Introduction

Crispy Cotton Candy Cheesecake Bombs are a delightful treat combining creamy cheesecake filling with a crispy, fried exterior and a whimsical cotton candy twist. These bite-sized indulgences are perfect for parties or whenever you want a fun dessert that’s both crunchy and sweet.

The image shows several round, soft-looking treats placed on a white plate, set on a white marbled surface. Each treat is covered in tiny, round sprinkles in shades of pink and white, giving them a textured outer layer. One treat is partially eaten, revealing a fluffy, white, and creamy inner layer with a smooth, soft texture. The contrast between the vibrant sprinkle coating and the light, airy interior is clear and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup cotton candy, crushed
1 cup graham cracker crumbs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3 large eggs
2 cups cotton candy-flavored candy melts
Oil for frying
Additional crushed cotton candy for garnish (optional)

Instructions

Step 1: In a bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and crushed cotton candy until smooth and well combined.
Step 2: Cover the bowl and refrigerate the mixture for about 30 minutes to firm it up.
Step 3: In another bowl, combine the graham cracker crumbs, flour, baking powder, and salt. Mix well.
Step 4: Gradually add the eggs to the dry ingredients, stirring until a dough begins to form.
Step 5: Remove the chilled filling from the refrigerator. Take a small amount of dough and flatten it in your hand. Place a spoonful of the cheesecake filling in the center and wrap the dough around it, sealing it well.
Step 6: Roll the filled dough into a ball shape and place on a baking sheet lined with parchment paper. Repeat until all the filling is used.
Step 7: Place the assembled cheesecake bombs in the freezer for about 15 minutes to firm up.
Step 8: In a deep fryer or large pot, heat oil to 350°F (175°C).
Step 9: Carefully drop the cheesecake bombs into the hot oil, frying in batches for 2-3 minutes or until golden brown. Remove and drain on paper towels.
Step 10: Melt the cotton candy-flavored candy melts according to package instructions. Dip each cheesecake bomb into the melted candy, ensuring they are fully coated.
Step 11: Immediately sprinkle additional crushed cotton candy on top before the coating sets.
Step 12: Allow the candy coating to harden for a few minutes before serving.

Tips & Variations

Use flavored candy melts like strawberry or blueberry for a different twist on the coating.
Make sure the filling is well chilled before wrapping to prevent leakage during frying.
You can swap cotton candy with finely chopped fresh fruit for a less sweet, fruity variation.
Fry the bombs in small batches to keep the oil temperature steady for a perfectly crispy exterior.

Storage

Store any leftover cheesecake bombs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven for a few minutes to restore crispiness, but avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of four round coconut balls placed on a white plate, which sits on a white marbled surface. Each ball is coated with tiny pink and white sugar beads, creating a bumpy texture on the outside. One coconut ball in the front has a bite taken out, revealing a soft, fluffy white inside with a slightly moist texture. The pink sugar beads blend gently into the white coconut center near the edges, showing the contrast between the crunchy outside and the tender inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these cheesecake bombs instead of frying?

While frying yields the crispiest texture, you can bake the bombs at 375°F (190°C) for about 15-20 minutes until golden. Keep in mind the texture will be less crunchy.

What’s the best way to crush cotton candy for this recipe?

Place cotton candy in a sealed plastic bag and gently crush it with a rolling pin or your hands to achieve fine pieces without turning it into powder.