  • 1 pint heavy cream, divided
  • 1 (11-ounce) package soft caramel candies, unwrapped
  • 3 (8-ounce) packages cream cheese, softened
  • ½ teaspoon kosher salt
  • 8 chocolate peanut butter cups
  • Halloween candy, to garnish
Directions
  1. To prepare the crust, in a food processor, pulse the Oreo cookies to fine crumbs.
  2. Add the melted butter and salt and pulse lightly to combine.
  3. Press the Oreo crumbs into and about halfway up the sides of a 9- or 10-inch springform pan.
  4. Chill until ready to use.
  5. Clean out the food processor bowl. Then process 1 ½ cups heavy cream to medium peaks.
  6. Transfer the whipped cream to a large bowl.
  7. In a microwave-safe bowl, heat the remaining ½ cup cream and caramels in short spurts, whisking often, until melted and smooth.
  8. In the same food processor bowl (without cleaning), pulse the cream cheese and salt until smooth.
  9. Add half of the caramel mixture and pulse to combine.
  10. Scrape down the sides, then add the remaining caramel, reserving 2 tablespoons for drizzling, if desired, and pulse until smooth.
  11. Fold the cream cheese mixture into the whipped cream until uniform. Taste and add optional confectioners’ sugar, if desired, for additional sweetness.
  12. Space the peanut butter cups out in the Oreo crust.
  13. Spread the cheesecake filling over the peanut butter cups in the crust.
  14. Cover and chill at least 4 hours.
  15. Run a knife or spatula around the edges to loosen, then unmold the cheesecake.
  16. Top with Halloween candy, drizzle with reserved caramel if using, and serve.