Bubblegum Cheesecake

I love how playful and nostalgic this bubblegum cheesecake feels. It combines the creamy richness of a classic cheesecake with a fun bubblegum flavor and a pop of bright color. Every slice feels like a celebration, and I always enjoy serving this when I want something unexpected and cheerful on the dessert table.

Why You’ll Love This Recipe

I like this recipe because it balances fun and flavor without being overly complicated. I get a smooth, creamy cheesecake texture with a sweet bubblegum taste that reminds me of childhood treats. I also enjoy how eye-catching it looks, especially with colorful gumballs on top, making it perfect for parties, birthdays, or themed events.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the graham cracker crust:

• 2 cups graham cracker crumbs (from about 16 full sheets)
• 2 tablespoons granulated sugar
• 6 tablespoons butter, melted

For the bubblegum cheesecake filling:

• 32 ounces cream cheese, fully softened at room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon bubblegum flavoring
• 4 large eggs, at room temperature
• 1 cup sour cream
• Neon pink gel food coloring, as needed

For topping (optional):

• Colorful gumballs

Directions

I start by preheating the oven to 325°F (165°C). I mix the graham cracker crumbs, sugar, and melted butter until the texture looks like wet sand. I press this mixture firmly into the bottom of a springform pan and bake it for about 10 minutes, then let it cool.

For the filling, I beat the softened cream cheese until smooth and creamy. I add the sugar and mix again until fully combined. I then blend in the vanilla extract, bubblegum flavoring, and sour cream. I add the eggs one at a time, mixing gently after each addition. Finally, I add a small amount of neon pink gel food coloring until I reach the color I like.

I pour the filling over the cooled crust and smooth the top. I bake the cheesecake for 55–65 minutes, until the center is slightly jiggly but the edges are set. I turn off the oven, crack the door slightly, and let the cheesecake cool inside for about an hour. After that, I refrigerate it for at least 4 hours, preferably overnight. Before serving, I decorate the top with colorful gumballs if I feel like adding extra fun.

Servings And Timing

I usually cut this cheesecake into 10 to 12 slices.
Preparation time is about 25 minutes, baking time is around 1 hour, and chilling time takes at least 4 hours. I plan on roughly 5½ to 6 hours total, including cooling and chilling.

Variations

I sometimes swap the graham cracker crust for a vanilla wafer or sugar cookie crust for a sweeter base. When I want a milder flavor, I reduce the bubblegum flavoring slightly and add more vanilla. I also like using pastel sprinkles or whipped cream instead of gumballs for a different topping style.

Storage/Reheating

I store this cheesecake covered in the refrigerator, where it stays fresh for up to 4 days. I usually serve it cold straight from the fridge, so reheating is not necessary. If I freeze it, I wrap individual slices tightly and thaw them overnight in the refrigerator before serving.

FAQs

Can I Make This Cheesecake Ahead Of Time?

Yes, I often make it a day in advance because the flavor and texture improve after chilling overnight.

What If I Don’t Have Bubblegum Flavoring?

I find that the bubblegum flavoring is essential for the signature taste, but in a pinch, I make a vanilla cheesecake with pink coloring for a similar look.

How Do I Prevent Cracks On Top?

I avoid overmixing the eggs and let the cheesecake cool gradually in the oven, which helps prevent cracking.

Can I Use Low-Fat Cream Cheese?

I prefer full-fat cream cheese because it gives the smoothest and creamiest texture.

Do The Gumballs Get Hard In The Fridge?

Yes, they can harden over time, so I usually add them shortly before serving.

Conclusion

I enjoy making this bubblegum cheesecake whenever I want a dessert that feels fun, colorful, and memorable. The creamy texture paired with the nostalgic flavor always makes it a hit, and I love how easily it becomes the centerpiece of any celebration.

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