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.
- Freeze coated balls up to 24 hours before frying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Fried
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake bomb
- Calories: 180
- Sugar: 9g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
