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Crispy Cotton Candy Cheesecake Bombs

Crispy Cotton Candy Cheesecake Bombs: A Sweet Carnival Treat

Experience the whimsical combination of crispy and creamy with Crispy Cotton Candy Cheesecake Bombs, a delightful dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 12 bombs
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Cream Cheese Use full-fat for best results.
  • 1/2 cup Granulated Sugar Can substitute with a sugar alternative.
  • 1 tsp Vanilla Extract Pure vanilla is recommended.
  • 1 cup Cotton Candy Substitute with flavored candy if unavailable.
For the Dough
  • 1 cup Graham Cracker Crumbs Switch for gluten-free crumbs if desired.
  • 1 cup All-Purpose Flour Use a gluten-free blend for gluten-free version.
  • 1 tsp Baking Powder
  • 1 pinch Salt Balances sweetness.
  • 2 large Eggs
For Coating and Frying
  • 1 bag Candy Melts (Cotton Candy-Flavored) Any flavored melts could work.
  • 2 inches Oil for Frying Choose a neutral oil with a high smoke point.
  • optional Additional Crushed Cotton Candy for Garnish Optional for presentation.

Equipment

  • Mixing Bowl
  • Hand Mixer
  • frying pan or deep fryer
  • Slotted spoon
  • Parchment Paper
  • Microwave-Safe Bowl

Method
 

Preparation Steps
  1. In a large mixing bowl, combine cream cheese, granulated sugar, vanilla extract, and crushed cotton candy. Mix until smooth and creamy, about 3 minutes.
  2. Cover the filling and refrigerate for 30 minutes to firm up.
  3. In a separate bowl, whisk together graham cracker crumbs, flour, baking powder, and salt. Set aside.
  4. Add eggs to dry ingredients and stir until a dough forms.
  5. Pinch off a piece of dough, flatten it, and scoop a spoonful of filling into the center. Wrap the dough around the filling and seal tightly.
  6. Roll the filled dough into a smooth ball and place on a parchment-lined baking sheet.
  7. Freeze the bombs for 15 minutes.
  8. Heat oil to 350°F (175°C). Fry the bombs in batches for 2-3 minutes until golden brown.
  9. Melt candy melts in a microwave-safe bowl and dip fried bombs into it. Garnish with additional crushed cotton candy.

Nutrition

Serving: 1bombCalories: 220kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 80mgSugar: 8gVitamin A: 5IUCalcium: 4mgIron: 2mg

Notes

Best enjoyed fresh but can be stored in an airtight container for up to 2 days in the fridge. Freeze un-fried bombs for longer storage.

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