These crispy cotton candy cheesecake bombs are bite-sized desserts with a crunchy golden shell and a creamy, sweet center bursting with nostalgic cotton candy flavor. They are fun, colorful, and perfect for parties, celebrations, or anytime you want a playful dessert.
Why You’ll Love This Recipe
These cheesecake bombs are quick to prepare and don’t require complicated baking skills. The contrast between the crispy coating and the smooth cheesecake filling makes every bite satisfying. The cotton candy flavor adds a whimsical twist that both kids and adults will enjoy, and the recipe is easy to customize with different coatings or colors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cream cheese, softened – 8 oz (225 g)
Cotton candy flavoring or syrup – 1 teaspoon
Powdered sugar – 1/2 cup (60 g)
Vanilla extract – 1/2 teaspoon
Crushed graham crackers or plain cookies – 1 cup (100 g)
All-purpose flour – 1/2 cup (60 g)
Eggs – 2 large
Milk – 2 tablespoons
Breadcrumbs – 1 cup (60 g)
Vegetable oil for frying – about 3 cups (720 ml)
Food coloring (optional) – a few drops
Directions
In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and cotton candy flavoring. Mix until smooth and creamy. If using food coloring, mix in a small amount until the desired color is reached.
Scoop the mixture into small balls, about 1 tablespoon each, and place them on a tray lined with parchment paper. Freeze for 30 minutes until firm.
Set up a breading station with three bowls: one with flour, one with eggs whisked together with milk, and one with breadcrumbs mixed with crushed graham crackers or cookies.
Remove the cheesecake balls from the freezer. Roll each ball in flour, then dip into the egg mixture, and finally coat evenly with the breadcrumb mixture. Press gently to help the coating stick.
Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the cheesecake bombs in small batches for 2–3 minutes, turning gently, until golden brown and crispy.
Remove and drain on paper towels. Let cool slightly before serving.
Servings and timing
This recipe makes about 12 cheesecake bombs.
Preparation time: 20 minutes
Freezing time: 30 minutes
Cooking time: 10 minutes
Total time: approximately 1 hour
Variations
For a baked version, place the coated cheesecake bombs on a lined baking tray, spray lightly with oil, and bake at 400°F (200°C) for 12–15 minutes until golden.
You can swap cotton candy flavoring for strawberry or vanilla for a different taste.
Roll the finished bombs in powdered sugar or drizzle with a simple glaze for extra sweetness.
Storage/Reheating
Store leftover cheesecake bombs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for 5–7 minutes to restore crispiness. Avoid microwaving, as it can make them soft.
FAQs
Can I make these ahead of time?
Yes, you can prepare and coat the cheesecake balls and keep them frozen for up to 24 hours before frying.
Do I need cotton candy flavoring?
It’s recommended for the signature taste, but you can substitute another sweet flavor if needed.
Can I bake instead of fry?
Yes, baking works well and is a lighter option, though the texture will be slightly less crispy.
What oil is best for frying?
Neutral oils like vegetable or sunflower oil work best.
Can I use store-bought cookie crumbs?
Yes, store-bought crumbs are fine and save time.
How do I keep them from leaking while frying?
Make sure the cheesecake balls are well frozen and fully coated before frying.
Are these very sweet?
They are sweet but balanced by the creamy filling and crispy coating.
Can I add toppings?
Yes, sprinkles or a light sugar coating work well.
How do I know when the oil is hot enough?
The oil should be around 350°F (175°C); a small breadcrumb should sizzle immediately.
Can I serve them cold?
They are best warm, but they can also be enjoyed chilled for a firmer texture.
Conclusion
Crispy cotton candy cheesecake bombs are a fun and creative dessert that combines creamy cheesecake with a crunchy exterior and playful flavor. Easy to make and even easier to enjoy, they are sure to impress anyone looking for something a little different and delightfully sweet.
Crispy cotton candy cheesecake bombs are whimsical, bite-sized treats featuring a crunchy golden coating and a creamy cotton candy-flavored center. Perfect for parties and celebrations, they’re fun, colorful, and irresistibly sweet.
Total Time:1 hour
Yield:12 cheesecake bombs
Ingredients
8 oz (225 g) cream cheese, softened
1 teaspoon cotton candy flavoring or syrup
1/2 cup (60 g) powdered sugar
1/2 teaspoon vanilla extract
1 cup (100 g) crushed graham crackers or plain cookies
1/2 cup (60 g) all-purpose flour
2 large eggs
2 tablespoons milk
1 cup (60 g) breadcrumbs
About 3 cups (720 ml) vegetable oil for frying
Food coloring (optional)
Instructions
In a bowl, combine cream cheese, powdered sugar, vanilla extract, and cotton candy flavoring. Mix until smooth. Add food coloring if desired.
Scoop into 1-tablespoon-sized balls. Place on a parchment-lined tray and freeze for 30 minutes.
Prepare 3 bowls: flour in one, whisked eggs and milk in another, and breadcrumbs mixed with crushed cookies in the third.
Roll each frozen ball in flour, then egg mixture, then breadcrumb mixture, pressing to coat well.
Heat vegetable oil in a deep pan to 350°F (175°C).
Fry cheesecake bombs in small batches for 2–3 minutes until golden brown. Turn gently while frying.
Drain on paper towels and let cool slightly before serving.
Notes
Bake at 400°F (200°C) for 12–15 minutes for a lighter version.
Use strawberry or vanilla extract instead of cotton candy for a different flavor.
Top with powdered sugar or a glaze for extra sweetness.
