Yummy Gummy Cheesecake
Dive into a world of creamy indulgence and playful sweetness with this Yummy Gummy Cheesecake! This no-bake dessert combines a buttery graham cracker crust with a velvety cream cheese filling, boasting a light and airy texture thanks to whipped cream and a touch of gelatin for the perfect set. The real showstopper, however, is the vibrant topping of assorted gummy candies that brings a pop of color and fun to every slice. With just 30 minutes of prep time and no oven required, this kid-approved cheesecake is as easy to make as it is delightful to eat. Perfect for birthdays, parties, or any occasion that calls for a whimsical treat, this chilled creation is an irresistible blend of rich flavor and playful charm. Serve up a slice, and let the gummy-filled fun begin!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 250 milliliters Heavy cream
- 2 teaspoons Powdered gelatin
- 3 tablespoons Water, cold
- 200 grams Assorted gummy candies
Instructions
Prepare a 9-inch springform pan by lightly greasing it or lining the base with parchment paper.
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until evenly coated and the crumbs resemble wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Place it in the refrigerator to chill while preparing the filling.
In a heatproof bowl, sprinkle the powdered gelatin over the cold water and let it sit for 5 minutes to bloom.
Meanwhile, in a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whisk the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Place the bloomed gelatin over a saucepan of simmering water or microwave it in 10-second bursts until it dissolves into a liquid.
Quickly mix the dissolved gelatin into the cream cheese filling, ensuring it’s well combined.
Pour the filling over the chilled crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or until set.
Once the cheesecake is firm, remove it from the springform pan and transfer it to a serving plate.
Decorate the top of the cheesecake with assorted gummy candies in a fun and colorful pattern.
Slice and serve chilled! Store leftover cheesecake in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 364 mg | 16% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 43.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
