Description
Bright, whimsical, and bursting with nostalgic flavor, this Bubblegum Cheesecake is a no-bake dessert dream. With its eye-catching pink filling, velvety texture, and colorful candy toppings, it’s the perfect addition to your collection of easy dessert ideas, fun birthday recipes, or quick no-bake party treats. Whether you’re looking for a kid-friendly dessert or a creative food idea to impress guests, this creamy and cheerful cheesecake is guaranteed to steal the spotlight. The combination of buttery graham cracker crust and bubblegum-flavored filling makes it an irresistible sweet treat for all ages.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp bubblegum extract (to taste)
- A few drops pink gel food coloring
- 2 cups whipped topping (e.g., Cool Whip)
For the Topping:
- 1 cup whipped topping (optional)
- Colorful gumballs
- Rainbow sprinkles
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until texture resembles wet sand.
- Press the mixture into the bottom of a springform pan. Chill for 15–20 minutes.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and bubblegum extract. Mix well.
- Add pink food coloring and stir until the desired color is achieved.
- Gently fold in whipped topping with a rubber spatula. Do not overmix.
- Spoon the filling over the chilled crust and smooth the top with an offset spatula.
- Optionally, add a layer of whipped topping on top.
- Cover and refrigerate for 4–6 hours or overnight.
- Once set, remove from the pan and decorate with gumballs and rainbow sprinkles.
- Slice and serve chilled.