Crispy Crispy Cotton Candy Cheesecake Bombs

Indulge in these delightful crispy cotton candy cheesecake bombs, featuring a fluffy, flavored cream cheese filling encased in a golden-fried biscuit dough, coated in a colorful sugar crust, and garnished with real cotton candy. A perfect treat for any occasion!

Print Recipe Pin Recipe

Prep Time 40

Cook Time 15

Chill Time 30

Total Time 1

Servings: 8 bombs

Course: Dessert, Snack

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

For the Cheesecake Filling:

8 oz cream cheese Ensure it is softened to achieve a smooth, lump-free filling.
0.5 cup powdered sugar Sift to prevent lumps in the cheesecake filling.
1 tsp vanilla extract Adds a classic sweet aroma and flavor.
0.5 tsp cotton candy flavoring Essential for the distinct cotton candy taste; adjust to preference.
0.25 cup whipped topping Gently fold in to keep the filling light and airy.
2 tbsp heavy cream Enhances richness and smooth texture of the filling.

For the Dough & Frying:

1 package refrigerated biscuit dough (8-count) An 8-count package is ideal for this recipe.
2 tbsp all-purpose flour Used to prevent the dough from sticking while rolling.
500 ml Vegetable oil Use enough oil to submerge the bombs during frying.

For the Coating & Garnish:

1 cup granulated sugar Forms the delicious crispy, sweet coating.
0.5 tsp cotton candy flavoring Optional, adds an extra layer of cotton candy flavor to the coating.
10 drops Pink & blue food coloring Optional, for vibrant, fun colors reminiscent of cotton candy.
50 g Cotton candy pieces Garnish just before serving to prevent them from dissolving.
50 g powdered sugar For a final dusting, adds a touch of elegance and sweetness.
50 g white chocolate drizzle Melted and drizzled over the bombs for extra sweetness and visual appeal.

Equipment

Electric mixer
Mixing Bowls
Rolling Pin
Deep Fryer
Slotted spoon
Paper Towels

Method

Beat cream cheese until smooth. Add powdered sugar, vanilla, and cotton candy flavoring. Fold in whipped topping and heavy cream until fluffy. Chill for 30 minutes.
Separate biscuits and roll each into a thin circle on a lightly floured surface.
Scoop 1–2 tbsp of chilled filling into the center of each dough circle. Seal the edges tightly and roll into a smooth ball.
Heat oil to 350°F. Fry bombs for 1–2 minutes per side until golden brown. Drain on paper towels.
Mix granulated sugar with flavoring and food coloring. Roll the warm bombs in the sugar mixture until completely coated.
Drizzle with white chocolate, dust with powdered sugar, and top with fresh cotton candy just before serving.

Notes

Feel free to adjust the amount of cotton candy flavoring to your taste. For best results, serve these bombs warm and add the cotton candy garnish just before eating to prevent it from dissolving. Bon appétit and happy cooking!