Bubblegum Cloud Slices are a fun and nostalgic dessert that captures the sweet, fruity flavor of bubblegum in a light, fluffy layered treat. These colorful no-bake squares feature a crunchy graham cracker base topped with a creamy bubblegum-flavored mousse that’s as airy as a cloud. The pretty pink color and sweet bubblegum taste make these slices incredibly appealing to kids and adults who love playful desserts. They’re surprisingly easy to make with no oven required, making them perfect for hot summer days or when you want to involve children in the kitchen. The combination of textures from the crispy base to the fluffy topping creates a delightful eating experience that’s both satisfying and light.
Serving Quantity: 12 slices
Cooking Time: 20 minutes (plus 4 hours chilling time)
1. Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons bubblegum extract or flavoring
- 1/2 teaspoon vanilla extract
- 8 drops pink food coloring
- 2 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1 cup mini marshmallows
- 1/2 cup white chocolate chips, melted
- Pink and blue sprinkles for decoration
- Whipped cream for topping (optional)
2. Nutrition Information Per Serving
- Calories: 445
- Protein: 6g
- Carbohydrates: 42g
- Fat: 28g
- Fiber: 1g
- Sodium: 240mg
3. Prepare the Pan
Line a 9 by 13 inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the dessert out later for clean slicing. You can also spray the parchment lightly with cooking spray for extra insurance against sticking.
4. Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix everything together with a fork until the crumbs are evenly moistened and look like wet sand. The mixture should hold together when you squeeze it in your hand.
5. Press the Crust
Pour the graham cracker mixture into the prepared pan. Use the bottom of a measuring cup or your hands to press the crumbs firmly and evenly into the bottom of the pan. Make sure to press into the corners and create a compact, even layer. Place the pan in the refrigerator while you make the filling.
6. Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes until it’s smooth and fluffy with no lumps. Scrape down the sides of the bowl to make sure everything is well mixed.
7. Add the Condensed Milk
Pour the sweetened condensed milk into the bowl with the cream cheese. Add the bubblegum extract, vanilla extract, and pink food coloring. Beat everything together on medium speed for another 2 minutes until completely smooth and the color is evenly distributed. The mixture should be a pretty pastel pink.
8. Whip the Cream
In a separate large, cold bowl, pour the cold heavy whipping cream. Beat with an electric mixer on medium-high speed until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. This takes about 3 to 4 minutes total. The cream should hold its shape when you lift the beaters.
9. Fold Everything Together
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a folding motion rather than stirring to keep all the air in the whipped cream. Fold until no white streaks remain and everything is evenly combined. The mixture should be light, fluffy, and cloud-like.
10. Add the Marshmallows
Gently fold in the mini marshmallows, distributing them evenly throughout the pink mixture. These add little pockets of extra sweetness and a fun chewy texture.
11. Assemble the Dessert
Remove the pan with the crust from the refrigerator. Pour the pink bubblegum mousse over the crust and spread it out evenly with a spatula. Smooth the top so it’s nice and flat. The layer should be thick and fluffy, about 2 inches high.
12. Add the White Chocolate Drizzle
Drizzle the melted white chocolate over the top of the pink layer in a decorative pattern. You can use a spoon or pour it into a small plastic bag, snip off the corner, and pipe it in zigzags or swirls. Immediately sprinkle the pink and blue sprinkles over the white chocolate before it sets.
13. Chill the Dessert
Cover the pan loosely with plastic wrap, being careful not to let it touch the surface. Refrigerate for at least 4 hours or overnight until the dessert is completely set and firm. The longer it chills, the easier it will be to slice cleanly.
14. Slice and Serve
When ready to serve, use the parchment paper overhang to lift the entire dessert out of the pan onto a cutting board. Use a sharp knife to cut into 12 squares, wiping the knife clean between cuts for neat slices. Top each slice with a dollop of whipped cream if desired and serve cold.
15. Tips for Success
Bubblegum extract can be found in the baking aisle of craft stores or online. If you can’t find it, you can substitute with a combination of vanilla and strawberry extract, though the flavor won’t be quite the same. Make sure your cream cheese is fully softened to room temperature or it will be lumpy. For the best texture, use full-fat cream cheese and heavy whipping cream, not reduced-fat versions. The whipped cream needs to be beaten to stiff peaks or your mousse will be too soft and won’t hold its shape. Work quickly once you’ve whipped the cream so it doesn’t deflate. You can adjust the amount of food coloring to make the pink darker or lighter based on your preference. Gel food coloring works better than liquid for more vibrant colors. These slices are very rich, so smaller portions work well. Store covered in the refrigerator for up to four days. The marshmallows will soften over time but still taste delicious. For extra decoration, you can pipe additional whipped cream rosettes on each slice before serving. Kids love helping make these, so let them sprinkle the decorations and add the marshmallows. You can make individual servings in small cups or glasses for parties. For a fun twist, add a layer of bubblegum-flavored frosting between the crust and mousse layer. These freeze well too, just wrap individual slices tightly and freeze for up to one month, then thaw in the refrigerator before serving.
