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Crispy Cotton Candy Cheesecake Bombs bring a magic touch to dessert with their playful surprise of pastel-hued, creamy filling tucked inside a warm, golden shell. This recipe transforms simple ingredients into a show-stopping treat that always brings smiles and nostalgia—my nieces fight over the last one every birthday.
The pastel dusting and fluffy cotton candy garnish always catch everyone’s eye. My first attempt was for a carnival-themed brunch, and friends have begged me to recreate them every year since.
Ingredients
- Cream cheese: Choose a full-fat block for the creamiest texture and let it soften completely for smooth blending
- Powdered sugar: Ensures the filling is velvety sweet opt for a fresh bag with no clumping
- Vanilla extract: Deepens the flavor use pure extract for best taste
- Cotton candy flavoring: The highlight for a playful twist start with a reputable baking brand for a clean taste
- Whipped topping: Adds lightness store-bought or fresh-whipped both work
- Heavy cream: Makes the filling extra luscious choose one with a high butterfat percentage
- Biscuit dough: Look for the classic refrigerated tubes eight count per package go for brands that bake up fluffy
- Flour: A little for dusting keeps dough from sticking use all-purpose for best results
- Vegetable oil: Neutral taste and high smoke point corn or canola oil work well
- Granulated sugar: For that sparkly finish always grab a fresh batch so it clings to the hot dough
- Cotton candy and powdered sugar: The garnish that sells the magic seek out pastel cotton candy for the prettiest touch
Step-by-Step Instructions
- Prepare the Cheesecake Filling:
- Beat cream cheese in a bowl until completely smooth with no lumps visible. Add powdered sugar vanilla extract and cotton candy flavoring then blend until creamy. Fold in whipped topping and heavy cream gently to keep airiness in the mixture. Chill the filling in the fridge for thirty minutes so it firms up and holds shape.
- Shape the Dough Pockets:
- Sprinkle flour on your countertop and press or roll each biscuit dough round until it is about one eighth inch thick. Try to keep the edges uniform for even cooking.
- Assemble the Cheesecake Bombs:
- Scoop one to two tablespoons of the chilled filling and quickly roll into a ball. Place in the center of a dough round then fold edges up and over the filling. Carefully pinch to fully seal with no cracks and roll between your palms for a smooth finish.
- Fry to Golden Perfection:
- Heat vegetable oil to three hundred fifty degrees Fahrenheit in a deep sturdy pot. Lower each ball gently into the oil and fry for one to two minutes per side until they are evenly golden and crisp. Watch closely they brown fast.
- Coat and Garnish:
- Lift cheesecake bombs onto paper towels to drain. While still warm roll in granulated sugar for that crackly bite. Dust generously with powdered sugar and crown each with a fluff of pastel cotton candy right before serving for the picture-perfect touch.
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Cotton candy flavor is my secret weapon in this recipe. My family loves when I sneak a little extra into the sugar for rolling—the kitchen smells like a carnival and everyone gets so excited for dessert.
Storage Tips
If you are not serving right away let the cheesecake bombs cool completely then store in an airtight container lined with paper towels. Keep in the refrigerator for up to a day. Reheat in a toaster oven so the exterior stays crisp but always garnish with cotton candy just before eating. The cotton candy will dissolve if left too long.
Ingredient Substitutions
If you cannot find cotton candy flavoring try a drop of strawberry or raspberry extract for a fruity twist. Crescent roll dough or homemade sweet dough can stand in for biscuit dough. For a dairy-free version try plant-based cream cheese and coconut whipped topping but the texture may be slightly different.
Serving Suggestions
Serve immediately while warm for the ultimate texture contrast. I love placing each on a mini cupcake wrapper and arranging on a bright platter with extra cotton candy on the side. Great as a birthday party showpiece or as a surprising end to a carnival-themed dinner.
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Cultural Bites
Cotton candy became a fairground staple in America over a century ago and still inspires playful desserts everywhere. Fusing it in cheesecake bombs takes this nostalgic treat into modern territory with creamy center and crispy outside. The pastel hues make it irresistible for spring and summer gatherings.
Recipe FAQs
- → What dough works best for the fried pockets?
Biscuit dough provides a tender yet sturdy wrapper that crisps nicely during frying, sealing in the creamy filling.
- → How can I prevent the filling from leaking during frying?
Chilling the filling firms it up, while carefully sealing the dough edges and rolling into smooth balls helps keep the filling contained.
- → At what temperature should the oil be maintained?
Keep the vegetable oil at 350°F to ensure the pockets cook evenly and develop their signature golden crust without absorbing excess oil.
- → Can I substitute the cotton candy flavoring?
Vanilla extract or other sweet flavorings can be used, but cotton candy flavoring adds a distinctive, whimsical note that pairs well with the creamy filling.
- → What’s the best way to achieve a crispy exterior?
Frying the dough-encased filling at the right temperature until golden, followed by draining on paper towels, helps maintain a crisp texture.
- → How should the finished bombs be served?
Serve warm, rolled in granulated sugar dusted with powdered sugar and topped with bits of cotton candy for a festive look and extra sweetness.