Introduction

Crispy Cotton Candy Cheesecake Bombs are a delightful treat that combines creamy cheesecake filling with a crisp, fried exterior and a fun cotton candy twist. Perfect for parties or a special dessert, these bite-sized bombs are sure to delight anyone with a sweet tooth.

The image shows round, soft-looking white balls with a rough texture, covered in tiny pink and white sugar beads. One ball is bitten, revealing a fluffy, moist white inside. The balls sit closely on a white plate, all resting on a white marbled surface, creating a clean and bright scene. The pink and white beads add a pop of color to the mostly white treats. 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: Prepare the filling by mixing the softened cream cheese, granulated sugar, vanilla extract, and crushed cotton candy in a bowl until smooth and well combined.
Step 2: Cover the filling mixture and refrigerate for about 30 minutes to firm 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 forms.
Step 5: Remove the filling from the fridge. Take a small amount of dough, flatten it in your hand, and place a spoonful of cheesecake filling in the center. Wrap the dough around the filling, sealing it well.
Step 6: Roll the filled dough into balls and place them on a baking sheet lined with parchment paper. Repeat with the remaining dough and filling.
Step 7: Freeze the assembled cheesecake bombs for about 15 minutes to firm up.
Step 8: Heat oil in a deep fryer or large pot to 350°F (175°C).
Step 9: Fry the bombs 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 fried bomb into the melted candy to coat completely.
Step 11: Sprinkle additional crushed cotton candy on top immediately before the coating sets.
Step 12: Let the candy coating harden for a few minutes before serving.

Tips & Variations

For easier handling, chill the dough slightly before shaping to prevent sticking.
Use a candy thermometer to maintain the oil temperature for perfect frying.
Try substituting the cotton candy with flavored marshmallows for a different twist.
Add a pinch of cinnamon or nutmeg to the dough for a warm spice note.

Storage

Store leftover cheesecake bombs in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a warm oven to maintain crispiness before serving. Avoid microwaving as this can make the coating soggy.

How to Serve

Three round dessert balls sit on a plain white plate with a white marbled surface underneath. Each ball is coated in small, bright pink sugar crystals, giving a grainy texture. One ball is bitten into, showing a soft, creamy white filling inside that is smooth and dense. The round shapes are evenly sized, with the pink coating covering all sides. The lighting highlights the contrast between the shiny sugar outside and the soft inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these cheesecakes bombs instead of frying?

Baking is possible but will result in a different texture and less crispiness. Frying gives the signature golden, crunchy exterior that contrasts nicely with the creamy filling.

What if I can’t find cotton candy-flavored candy melts?

You can substitute with white chocolate or vanilla-flavored candy melts and add a touch of cotton candy flavoring or food coloring to mimic the look and taste.