Print

Crispy Cotton Candy Cheesecake Bombs

crispy cotton candy cheesecake bombs - featured image
Print Recipe

These crispy cotton candy cheesecake bombs feature a crunchy shell with a creamy cheesecake center and a playful hint of cotton candy sweetness, making for an irresistible and whimsical dessert.

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1 teaspoon cotton candy flavoring or 2 tablespoons finely crushed cotton candy pieces
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs or crushed crispy cereal
  • Optional: 1 tablespoon colored sugar or edible glitter
  • Vegetable oil or canola oil for frying

Instructions

  1. In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 3 to 4 minutes.
  2. Add vanilla extract and heavy cream, then continue mixing until the mixture thickens slightly and holds its shape.
  3. Stir in cotton candy flavoring or gently fold in finely crushed cotton candy pieces.
  4. Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, portion the cheesecake mixture into 1 1/2-inch balls. Place them on the sheet, spacing evenly.
  5. Freeze the cheesecake balls for at least 2 hours or until solid.
  6. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with colored sugar or edible glitter if desired.
  7. Remove the cheesecake balls from the freezer. Roll each ball first in flour, then dip in beaten eggs, and coat thoroughly in the breadcrumb mixture.
  8. Repeat the egg and breadcrumb coating once more for extra crunch and security.
  9. Place the coated bombs back on the parchment-lined sheet and chill for another 30 minutes.
  10. Pour vegetable oil into a deep frying pan or heavy-bottomed pot to a depth of about 2 inches. Heat over medium heat to 350°F (175°C).
  11. Carefully fry 3 to 4 bombs at a time for about 2 to 3 minutes, turning gently until golden brown and crispy.
  12. Remove bombs with a slotted spoon and drain on paper towels.
  13. Let the bombs cool slightly and serve warm.

Notes

Freeze cheesecake balls thoroughly before coating to prevent melting during frying. Double coat with egg and breadcrumbs for a sturdier, crispier shell. Maintain oil temperature at 350°F to avoid burning or greasy bombs. Fry in small batches to keep oil temperature consistent. Let bombs rest a minute after frying before serving. For gluten-free, substitute flour and breadcrumbs with almond flour and gluten-free panko. For dairy-free, use cream cheese alternatives and coconut cream. Baking at 375°F for 15 minutes is a lighter alternative to frying.

Nutrition

Keywords: cotton candy cheesecake bombs, crispy cheesecake, fried cheesecake, cotton candy dessert, easy dessert, party dessert, creamy cheesecake, crunchy shell

Find it online: https://emacrave.com/crispy-cotton-candy-cheesecake-bombs-recipe-easy-irresistible-dessert-idea/