Crispy Cotton Candy Cheesecake Bombs

These Crispy Cotton Candy Cheesecake Bombs are a playful, pastel-dream dessert that combines a creamy cheesecake center with crisp, golden-fried dough and a sugary cotton-candy flavored coating. Perfect for parties, photo-worthy dessert boards, or a decadent treat that hits both fun and flavor.

Why You’ll Love This Recipe

• Buzz-worthy presentation – bright pastel sugar coating and puffy golden shapes make them stand out.
• Texture contrast – the cool cheesecake center melts into the warm, crunchy shell for a delightful surprise.
• Customizable flavor & coating – cotton candy extract, food coloring, and optional toppings let you personalize.
• Fun for gatherings – bite-sized, shareable, and ideal for dessert displays or themed events.

Ingredients

Equipment

• 9-inch springform pan (as per your provided equipment list)
• Large roasting pan (big enough for the springform pan to fit inside) (though note the original dessert is fried, so adapt as needed)

Ingredients

• 8 oz cream cheese (softened)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ tsp cotton candy extract
• ¼ cup whipped topping
• 2 tbsp heavy cream
• 1 package refrigerated biscuit dough (8-count)
• 2 tbsp flour (for dusting)
• 4 cups vegetable oil (for frying)
• 1 cup granulated sugar
• ½ tsp cotton candy flavoring (optional)
• Pink and blue food coloring (optional)
• Cotton candy for garnish
• Powdered sugar, whipped cream, or white chocolate drizzle (optional)

Directions

Here’s the full, detailed method to recreate the cheesecake bombs exactly as depicted:

Cheesecake Filling

1. In a mixing bowl, beat the 8 oz softened cream cheese until smooth.
2. Add ½ cup powdered sugar, 1 tsp vanilla extract, and ½ tsp cotton candy extract, and continue beating until well combined and creamy.
3. Fold in ¼ cup whipped topping and 2 tbsp heavy cream until mixture is fully incorporated and light.
4. Chill the cheesecake filling in the refrigerator for at least 30 minutes to firm up for easier handling.

Prepare Dough & Assemble

5. On a lightly floured surface (use the 2 tbsp flour for dusting), roll out each piece of the refrigerated biscuit dough (8-count) to about ⅛-inch thickness.
6. Place a tablespoon or two of the chilled cheesecake filling in the center of each flattened dough round.
7. Moisten the edges of the dough round slightly with water, then fold and pinch the dough to seal the filling inside, forming a smooth ball without seams.
8. Roll each sealed dough ball gently between your palms to smooth the surface and ensure no filling leaks.

Frying & Coating

9. Heat the 4 cups vegetable oil in a deep fryer or heavy pot to about 350 °F (175 °C), using a candy or deep-fry thermometer for accuracy.
10. Working in batches (do not overcrowd), carefully lower the cheesecake bombs into the hot oil and fry 1–2 minutes per side, until golden brown and puffed. Drain on paper towels.
11. While still warm, prepare the coating: combine 1 cup granulated sugar, ½ tsp cotton candy flavoring (optional) and a few drops of pink and/or blue food coloring (optional) in a bowl, stirring to evenly tint the sugar.
12. Roll the hot fried bombs in the colored sugar coating until fully covered and some pastel sparkle appears.

Garnish & Serve

13. Transfer the coated bombs to a serving platter. Garnish each with a small tuft of cotton candy, a dusting of powdered sugar, a drizzle of white chocolate or a small dollop of whipped cream as desired.
14. Serve immediately while the exterior is crisp and the interior still creamy and slightly chilled for contrast.

Pro Tips and Variations

• Ensure the filling is well chilled before wrapping in dough to avoid leakage during frying.
• Maintain oil temperature at 350 °F; if too hot, exterior overcooks while center remains cold.
• Use pastel sugar coatings (pink/blue) for the visual “cotton candy” effect – you can add edible glitter for extra show-stopper look.
• Variation: bake instead of fry by baking at 375 °F (190 °C) for 12-15 minutes, though crispness will differ.
• For flavor twist: drizzle with a blueberry or raspberry sauce instead of or in addition to cotton candy sugar.

Serving Suggestions

• Serve on a dessert stand or individual mini plates to highlight color and shape.
• Pair with a scoop of vanilla ice cream or a small glass of pink lemonade for a carnival-themed spread.
• Ideal for party platters – place some bombs upright and others tipped to show the pastel sugar coating.

Storage / Reheating

• Storage: After cooling completely, store in an airtight container in the refrigerator for up to 3 days.
• Reheating: To refresh the crisp exterior, reheat in a 350 °F (175 °C) oven for about 5 minutes before serving—avoid microwave to keep outer crunch.
• Ahead prep: You can prepare the filling and dough assembly ahead of time and refrigerate before frying; coat sugar just before serving for best texture.

FAQs

Can I skip the frying and bake them instead?
A: Yes – the author mentions you can bake at 375 °F (190 °C) for about 12–15 minutes, but the texture will be slightly different (less crisp).

Can I use homemade dough instead of refrigerated biscuit dough?
A: Absolutely, but ensure the dough thickness and sealing are similar so frying time and texture match.

Will the pastel sugar coating melt or fade?
A: For best results, coat the bombs while still warm and serve promptly; store sugar separately if prepping ahead and roll just before serving.

Conclusion

Crispy Cotton Candy Cheesecake Bombs are a vibrant fusion of fried dough, creamy cheesecake filling, and whimsical pastel sugar finish—just like the picture. With a bit of care around filling chill-time, dough handling, and frying temperature, you’ll create show-stopping dessert bites that deliver both crunch and indulgence. Enjoy making these fun treats!

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