🍰 Cotton Candy Cheesecake (No-Bake)
📝 Ingredients:
For the crust:
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1 ½ cups graham cracker crumbs (or use crushed pink wafer cookies for extra flair)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
For the filling:
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16 oz (2 blocks) cream cheese, softened
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1 cup heavy whipping cream
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⅔ cup powdered sugar
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1 tsp vanilla extract
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1–2 tsp cotton candy flavoring (like LorAnn or Amoretti)
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A few drops of pink and blue gel food coloring (optional, for swirls)
For the topping (optional):
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Extra whipped cream
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Sprinkles or edible glitter
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Bits of real cotton candy (added just before serving)
👩🍳 Instructions:
1. Make the crust:
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Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
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Press firmly into the bottom of a 9-inch springform pan.
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Chill in the fridge while you make the filling.
2. Whip the cream:
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In a cold mixing bowl, whip the heavy cream to stiff peaks. Set aside.
3. Make the cheesecake base:
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In a separate bowl, beat cream cheese until smooth.
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Add powdered sugar, vanilla, and cotton candy flavoring.
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Mix until fully combined and fluffy.
4. Fold in whipped cream:
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Gently fold the whipped cream into the cheesecake mixture until smooth and airy.
5. Color & swirl:
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Divide the filling into two bowls.
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Tint one pink and the other blue (a little goes a long way!).
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Spoon alternating dollops into the crust, then gently swirl with a knife for that dreamy cotton candy look.
6. Chill:
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Cover and refrigerate for at least 6 hours or overnight until set.
7. Decorate & serve:
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Top with whipped cream, sprinkles, or a tuft of real cotton candy just before serving (it melts quickly on moist surfaces!).
💡 Tips:
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Cotton candy flavoring is potent — start with 1 tsp and taste before adding more.
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Want it firmer for slicing? Add 1 tsp unflavored gelatin (bloomed in 2 tbsp warm water) to the filling.
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Use pastel rainbow sprinkles for a carnival-ready vibe.
Would you like a baked version or a mini cheesecake cup version for parties? 🎉
