Crispy Cotton Candy Cheesecake Bombs
These Crispy Cotton Candy Cheesecake Bombs combine the nostalgic sweetness of cotton candy with the rich, creamy goodness of cheesecake—all wrapped in a crisp, golden biscuit shell. Perfect for parties, carnivals, or whenever you crave something whimsical and indulgent.
Ingredients
For the Cheesecake Filling:
- 8 oz 225 g cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon cotton candy extract or flavoring
- ¼ cup whipped topping like Cool Whip
- 2 tablespoons heavy cream
For the Dough:
- 1 package refrigerated biscuit dough 8-count, or similar
- 2 tablespoons all-purpose flour for dusting
For Frying:
- 4 cups vegetable oil
- Candy thermometer optional but helpful
For Coating:
- 1 cup granulated sugar
- ½ teaspoon cotton candy flavoring optional
- Pink and blue food coloring optional
For Garnish:
- Fresh cotton candy pieces
- Powdered sugar for dusting
- Whipped cream or melted white chocolate optional
Instructions
- Beat cream cheese until smooth, then mix in powdered sugar until fluffy. Add vanilla and cotton candy extract, then fold in whipped topping and heavy cream until light and mousse-like. Chill for 30 minutes.
- Roll out biscuit dough on a floured surface to about ⅛ inch thick. Scoop 1–2 tablespoons of the chilled filling, roll into balls, and wrap each in dough, sealing the edges well.
- Heat oil in a deep pot to 350°F (175°C). Fry a few bombs at a time for 1–2 minutes per side until golden and crisp. Drain on paper towels.
- Mix sugar with a touch of cotton candy flavoring and pink and blue coloring. Roll the warm bombs in the sugar coating.
- Finish with a dusting of powdered sugar, a drizzle of white chocolate, or a tuft of cotton candy on top. Serve warm for a perfectly crispy outside and creamy center.