What ingredients do I need for crispy cotton candy cheesecake bombs

You only need a handful of easy to find ingredients to make crispy cotton candy cheesecake bombs. The filling uses cream cheese, powdered sugar, vanilla extract, cotton candy extract, whipped topping, and heavy cream. The dough comes from refrigerated biscuit dough, and you will need vegetable oil for frying. For the coating, use granulated sugar, a little cotton candy flavoring, and pastel food coloring. These simple items come together to create a creamy center, crisp shell, and sweet colorful finish.

How long should I chill the cheesecake filling

Chill the cheesecake filling for at least thirty minutes before assembling the bombs. This step helps the filling firm up, which makes it easier to scoop and shape. A chilled filling also holds up better during frying and helps create the cool and creamy center that contrasts so nicely with the crispy exterior.

What is the best oil temperature for frying

The ideal frying temperature is 350°F. This temperature gives you a golden crust without overbrowning the outside. If the oil gets too hot, the dough cooks too fast and the center stays soft. If the oil is too cool, the dough absorbs excess oil and becomes heavy. Use a thermometer when possible to keep the temperature steady.

Can I bake these instead of frying

Yes, you can bake crispy cotton candy cheesecake bombs if you prefer a lighter version. Preheat the oven to 375°F and bake the bombs for twelve to fifteen minutes until they turn golden. They will not be as crisp as the fried version, but they will still deliver a soft and creamy center with a sweet cotton candy flavor.

How do I prevent the filling from leaking

The best way to prevent leaks is to seal the dough tightly. Pinch the edges together until there are no gaps and then roll the dough ball gently between your hands to smooth the seams. Make sure the filling is chilled and firm before wrapping it. This combination keeps everything contained during frying.

Can I make the cheesecake bombs ahead of time

Yes, these can be prepared ahead of time. Shape the bombs and chill them until ready to fry. You can also fry them in advance and store them in the refrigerator for up to three days. For the best results, roll them in pastel sugar right before serving so the coating stays bright and crisp.

Crispy Cotton Candy Cheesecake Bombs, The Best Sweet Carnival Dessert Ever

Description

Golden, pastel-dusted Crispy Cotton Candy Cheesecake Bombs with creamy cotton candy–flavored cheesecake filling wrapped in crunchy dough.

Ingredients

Scale

8 oz cream cheese (softened)

½ cup powdered sugar

1 tsp vanilla extract

½ tsp cotton candy extract

¼ cup whipped topping

2 tbsp heavy cream

1 package refrigerated biscuit dough (8-count)

2 tbsp flour (for dusting)

4 cups vegetable oil (for frying)

1 cup granulated sugar

½ tsp cotton candy flavoring (optional)

Pink & blue food coloring (optional)

Cotton candy for garnish

Powdered sugar, whipped cream, or white chocolate drizzle (optional)

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Instructions

1. Beat cream cheese, powdered sugar, vanilla, and cotton candy extract until smooth.

2. Fold in whipped topping and heavy cream, then chill for 30 minutes.

3. Flatten biscuit dough rounds to ⅛-inch thickness and lightly flour surface.

4. Scoop chilled filling into dough, seal tightly, and smooth seams.

5. Heat oil to 350°F (175°C) and fry bombs for 1–2 minutes per side until golden.

6. Mix sugar, extract, and coloring, then roll warm bombs to coat.

7. Garnish with cotton candy or drizzle with melted white chocolate.

Notes

Serve warm for the best texture.

Store in an airtight container up to 3 days.

Reheat in the oven for 5–7 minutes at 350°F to re-crisp before serving.

Avoid microwaving to preserve the crunch.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: No-Bake Desserts
Method: Frying
Cuisine: American Carnival

Nutrition

Serving Size: 1 bomb
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0g
Protein: 4g
Cholesterol: 40mg