Crispy Cotton Candy Cheesecake Bombs (Printable Version)
Golden-fried pastry pockets hiding a creamy cotton candy cheesecake filling, dusted with pastel sugar for a sweet finish.
# Everything You’ll Need:
→ Cheesecake Filling
01 -
8 oz cream cheese, softened
02 -
1/2 cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1/2 teaspoon cotton candy flavoring
05 -
1/4 cup whipped topping
06 -
2 tablespoons heavy cream
→ Dough and Coating
07 -
1 package (8-count) biscuit dough
08 -
2 tablespoons all-purpose flour, for dusting
09 -
4 cups vegetable oil, for frying
10 -
1 cup granulated sugar
11 -
Cotton candy and additional powdered sugar, for garnish
# Steps to Cook:
01 -
Beat cream cheese until smooth. Incorporate powdered sugar, vanilla extract, and cotton candy flavoring. Gently fold in whipped topping and heavy cream. Refrigerate the mixture for 30 minutes to firm.
02 -
On a floured surface, flatten each biscuit dough round to 1/8 inch thickness using a rolling pin.
03 -
Scoop 1 to 2 tablespoons of filling and shape into a ball. Center the filling ball on a dough round, fold edges over to enclose, pinch to seal, and roll into a smooth ball.
04 -
Heat vegetable oil in a deep pot to 350°F.
05 -
Fry the formed cheesecake bombs for 1 to 2 minutes per side, or until golden brown. Drain on paper towels.
06 -
While warm, roll the bombs in granulated sugar (optionally mixed with cotton candy flavoring). Dust with powdered sugar, garnish with cotton candy, and serve immediately.
# Extra Suggestions:
01 -
Refrigerating the filling firms it up, facilitating easier assembly.