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Crispy Cotton Candy Cheesecake Bombs

A delightful twist on traditional cheesecake, these Crispy Cotton Candy Cheesecake Bombs feature a creamy center wrapped in a crispy exterior, drizzled with chocolate and garnished with cotton candy for a fun, whimsical touch.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 bombs
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 12 oz cream cheese, softened Make sure the cream cheese is softened for easy mixing.
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup cotton candy-flavored yogurt If unavailable, plain yogurt with cotton candy flavoring or syrup may be used.
For Coating and Frying
  • 1 cup crushed graham crackers For coating the cheesecake balls.
  • 2 cups vegetable oil For frying.
  • 1 cup melted chocolate (white or milk) Use chocolate based on preference.
  • 1 cup cotton candy, for garnish Add for a whimsical touch.

Method
 

Preparation
  1. In a mixing bowl, combine softened cream cheese, granulated sugar, vanilla extract, and cotton candy-flavored yogurt. Mix until smooth and creamy.
  2. Using a spoon, scoop the cheesecake mixture and roll them into small balls. Then, coat each ball in crushed graham crackers, pressing gently to adhere the crumbs.
  3. Place the cheesecake balls on a baking tray lined with parchment paper and freeze for about 15-20 minutes until firm.
Cooking
  1. Meanwhile, heat vegetable oil in a deep frying pan over medium heat until hot.
  2. Carefully drop the cheesecake balls into the hot oil in batches, frying them for about 1-2 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Finishing Touches
  1. Once they’ve cooled slightly, drizzle the melted chocolate over the crispy cheesecake bombs.
  2. Finish by adding cotton candy on top for a whimsical touch.
Serving
  1. Enjoy your Crispy Cotton Candy Cheesecake Bombs warm or allow them to cool completely and serve them at your next gathering.

Notes

If using less sweets, drizzle with dark chocolate instead. Ensure your oil is at the right temperature before frying to avoid soggy bombs. Leftovers can be stored in an airtight container for up to 3 days or frozen for a month.