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Kawaii bubblegum cheesecake fudge squares in pastel pink with glossy texture, topped with sprinkles and sparkles on a soft pink background.
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Bubblegum Cheesecake Fudge

This bubblegum cheesecake fudge is creamy, sweet, and delightfully nostalgic, combining rich cheesecake flavor with playful bubblegum notes in a soft pastel treat. It’s an easy no-bake dessert that’s perfect for parties, gifting, or anytime you want a fun, whimsical sweet that looks just as magical as it tastes.
Course Candy, Dessert, No-Bake Treat, Snack
Cuisine American, Contemporary
Keyword bubblegum cheesecake fudge, bubblegum fudge, fun dessert recipes, no bake fudge, nostalgic desserts, pastel desserts, pink cheesecake fudge, sugarcloudbaking fudge, white chocolate cheesecake fudge
Prep Time 10 minutes
Cook Time 5 minutes
2 hours
Total Time 2 hours 30 minutes
Servings 16 squares
Calories 200kcal
Cost $10 per batch

Equipment

  • saucepan
  • heatproof spatula or wooden spoon
  • Large mixing bowl
  • electric hand mixer or whisk
  • measuring cups
  • Measuring spoons
  • 8×8 inch baking pan
  • Parchment paper
  • knife

Ingredients

Cheesecake Fudge Base

  • 12 oz white chocolate chips
  • 8 oz cream cheese softened
  • ¼ cup unsalted butter
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1–1½ tsp bubblegum extract start small—very strong
  • Pink gel food coloring optional, for pastel color

Optional Toppings

  • White chocolate drizzle
  • Pastel sprinkles
  • Edible glitter or shimmer dust

Instructions

Prep pan

  • Line an 8×8-inch baking pan with parchment paper.

Melt chocolate

  • In a saucepan over low heat, melt white chocolate chips and butter, stirring constantly until smooth. Remove from heat.

Mix cheesecake layer

  • In a mixing bowl, beat softened cream cheese until smooth. Slowly mix in melted chocolate, powdered sugar, vanilla, and bubblegum extract. Beat until creamy and lump-free.

Color & pour

  • Add a small amount of pink gel food coloring if desired. Spread mixture evenly into prepared pan.

Decorate (optional)

  • Sprinkle with pastel sprinkles or drizzle with melted white chocolate.

Chill & slice

  • Refrigerate for 2–3 hours or until fully set. Slice into squares.

Notes

  • Bubblegum extract strength: Bubblegum extract is very potent. Start with 1 teaspoon, taste, and add more in small drops to avoid overpowering the fudge.
  • Cream cheese texture: Fully soften the cream cheese before mixing to ensure a smooth, creamy texture without lumps.
  • Chocolate melting tip: Melt the white chocolate slowly over low heat and stir constantly to prevent scorching or graininess.
  • Color control: Use gel food coloring (not liquid) to achieve a vibrant pastel pink without thinning the fudge.
  • Swirl option: For a marbled look, reserve ½ cup of uncolored fudge and swirl it into the pink layer before chilling.
  • Toppings timing: Add sprinkles or edible glitter before chilling so they stick, but save any candy pieces for garnish only after slicing.
  • Chilling time: Allow the fudge to chill fully for clean cuts and the best texture.
  • Storage: Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.

💡 Tips & Variations

  • Flavor control: Bubblegum extract varies by brand—add gradually and taste.
  • Swirl option: Swirl in plain cheesecake fudge for a marbled pink-and-white look.
  • Extra fun: Add crushed bubblegum-flavored candy after chilling as garnish only (don’t mix in).
  • Storage: Store refrigerated up to 5 days or freeze up to 2 months.