Here’s a fun, whimsical dessert that’s perfect for birthdays, parties, or just a colorful treat: Cotton Candy Cheesecake! It’s a no-bake cheesecake that blends the nostalgic flavor of cotton candy with a creamy, dreamy filling and pastel hues.
🍭 Cotton Candy Cheesecake (No-Bake)
Ingredients (Serves 8–10):
For the crust:
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1½ cups graham cracker crumbs (or crushed vanilla wafers)
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¼ cup sugar
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6 tablespoons butter, melted
For the filling:
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16 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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½ teaspoon cotton candy flavoring (LorAnn or similar)
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2 cups whipped topping (like Cool Whip), or homemade whipped cream
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Gel food coloring (pink, blue, or any pastel shades)
Optional topping:
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Extra whipped topping
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Cotton candy (add just before serving so it doesn’t melt)
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Sprinkles or edible glitter
Instructions:
1. Make the crust:
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Mix graham crumbs, sugar, and melted butter until evenly moistened.
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Press into the bottom of a 9-inch springform pan.
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Chill in the fridge while you prepare the filling.
2. Prepare the filling:
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Beat cream cheese until smooth.
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Add powdered sugar, vanilla, and cotton candy flavoring; beat until creamy.
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Gently fold in whipped topping until well combined.
3. Color & layer:
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Divide mixture into 2 or 3 bowls.
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Tint each with a few drops of gel food coloring (e.g., pink and blue).
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Spoon dollops of each color into the crust, then swirl gently with a knife for a marbled effect or layer them for a striped look.
4. Chill:
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Cover and refrigerate at least 4 hours, preferably overnight, until fully set.
5. Decorate & serve:
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Top with extra whipped topping and cotton candy just before serving.
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Slice and serve chilled.
✅ Tips & Variations:
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Cotton candy flavoring: A little goes a long way — start with ½ tsp and adjust to taste.
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For a firmer texture, mix in 1 teaspoon gelatin (dissolved in 1 tablespoon hot water) to the filling before chilling.
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You can use an Oreo or sugar cookie crust for extra sweetness.
Would you like a baked version or mini cheesecake cups for parties?