This No Bake Halloween Sugar Cookie Cheesecake is the ultimate spooky season dessert! A buttery Halloween sugar cookie crust is topped with an extra-thick, rich cheesecake filling loaded with festive Halloween sprinkles.
Finished with fluffy whipped topping, more Halloween sugar cookies, colorful sprinkles, and candy decorations, this fun cheesecake is perfect for Halloween parties, classroom celebrations, and fall gatherings.
No Bake Halloween Sugar Cookie Cheesecake serves: 10–12
Prep time: 25 minutes
Cook time: 15–18 minutes
Chill time: 6 hours
Total time: About 6 hours 40 minutes
You will need
Sugar Cookie Crust
• 2 (16.5 oz) packages Pillsbury Halloween Shape Sugar Cookie Dough
Cheesecake Filling
• 4 (8 oz) blocks cream cheese, softened
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 1 (8 oz) container whipped topping, thawed
• 3/4 cup sour cream
• 1/4 cup Halloween sprinkles
Topping
• Whipped cream
• 8–10 baked Pillsbury Halloween sugar cookies
• Halloween sprinkles
1. Preheat the oven to 350°F and lightly grease a 9-inch springform pan. Press one package of Halloween sugar cookie dough evenly into the bottom of the pan, making sure it completely covers the base.
2. Bake the crust for 15–18 minutes, or until lightly golden around the edges and set in the center. Allow it to cool completely.
While it cools, bake the remaining Halloween sugar cookies according to the package directions and allow them to cool completely.
3. In a large mixing bowl, beat the softened cream cheese until completely smooth. Add the powdered sugar and vanilla extract, then beat until creamy.
Mix in the sour cream, then gently fold in the whipped topping and Halloween sprinkles.
4. Spread half of the cheesecake filling evenly over the cooled sugar cookie crust. Layer the remaining baked Halloween sugar cookies over the filling.
Then spread the remaining cheesecake mixture over the top.
5. Cover and refrigerate for at least 6 hours, preferably overnight. Before serving, decorate with whipped cream dollops, the baked Halloween sugar cookies, and additional Halloween sprinkles.
Slice and serve chilled.
Tips and tricks!
• Let the cookie crust cool completely before adding the cheesecake filling.
• Use full-fat cream cheese for the thickest, creamiest texture.
• Fold the sprinkles in gently to help prevent the colors from bleeding.
• Chill overnight for the cleanest slices and decorate just before serving for the freshest appearance.
Substitutions
• Vanilla bean paste can replace the vanilla extract.
• Homemade whipped cream can be substituted for the whipped topping.
• Fall-colored sprinkles can be used instead of Halloween sprinkles.
Variations
• Monster Cookie Cheesecake - Fold mini chocolate chips into the filling and decorate with candy eyes.
• Cookies & Cream Halloween Cheesecake - Mix crushed Halloween Oreo cookies into the cheesecake filling.
• Candy Corn Cheesecake - Top with candy corn and white chocolate drizzle.
• Chocolate Sugar Cookie Cheesecake - Drizzle the finished cheesecake with melted chocolate before decorating.
• Pumpkin Spice Sugar Cookie Cheesecake - Add ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice to the filling.
Storage
Store covered in the refrigerator for up to 4 days. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Keep refrigerated until ready to serve.
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