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Crispy Cotton Candy Cheesecake Bombs

A delightful fusion of crispy and creamy textures, these cheesecake bombs are filled with a sweet cotton candy-infused filling and fried to golden perfection, perfect for parties or a fun family dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 bombs
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 ounces cream cheese, softened This adds the creamy base to your cheesecake.
  • 1/4 cup granulated sugar Sweetens the filling perfectly.
  • 1 teaspoon vanilla extract Infuses a lovely aroma.
  • 1/2 cup heavy cream Creates a rich, velvety texture.
  • 1 cup cotton candy pieces The star ingredient for added fun.
Batter and Coating
  • 1 cup all-purpose flour Forms the batter that envelops the filling.
  • 1/4 cup powdered sugar Adds a hint of sweetness to the batter.
  • 1/2 teaspoon baking powder Ensures the mixture is light and fluffy.
  • 2 large eggs Binds the mixture together.
  • 1/2 cup whole milk Keeps the batter moist and soft.
  • 1/4 cup unsalted butter, melted Adds richness to the batter.
  • 2 cups panko breadcrumbs Creates that irresistible crispy coating.
  • Vegetable oil, for frying To achieve that perfect golden brown.

Method
 

Preparation of Filling
  1. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
  2. In another bowl, whip the heavy cream to soft peaks. Once ready, gently fold it into the cream cheese mixture for a light and airy filling.
Preparation of Batter
  1. In a separate bowl, whisk together the flour, powdered sugar, and baking powder until well combined.
  2. In a small bowl, beat the eggs, milk, and melted butter together. Pour this mixture into the dry ingredients and combine until smooth.
Folding and Freezing
  1. Carefully fold the cotton candy into the cheesecake filling, making sure to distribute it evenly without crushing it.
  2. Using your hands, form small balls of the cheesecake mixture and place them on a baking sheet. Freeze these balls for about 1 hour to set.
Cooking of Bombs
  1. Preheat your vegetable oil in a deep fryer or a large pot to 350°F.
  2. Dip the frozen balls into the prepared batter, ensuring they are fully coated. Then roll them in the panko breadcrumbs.
  3. Fry each ball in the hot oil for about 3-4 minutes or until golden brown.
  4. Remove the bombs from the oil and drain them on paper towels. Serve your warm, crispy cheesecake bombs immediately for the best experience.

Notes

Store any leftovers in an airtight container in the refrigerator. To restore that crispy texture, reheat in an oven or air fryer for a few minutes. Consider using Greek yogurt for a lighter filling or gluten-free alternatives.