Crispy Cotton Candy Cheesecake Bombs
These cheesecake bombs feature a creamy cotton candy filling encased in a crispy outer dough, perfect for a sweet treat.
Equipment
- Mixing bowl
- Frying pan
Ingredients
For the Cheesecake Filling
- 8 oz full-fat cream cheese, softened to room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup crushed cotton candy freshly spun or store-bought, gently crushed
For the Crispy Outer Dough
- 1½ cups graham cracker crumbs
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 2–3 tablespoon milk as needed
For Coating and Frying
- 1½ cups cotton candy flavored candy melts or white chocolate melts with cotton candy flavoring
- Extra crushed cotton candy for garnish
- 4–6 cups neutral oil for frying vegetable, canola, or peanut oil
Instructions
- In a mixing bowl, combine the cream cheese, granulated sugar, vanilla extract, and crushed cotton candy. Mix until smooth.
- In another bowl, mix the graham cracker crumbs, flour, baking powder, and salt. Add the eggs and milk as needed to form a dough.
- Take a small amount of dough, flatten it, and place a spoonful of cheesecake filling in the center. Fold the dough over and seal it to form a ball.
- Heat the oil in a frying pan over medium heat. Fry the cheesecake bombs until golden brown on all sides. Remove and drain on paper towels.
- Melt the cotton candy flavored candy melts and dip each bomb for coating. Garnish with extra crushed cotton candy.
Notes
These cheesecake bombs can be made ahead of time and frozen. Just fry them before serving.