Bubblegum Cheesecake Pink Treat (Print Format)
A pink, velvety cheesecake with bubblegum flavor and playful gumball topping—perfect for a fun and festive treat.
# Ingredients:
→ FOR THE CRUST
01 -
2 cups Graham Cracker Crumbs
02 -
2 tablespoons Sugar
03 -
6 tablespoons Butter, melted
→ FOR THE FILLING
04 -
4 packages Cream Cheese, 8 ounces each, softened
05 -
1 cup Powdered Sugar
06 -
1/3 cup Sugar
07 -
1 teaspoon Vanilla
08 -
1/3 cup Heavy Cream
09 -
Neon Pink Food Coloring Gel
10 -
1 cup Gumballs
→ FOR THE TOP - TO DECORATE
11 -
4 tablespoons Butter
12 -
4 ounces Cream Cheese
13 -
1/2 teaspoon Vanilla
14 -
2 tablespoons Heavy Cream
15 -
4 cups Powdered Sugar
16 -
Neon Pink Food Coloring Gel
17 -
Gumballs to decorate the top
# Steps:
01 -
Line the bottom of a 7-inch springform pan with parchment paper.
02 -
Place the graham cracker crumbs in a bowl. Add the sugar and melted butter, and mix until combined. Press the mixture into the bottom of the springform pan and smooth evenly. Place the pan in the freezer.
03 -
In the mixing bowl of a stand mixer, combine the softened cream cheese, heavy cream, sugar, and powdered sugar. Blend on low until the ingredients are well mixed. Add the vanilla and mix until combined. Scrape down the sides of the bowl and blend until smooth and creamy.
04 -
Add several drops of neon pink food coloring gel and mix well. Adjust the color if needed by adding more gel until the desired shade is achieved. Scrape down the sides of the bowl to ensure all batter is evenly colored. Gently fold in the gumballs using a spatula.
05 -
Pour the filling into the prepared crust. Place the pan in the freezer overnight for the best results.
06 -
In the mixing bowl, add softened butter and cream cheese and whip with a whisk attachment until creamy and fluffy. Add vanilla and heavy cream, and mix well. Gradually add the powdered sugar, one cup at a time, blending on low speed until fully incorporated. Add neon pink food coloring gel a few drops at a time until the frosting reaches the desired shade.
07 -
Place the frosting lengthwise onto a piece of plastic wrap and roll it into a long ribbon. Snip one end of the plastic wrap and place it into a pastry bag fitted with a whipped cream tip. Pipe the frosting onto the edges of the cheesecake in a swirling motion, creating fluffy dollops.
08 -
Add gumballs to decorate the top of the cheesecake. Place the cheesecake back in the freezer until ready to serve.
09 -
When ready to serve, remove the cheesecake from the springform pan and slice into 2-inch pieces.