Introduction

Crispy Cotton Candy Cheesecake Bombs combine the creamy richness of cheesecake with a playful, crispy exterior and the sweet whimsy of cotton candy flavor. These bite-sized treats are perfect for impressing guests or indulging in a fun dessert at home.

The image shows four small round sweets placed on a white plate set on a white marbled surface. Each sweet has a rough outer layer covered with tiny round sprinkles that are mainly pink and white. One sweet is bitten, showing its soft white inside, which looks fluffy and moist, contrasting with the grainy outside. The sweets have a dome shape and are close to each other, with the bitten one in front and the other three behind it, slightly out of focus. 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

For a different flavor twist, try using fruit-flavored candy melts instead of cotton candy flavor.
If you don’t have a deep fryer, use a heavy-bottomed pot and a thermometer to maintain the oil temperature properly.
To prevent the dough from sticking to your hands, lightly dust your hands with flour while shaping the bombs.
Use colorful cotton candy to create a more vibrant and festive appearance.

Storage

Store leftover cheesecake bombs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave for about 10-15 seconds, but avoid overheating to maintain the crispy exterior. Candy coating is best fresh but can be stored at room temperature for a few hours if uncovered.

How to Serve

The image shows three round, bite-sized sweets placed on a white plate with a white marbled surface below. Each sweet is fully covered with tiny white and pink round sprinkles on the outside, creating a textured surface. One sweet is partially bitten, revealing a fluffy, soft, white inside with a slightly crumbly texture. The overall color contrast between the pink and white sprinkles and the white filling makes the sweets look light and delicate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the cream cheese filling can be prepared up to 24 hours in advance and kept refrigerated. Just bring it back to a firmer consistency before assembling the bombs.

What oil is best for frying these cheesecake bombs?

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, to ensure even frying without affecting the flavor.