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So this no bake Halloween cheesecake has a secret: The cookie crust and garnish use an oven but the filling just needs to be chilled overnight, so no water bath required.
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How to make this recipe for No Bake Halloween Sugar Cookie Cheesecake
Step 1: Preheat the oven to 350°F and lightly grease or spray a 9-in. Springform pan. Gather ingredients and equipment. Set out all of the cream cheese to soften to room temp, about an hour prior to mixing.
Step 2: From one of the packages, separate and place the slices of Pillsbury Halloween sugar cookie dough evenly into the bottom of the pan as shown below. There will be spaces in between each but they will bake together to form the bottom crust.
Step 3: Bake for 15 to 18 minutes, until the cookie crust is lightly golden around the edges and set in the center. Cool the crust completely in the pan. Set aside.
Step 4: On a cookie sheet, add the second package of pre-sliced cookie dough and bake according to the package directions; let cool and set aside.
Step 5: In a large mixing bowl, beat all four packages of softened cream cheese until completely smooth, then beat in the powdered sugar until light.
Step 6: Mix in the vanilla extract, then beat in the sour cream until smooth. Fold in the whipped topping until fully incorporated.
Step 7: Gently fold in the Halloween sprinkles. See note below about variations.
Step 8: Spread half the cheesecake filling evenly over the cooled crust, then place the reserved baked cookies as shown.
Step 9: Spread the remaining cheesecake filling over the baked, cooled cookie crust and smooth the top with the back of a large spoon or an offset spatula.
Step 10: Cover and refrigerate for at least 6 hours, preferably overnight. Once fully chilled: Dip a knife into warm water and slowly run it around the springform pan to help release the cheesecake. Unclip the latch and gently remove the ring. I prefer to leave the base under the cheesecake or you can use a large spatula to transfer to a cake platter or plate.
Step 11: Right before serving, add dollops of whipped cream, the baked pumpkin cookies, and more sprinkles. Serve chilled.
Tools and Equipment
- 9-inch Springform pan
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula or bowl scraper
- Baking sheet (to bake the second pkg of cookies)
- Offset spatula or spoon for smoothing the layers and top
Tips for Success & Variations
- Cool the cookie crust completely before adding the filling.
- If using a 10-in. Springform pan, move the cookie dough slices towards the outside edge so there is “hole” in the middle.
- Chill overnight. Six hours is the minimum before the filling sets firm enough to cut.
- Storage: covered in the refrigerator up to 4 days, or frozen up to 2 months. Thaw overnight in the refrigerator and keep chilled until serving.
- Monster Cookie Cheesecake: Fold mini chocolate chips into the filling and decorate with candy eyes.
- Cookies & Cream Halloween Cheesecake: Mix roughly crushed Halloween Oreo cookies into the cheesecake filling.
- Pumpkin Spice Sugar Cookie Cheesecake: Add ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice to the filling.
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Halloween Sugar Cookie Cheesecake
Ingredients
Sugar Cookie Crust
- 2 16.5-oz packages Pillsbury Halloween Shape Sugar Cookie Dough
Cheesecake Filling
- 4 8-oz blocks cream cheese softened
- 1 c powdered sugar
- 2 t vanilla extract
- 1 8-oz container whipped topping thawed
- 3/4 c sour cream
- 1/4 c Halloween sprinkles
Topping
- Whipped cream
- 8-10 baked Pillsbury Halloween sugar cookies from the second package
- Halloween sprinkles
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch springform pan. Set the cream cheese out to soften.
- Layer the presliced cookies into the bottom of the springform pan. It's ok if they aren't touching. They will touch as they bake.
- Bake for 15-18 minutes, until lightly golden at the edges and set in the center. Cool completely. Set aside.
- On a separate baking sheet, bake the second package of cookie dough according to the package directions. Cool completely and set aside.
- In a large bowl, beat the cream cheese until completely smooth.
- Beat in the powdered sugar until combined.
- Mix in the vanilla extract.
- Beat in the sour cream until smooth.
- Gently fold in the whipped topping until fully combined.
- Stir in the Halloween sprinkles.
- Spread half the cheesecake filling over the cooled crust.
- Place about 10 cookies flat on top of the cheesecake filling, reserving 8 more baked cookies for garnish.
- Spread the remaining cheesecake filling over the cookie layer and smooth the top.
- Cover and refrigerate at least 6 hours, preferably overnight. The crust and middle cookie layer will soften.
- Once fully chilled: Dip a knife into warm water and slowly run it around the springform pan to help release the cheesecake. Unclip the latch and gently remove the ring. I prefer to leave the base under the cheesecake or you can use a large spatula to transfer the whole cheesecake to a cake platter or plate.
- Before serving, top with whipped cream, the baked cookies, and more sprinkles. Slice and serve chilled.
Nutrition
The bottom line
This no bake Halloween cheesecake is welcome at every Halloween party: a colorful cookie crust, a filling sparkling with Halloween sprinkles, and pumpkin cookie pieces hiding in the middle of every slice of these easy Halloween desserts.
