Crispy Cotton Candy Cheesecake Bombs Recipe

If you’re a dessert lover looking for something whimsical, creamy, and full of texture, Crispy Cotton Candy Cheesecake Bombs will be your new obsession. These treats combine the dreamy sweetness of cotton candy with the indulgent creaminess of cheesecake, all wrapped in a crispy, golden shell that gives you the most satisfying crunch. They look as good as they taste, making them the perfect showstopper for parties, holidays, or when you simply crave something extraordinary.

This recipe walks you through everything — from creating the fluffy cheesecake filling to assembling, frying, and garnishing your bombs to perfection. Let’s dive into this sweet symphony of textures and flavors.

What Are Cotton Candy Cheesecake Bombs?

Imagine this: a soft, creamy cheesecake center infused with hints of vanilla and cotton candy flavor, wrapped in a delicate layer of dough, then fried until perfectly golden and crisp. The outside gives a gentle crunch, while the inside melts into a silky, cloud-like sweetness. Each bite is a delightful contrast — warm, crispy, and creamy all at once.

These cheesecake bombs are not just desserts — they’re experiences. The combination of nostalgic cotton candy essence and the rich cream cheese base creates something truly magical.

INGREDIENTS:

For the Filling:

• 1 cup softened cream cheese (8 oz)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cotton candy flavoring
• 1/4 cup whipped topping
• 2 tablespoons heavy cream

For the Dough:

• 1 package refrigerated biscuit dough (8 count)
• 2 tablespoons all-purpose flour for dusting

For Frying and Coating:

• 4 cups vegetable oil
• 1 cup granulated sugar
• Powdered sugar for dusting
• Cotton candy for topping

INSTRUCTIONS:

1 - In a mixing bowl, beat the cream cheese until it's nice and smooth. Mix in the powdered sugar, vanilla extract, and cotton candy flavoring until everything's combined. Gently fold in the whipped topping and heavy cream. Pop the bowl in the fridge for 30 minutes to firm up.

2 - Lightly dust your work surface with flour. Take each biscuit round and flatten it out to about 1/8 inch thick, making sure they're thin enough to wrap around the filling.

3 - Scoop about 1 to 2 tablespoons of the chilled filling and roll it into a ball with your hands. Place the filling ball right in the center of a flattened biscuit round. Carefully fold the edges of the dough up and over the filling, pinching them together to seal completely. Roll it between your palms until smooth and round.

4 - Pour the vegetable oil into a deep, heavy-bottomed pot and heat it to 350°F. Use a thermometer to make sure you get the temperature right for perfect golden frying.

5 - Working in batches, carefully lower the cheesecake bombs into the hot oil. Fry them for 1 to 2 minutes on each side until they turn a beautiful golden brown. Remove with a slotted spoon and let them drain on paper towels.

6 - While the bombs are still warm, roll them in granulated sugar until fully coated. If you want extra cotton candy flavor, mix a little cotton candy flavoring into the sugar first.

7 - Give each bomb a light dusting of powdered sugar and top with a tuft of fluffy cotton candy. Serve them right away while they're warm and crispy on the outside with that creamy filling inside.

Notes:

- These are best enjoyed fresh and warm, right after frying.

- Make sure your oil temperature stays steady at 350°F for the crispiest results.

- The filling can be made up to a day ahead and kept covered in the fridge.

Enjoy your Crispy Cotton Candy Cheesecake Bombs Recipe.

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