Description
A creamy, no-bake pink paradise candy cheesecake with a vibrant color and sweet flavor.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup pink candy melts, melted
- 1/4 cup sprinkles
Instructions
- Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan.
- Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
- Whip heavy cream until stiff peaks form. Fold into cream cheese mixture.
- Melt pink candy melts and fold into the filling along with sprinkles.
- Pour filling over the crust. Chill for at least 4 hours.
- Garnish with extra sprinkles before serving.
Notes
- Use room temperature cream cheese for a smoother texture.
- Chill the bowl and beaters before whipping cream.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: no bake cheesecake, pink paradise candy, easy dessert