Crispy Cotton Candy Cheesecake Bombs Recipe
Crispy Cotton Candy Cheesecake Bombs are an irresistible treat combining creamy cheesecake filling with a crispy fried dough exterior, coated in cotton candy-flavored candy melts and garnished with crushed cotton candy. This fun and indulgent dessert offers a delightful texture contrast with a sweet, whimsical twist that’s perfect for special occasions or anytime a decadent bite-sized dessert is desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 bombs 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Scale
Filling
- 1 cup cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cotton candy, crushed
Dough
- 1 cup graham cracker crumbs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
Coating & Frying
- 2 cups cotton candy-flavored candy melts
- Oil for frying (such as vegetable or canola oil)
- Additional crushed cotton candy for garnish (optional)
Instructions
- Prepare the Filling: In a bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and crushed cotton candy until smooth and well combined.
- Chill the Filling: Cover the bowl and refrigerate the mixture for about 30 minutes to firm it up for easier handling.
- Make the Dough: In another bowl, combine the graham cracker crumbs, all-purpose flour, baking powder, and salt. Stir until evenly mixed.
- Add Eggs: Gradually add the eggs to the dry ingredients, stirring continuously until a dough begins to form and comes together.
- Divide the Dough: Remove the filling from the refrigerator. Take a small portion of dough and flatten it in your hand. Place a spoonful of the cheesecake filling in the center and carefully wrap the dough around it, sealing all edges to encase the filling completely.
- Shape the Bombs: Roll each filled dough ball into a smooth round shape and place on a baking sheet lined with parchment paper. Repeat the process until all the filling and dough are used.
- Chill Again: Place the assembled cheesecake bombs in the freezer for about 15 minutes to firm them up before frying.
- Heat Oil: In a deep fryer or large heavy pot, heat enough oil to submerge the bombs to 350°F (175°C). Use a thermometer to maintain the temperature accurately.
- Fry the Bombs: Carefully lower the chilled cheesecake bombs into the hot oil in small batches, frying each for 2-3 minutes or until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Coat with Candy Melts: Melt the cotton candy-flavored candy melts according to package instructions until smooth. Dip each fried cheesecake bomb into the melted candy, ensuring complete coverage.
- Garnish: Immediately after dipping, sprinkle additional crushed cotton candy over the candy coating before it sets to add extra color and texture.
- Serve: Allow the coating to harden for a few minutes at room temperature. Serve your crispy cotton candy cheesecake bombs as an indulgent dessert or party treat.
Notes
- Make sure to fully seal the dough around the filling to prevent leaks during frying.
- Maintain the oil temperature around 350°F to ensure even frying without absorbing excess oil.
- If cotton candy is hard to find, finely crushed regular cotton candy or cotton candy-flavored sugar candy can be used as alternatives.
- Use a neutral oil with a high smoke point for frying, such as vegetable, canola, or peanut oil.
- Chilling the bombs prior to frying helps them keep their shape and reduces oil absorption.
- Store any leftovers in an airtight container in the refrigerator and reheat briefly for best texture.
Keywords: cotton candy cheesecake bombs, crispy cheesecake bombs, fried cheesecake, cotton candy dessert, candy-coated cheesecake balls, bite-sized cheesecake treats
