Crispy Cotton Candy Cheesecake Bombs

 

Ingredients:

Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup cotton candy, gently packed

Coating & Frying

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup crushed crispy cereal or panko breadcrumbs
• Vegetable oil, for frying

Instructions:

Make the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese until smooth.
2. Add powdered sugar and vanilla extract, mixing until creamy and well combined.
3. Gently fold in the cotton candy, being careful not to overmix.
4. Scoop small portions of the mixture and roll into balls.
5. Place on a lined tray and chill for at least 30 minutes until firm.

Coat the Cheesecake Bombs

1. Set up three bowls: one with flour, one with beaten eggs, and one with crushed cereal or breadcrumbs.
2. Roll each chilled cheesecake ball in flour, then dip in egg, and finally coat evenly with crumbs.

Fry

1. Heat oil in a deep skillet or saucepan to 350°F (175°C).
2. Fry cheesecake bombs in small batches for 3–4 minutes, turning gently, until golden and crispy.
3. Remove and drain on paper towels.

Serving Suggestions

Serve warm for a creamy center or let cool slightly for a firmer bite. Optional dusting with powdered sugar before serving.

Storage

Best enjoyed fresh. Leftovers can be refrigerated for up to 2 days and reheated briefly in the oven to restore crispness.

Recipe Details

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Cook Time: 3–4 minutes
• Total Time: About 55 minutes
• Yield: 12 cheesecake bombs