Description
A delightful and colorful dessert that combines the flavors of cotton candy with a creamy cheesecake, perfect for parties and special occasions.
Ingredients
Scale
- 2 cups graham cracker crumbs (or vanilla wafers, crushed)
- ½ cup unsalted butter (melted)
- 2 tbsp sugar
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 tsp cotton candy flavoring (or vanilla extract if unavailable)
- 2 cups heavy whipping cream (cold)
- Pink and blue gel food coloring
- Whipped cream (for decoration)
- Cotton candy (pink & blue, for decoration)
- Mini marshmallows or sprinkles (for decoration)
Instructions
- Mix graham crumbs, melted butter, and sugar until combined. Press into the bottom of a springform pan. Chill in fridge while making filling.
- In a large bowl, whip heavy cream until stiff peaks form. Set aside.
- In another bowl, beat cream cheese until smooth. Add powdered sugar and cotton candy flavoring. Mix well. Fold in whipped cream until fluffy. Divide mixture into two bowls. Tint one pink and one blue.
- Spread pink filling evenly over crust. Layer blue filling on top, swirling lightly for a cotton candy look. Smooth the top and refrigerate at least 4 hours (overnight best).
- Pipe whipped cream swirls on top. Add cotton candy right before serving (to prevent melting). Sprinkle with marshmallows or sprinkles.
Notes
- For a stronger cotton candy flavor, increase the amount of cotton candy flavoring.
- Ensure the heavy cream is very cold for best whipping results.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg