No Bake Candy Corn Cheesecake

While this recipe doesn’t taste like actual candy corns (thank God! Yuck!)

It does look beautiful as a Halloween dessert or even for Thanksgiving!

The three distinct flavors in this cheesecake play wonderfully together.

One layer of vanilla, one layer of pumpkin and one layer of corn cheesecake!

Yes I said corn cheesecake.

It’s not so unusual when you think about it

After all corn is one sweet vegetable!

Nature’s candy!

It makes the perfect yellow layer in this “candy corn” inspired cheesecake

Paired up with the vanilla and pumpkin~ it really just works!

This recipe is quite simple to make, however you do have to make it three separate times because in order to get the distinct layers of each color

Each layer must chill and set before adding the next layer.

A dessert like this one is going to take time, but the final effect is well worth it!

Notes for Success:

Agar can be a tricky ingredient in No Bake Desserts such as this one.

A heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible!

Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using

I use 900 Strength agar in my recipes

CLICK HERE FOR THE EXACT BRAND *not sponsored

I know I listed this recipe under “no bake desserts” Woops!

But I then decided to use a base of my most recent white cake recipe but in all actuality you really don’t need a cake base at all.

You can totally just use a pressed graham cracker crust.

Additionally I am making them as individual servings so you will want to grab some stainless steel ring molds or go the super duper thrifty route and use 3″diameter PVC Piping from Home Depot.

Just note that while the PVC is great for frozen and cold preparation desserts YOU CANNOT BAKE IN THEM

Alternatively you can make this entire recipe into a larger family style cake and use an 8″ Stainless steel ring mold too

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS RECIPE!

For more awesome Halloween inspired recipes click the links below!

Vegan Halloween Sugar Cookies

Halloween Black and White Cookies in 30 minutes!

Halloween Graveyard Cake

No Bake Candy Corn Cheesecake

 

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Prep time

2 hours

Bake time

25 mins

Total time

2 hours 25 mins

 

Since I made my desserts into 8- 3" diameterindividual molds I've baked my white chocolate cake into tiny cupcakes as this one the perfect size to fit into the bottoms.
If you decide to make the larger cake serving simply bake the batter into the appropriate sized cake pan to fit in your mold

Serves: Serves 8ppl

Ingredients

• 1 Recipe White Cake *see notes above
• CHEESECAKE:
• For the Vanilla Layer
• Vegan Cream Cheese 1 8oz package (226g)
• Granulated Sugar ¾ cup (150g)
• Soy Milk ¾ cup (180ml)
• Agar ¼ teaspoon
• Lactic Acid 1 teaspoon or Apple Cider Vinegar 1 teaspoon
• Vanilla Extract 2 teaspoons (10ml)
• For the Pumpkin (orange) layer
• Vegan Cream Cheese 4oz (113g)
• Solid Canned Pumpkin ½ cup (113g)
• Granulated Sugar ½ cup (100g)
• Soy Milk ½ cup (120ml)
• Agar ¼ teaspoon
• Lactic Acid 1 teaspoon or Apple Cider Vinegar 1 teaspoon
• Vanilla Extract ½ teaspoon
• Orange food color 2 drops *optional
• For the Corn (yellow) layer
• Vegan Cream Cheese 4oz (113g)
• Sweet Corn (canned and drained) ½ cup (113g)
• Granulated Sugar ½ cup (100g)
• Soy Milk ½ cup (120ml)
• Agar ¼ teaspoon
• Lactic Acid 1 teaspoon or Apple Cider Vinegar 1 teaspoon
• Yellow food color 2 drops *optional
• Vanilla Extract ½ teaspoon

Instructions

1. Prepare the cake recipe as per the instructions on that recipe
2. Cool completely then trim each one to ¼" thick slices to fit into the molds that have been lined with acetate cake strips
3. Prepare the fist layer of cheesecake by combining the milk, agar and sugar in a medium heavy bottom sauce pot.
4. Bring to a boil stirring constantly and then boil for 30 seconds
5. Remove from heat and combine the vegan cream cheese,lactic acid or apple cider vinegar, and vanilla extract in a food processor or blender.
6. Add the hot soy milk mixture and process smooth
7. Divide the cheesecake batter into the molds and refrigerator to set
8. Prepare the pumpkin cheesecake the same way by combining the milk, agar and sugar in a medium heavy bottom sauce pot.
9. Bring to a boil stirring constantly and then boil for 30 seconds
10. Remove from heat and combine the vegan cream cheese, lactic acid or apple cider vinegar, pumpkin and vanilla extract in a food processor or blender
11. Add the hot milk mixture and process smooth, then add the optional food color
12. Divide the cheesecake batter into the molds on top of the vanilla layer and refrigerator to set
13. Next prepare the corn layer by combining the soy milk, agar and sugar in a medium heavy bottom sauce pot.
14. Bring to a boil stirring constantly and then boil for 30 seconds
15. Remove from heat and combine the vegan cream cheese, corn, lactic acid or apple cider vinegar, and vanilla extract in a food processor or blender
16. Add the hot milk mixture and process smooth, then add the optional food color
17. Divide the cheesecake batter into the molds on top of the vanilla layer and refrigerator to set

Notes

Cheesecake must be kept refrigerated and can be stored for up 1 week in the refrigerator covered well.

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