I’m excited to share this playful and indulgent dessert: bite-sized cheesecake bombs wrapped in a crispy shell and infused with cotton candy sweetness. These little treats combine creamy cheesecake, a crunchy coating, and whimsical flavor for a fun dessert experience.
Why I’ll Love This Recipe
I love this recipe because it hits several fun notes: the rich, smooth cheesecake filling gives a satisfying bite, the outer shell adds crunch and contrast, and the cotton candy flavoring brings a nostalgic carnival feel. When I entertain or want a show-stopper dessert, these fit the bill—they’re unexpected, colorful, and memorable.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz (225 g) cream cheese, softened
½ cup powdered sugar
1 teaspoon pure vanilla extract
[Optional additions: whipped topping, cotton candy extract, crushed cookie coating, etc. — adjusted as you like]
Directions
In a bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract (plus any optional cotton candy extract if using), and beat again until fully combined and fluffy.
Chill the cheesecake filling in the refrigerator for at least 30 minutes so it becomes firmer and easier to handle.
Portion the chilled filling (for instance into small balls or spoonfuls) and wrap each one in your choice of outer shell (e.g., crushed cookie dough, pre-made biscuit dough, or dough you’ve rolled out). Seal them well so the filling won’t leak.
Heat oil in a deep pot to around 350 °F (175 °C) if frying. Carefully drop a few balls into the hot oil at a time, fry until golden and crispy (about 2-3 minutes), then drain on paper towels.
While still warm, roll each “bomb” in a sugar coating (you might tint the sugar pink/blue for cotton candy effect), or sprinkle with cotton candy pieces just before serving.
Serve immediately for best texture: crunchy outside, creamy inside, and that fun cotton candy twist.
Servings and Timing
This recipe yields about 12 to 15 cheesecake bombs (depending on size). Preparation time: ~20 minutes for mixing and chilling the filling + ~10 minutes for wrapping + ~10 minutes for frying and coating. Total about 40 minutes, serving ~12 people.
Variations
Use strawberry extract in place of cotton candy flavor for a fruity twist.
Dip half of each fried bomb in melted white chocolate and sprinkle with pastel sprinkles for a “party” look.
Use an air fryer instead of deep frying: spray the dough balls lightly with cooking spray and cook at ~350 °F (175 °C) for 7-8 minutes until golden.
Swap the crunchy shell: instead of frying dough, roll the chilled cheesecake filling balls in crushed cereal (like crispy rice) or crushed wafer cookies and freeze them for a no-fry version.
Change the coating colour: divide your sugar coating into two bowls and tint one pink, one blue (for a cotton candy vibe).
Storage/Reheating
You can store any leftover cheesecake bombs (uncoated is best) in an airtight container in the refrigerator for up to 2 days. To reheat and retain the crunch, pre-heat your oven to 325 °F (160 °C) and warm the bombs for about 8-10 minutes. Avoid microwaving, as that makes the shell soggy and the filling overly soft.
FAQs
Can I make these ahead of time?
Yes — you can prepare and wrap the cheesecake filling balls ahead of time, store in the fridge (covered) and then fry and coat just before serving, so they’re fresh and crunchy when your guests arrive.
What if I don’t have cotton candy extract?
No problem — you can skip it and still have a delicious cheesecake bomb. Or substitute with vanilla, strawberry, or bubble-gum extract for a similar sweet flavour profile.
Is there a baked version instead of frying?
Yes — you can bake them at around 375 °F (190 °C) for 12-15 minutes until the outer shell is golden. They won’t be as crisp as deep-fried, but still very tasty.
How do I ensure the filling doesn’t leak during frying?
Make sure to chill the cheesecake filling well beforehand so it firms up. Seal the outer shell completely and check for any seams or openings. This helps prevent the hot oil from the filling escaping during cooking.
Can I freeze these?
You can freeze the filled and wrapped bombs (before frying) for later use. When ready, fry or bake them from frozen (you’ll need to extend cooking time slightly). Once cooked, they’re best eaten fresh for optimal texture.
Conclusion
I find that these Crispy Cotton Candy Cheesecake Bombs deliver fun, flavor and texture all in one. They’re perfect for gatherings, special occasions or whenever I want a dessert that stands out. With a creamy cheesecake centre, crisp shell and a hint of cotton candy whimsy, they’re sure to become a favourite.
Crispy Cotton Candy Cheesecake Bombs are whimsical, bite-sized treats featuring a creamy cheesecake filling wrapped in a crunchy shell, infused with nostalgic cotton candy flavor—perfect for parties or playful desserts.
Total Time:40 minutes
Yield:12 to 15 bombs
Ingredients
8 oz (225 g) cream cheese, softened
½ cup powdered sugar
1 teaspoon pure vanilla extract
Optional: ½ teaspoon cotton candy extract
Optional: whipped topping
Outer shell: crushed cookie dough, biscuit dough, or pre-made dough
Oil for frying
Optional: tinted sugar or cotton candy pieces for coating
Instructions
In a bowl, beat softened cream cheese until smooth and creamy.
Add powdered sugar, vanilla extract, and optional cotton candy extract. Beat until fully combined and fluffy.
Chill mixture for at least 30 minutes to firm up.
Portion chilled filling into small balls and wrap in dough. Seal well to prevent leaks.
Heat oil to 350°F (175°C). Fry bombs in batches for 2–3 minutes until golden brown. Drain on paper towels.
While warm, roll in tinted sugar or top with cotton candy pieces.
Serve immediately for best crunch and texture.
Notes
Make ahead by prepping and wrapping balls, then fry just before serving.
Air fry at 350°F (175°C) for 7–8 minutes for a lighter option.
For no-fry version, roll in crushed cereal and freeze until firm.
Substitute cotton candy extract with strawberry or bubble gum flavor.
Freeze un-fried bombs for up to 1 month; fry or bake from frozen as needed.
