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A delicious plate of Crispy Cotton Candy Cheesecake Bombs

Crispy Cotton Candy Cheesecake Bombs

These delightful Crispy Cotton Candy Cheesecake Bombs feature a creamy, flavored cheesecake filling encased in crispy biscuit dough, fried to golden perfection, and coated in a whimsical sugar mixture. A fun and irresistible treat!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 bombs
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 226 g cream cheese Softened, at room temperature, for easy blending.
  • 60 g powdered sugar Sifted to prevent lumps in the filling.
  • 1 tsp vanilla extract Enhances the overall sweetness and aroma.
  • 0.5 tsp cotton candy flavoring Essential for the signature cotton candy taste in the filling.
  • 60 ml whipped topping Adds lightness and airiness to the filling.
  • 30 ml heavy cream Contributes to a richer, smoother texture.
Bombs & Frying
  • 1 package refrigerated biscuit dough Use an 8-count package for convenience.
  • 2 tbsp all-purpose flour For dusting the work surface and preventing sticking.
  • 500 ml Vegetable oil Enough for deep frying, typically 2-3 inches deep in your pot.
Coating & Garnish
  • 200 g granulated sugar For coating the fried bombs, providing a sweet crunch.
  • 0.5 tsp cotton candy flavoring Optional, for an extra burst of cotton candy flavor in the coating.
  • 2 drops Pink & blue food coloring Optional, for vibrant, fun colors in the sugar coating.
  • 1 cup Cotton candy pieces Optional, for a whimsical garnish and extra texture.
  • 2 tbsp Powdered sugar Optional, for a light dusting as a final garnish.
  • 100 ml Whipped cream or white chocolate drizzle Optional, for serving as an indulgent topping.

Equipment

  • Mixing Bowl
  • Candy thermometer
  • Deep Pot or Fryer
  • Shallow bowl
  • Wire Rack

Method
 

  1. In a mixing bowl, beat the cream cheese until it achieves a smooth and creamy consistency.
  2. Add the powdered sugar, vanilla extract, cotton candy flavoring, whipped topping, and heavy cream to the cream cheese. Beat until well combined and smooth.
  3. Chill the cheesecake filling in the refrigerator while preparing the dough, as this will make it easier to handle.
  4. Separate the biscuits from the package. On a lightly floured surface (using the all-purpose flour), gently roll or flatten each biscuit into a thin round.
  5. Take a rolled-out biscuit and scoop approximately 1-2 tablespoons of the chilled filling into the center.
  6. Carefully fold the edges of the biscuit dough over the filling and pinch them together tightly to seal, forming a ball. Ensure no filling leaks out.
  7. Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Use a candy thermometer to ensure accuracy, as the right temperature is crucial for golden-brown perfection.
  8. Carefully place the cheesecake bombs into the hot oil, frying in batches if necessary, until golden-brown and crispy on all sides. This usually takes a few minutes per side.
  9. Remove the fried bombs with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
  10. In a shallow bowl, combine the granulated sugar with the optional cotton candy flavoring and food coloring until well mixed.
  11. While the bombs are still warm, roll them individually in the prepared sugar mixture until fully coated.
  12. Serve immediately, optionally garnished with cotton candy pieces, a dusting of powdered sugar, or a drizzle of whipped cream or white chocolate.

Notes

These crispy cotton candy cheesecake bombs are a fantastic, whimsical dessert perfect for parties or a sweet treat. Feel free to adjust the amount of cotton candy flavoring to your personal preference, and don't hesitate to get creative with your garnishes!