Cotton Candy Cheesecake Bites (Print Version)
# Ingredients:
→ Graham Cracker Base
01 -
2 tablespoons sugar, granulated
02 -
6 tablespoons butter, melted and unsalted
03 -
1½ cups of crushed graham crackers
→ Cheesecake Filling with Cotton Candy
04 -
½ cup powdered sugar
05 -
8 oz cream cheese, softened
06 -
1 cup heavy cream for whipping
07 -
1 teaspoon vanilla essence
08 -
½ teaspoon cotton candy flavor
09 -
Food coloring in pink and blue
→ Sweet Gummy Topping
10 -
½ cup sour gummy bits
11 -
1 cup diced mini gummies
12 -
Optional: melted white chocolate for drizzling
# Instructions:
01 -
Combine the crushed grahams, sugar, and melted butter in a bowl. Push the mix into your mini cheesecake molds or cupcake liners, smoothing it down. Let it cool in the fridge for 15 minutes as you get started on the cheesy filling.
02 -
In a big mixing bowl, whip the softened cream cheese, powdered sugar, vanilla, and cotton candy essence till the texture is rich and lump-free.
03 -
Using a separate clean bowl, whisk heavy cream till it forms stiff peaks. Carefully fold the silky cream into the cheese base, ensuring it’s fully blended.
04 -
Split the cheesecake mixture between two bowls. Stir pink coloring into one and blue into the other, making sure not to overmix so the colors stay bold.
05 -
Dollop layers of pink and blue filling onto the biscuit crusts. Use a toothpick to swirl the hues lightly for a fun cotton candy look.
06 -
Scatter chopped gummies over the cheesecake mix, pressing some down. Place in the fridge for no less than 4 hours to set firm.
07 -
Before eating, add sour gummy bits on top of each cheesecake piece. Drizzle on melted white chocolate if you’d like. Serve cool for the yummiest bite!
# Notes:
01 -
Keep these chilled cheesecakes in a sealed container in the fridge for 4 days max.
02 -
Pop them in the freezer to make a frosty semi-frozen snack.
03 -
Mix things up with different gummy candies for a variety of flavors.