Hello Sugar Friends!
Those of you who have followed my blog for a while know that I am a very lazy busy woman. I am all for making things easier on ourselves when possible. I think everything has its place: scratch, doctored, handmade, pre made. Whatever works works for me!
Since I am especially lazy busy right now, I was brainstorming a really easy dessert I could bring to a Halloween function. I wasn’t in the mood for cake, or cupcakes, or cake balls, or pie, or donuts…… but cheesecake, yes!
However, I am way too lazy busy right now to make cheesecake from scratch. So I decided to experiment with my idea using boxed no bake cheesecake. Yep, I went there. 🙂
I used 3 mixes for the cheesecake I made.
I used an 8 inch spring form pan. I used almost two of the three packs of the crust mix because I like a really thick crust on my cheesecake. After I packed in the crust, I went over the outer edges with the back of a spoon to pack it all down evenly. I wanted the crust to look very uniform and even when the cake was unmolded. (Just cuz I am being lazy using shortcuts doesn’t mean I don’t want it to look good!)
Next I mixed up 2 packs of cheesecake and colored it orange with gel colors. You could also add some orange flavoring to jazz it up if you like.
In went the orange cheesecake, estimating one third up the pan.
I used a paper towel to wipe the inside edges clean of any smears. I was trying to keep the layers of the cake as clean as level as possible so it would be pretty when unmolded.
Third pack of cheesecake mix was colored black. Yep, I went there! It’s Halloween; what’s more fun than a black mouth! You could start with chocolate mix if you desire, and then you would have chocolate and orange flavored cheesecake. That would be yummy.
In went a layer of black cheesecake mix.
Third layer is orange again. Bang the pan well and clean up the top edges again. Into the freezer overnight. We need it to be rock solid to unmold it.
The next day (or week, or whenever you get around to it like me), unlatch the spring and take off the outer ring of the pan. It will release easily and cleanly from the cake. Immediately put a piece of parchment and cake cardboard on top and flip it over. Then remove the bottom of the pan. It also came off super easily.
Then quickly put your cake plate on top and flip it back over.
Now guys, this cake is going to sweat profusely if you leave it out at room temp. It’s going to sweat buckets. It’s going to pool and drip black streaks down the sides. And yes, I do know this from first hand experience. 😯 So you need to let this thaw in the fridge, preferably inside a box. That way the condensation will collect outside the box and not on the surface of the cake.
If you are lazy a minimalist like me, a simple presentation on a cake platter is all it needs. It’s pretty enough to stand alone.
Yummy cheesecakey deliciousness. And it really did taste pretty good for coming from a box.
BUT, if you really want to get your Halloween on, you can pipe some super easy buttercream ghosts around the side this :
Wooooooooo…………. (not really sure how you type scary ghost sounds)
Since it’s too hard to explain how I piped these ghosts, I have a teeny tiny little video to show how I did it. Disclaimer: My son filmed this using my phone;don’t expect too much:
Wasn’t that fun?
And lazy easy!
Just in case you can’t bring yourself to use a box, here is an easy no bake cheesecake recipe:
Crust:
1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted
Mix crust ingredients and press into bottom and sides of 9-inch pie plate.
Filling:
1 can sweetened condensed milk
1/3 c. lemon juice
1/2 c. sour cream
In medium size bowl beat cream cheese until fluffy. Add condensed milk, stir in lemon juice and sour cream; blend ingredients well. Chill 20 minutes then fill pie crust. Chill 2 hours.
Hope you guys try it! Send me pics of the black mouths! 
Happy Halloweening,
Sharon
