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Cotton Candy Cheesecake Bombs
Benchi

Crispy Crispy Cotton Candy Cheesecake Bombs

Crispy cotton candy cheesecake bombs with a fluffy cream cheese filling, golden-fried biscuit dough, colorful sugar coating, white chocolate drizzle, powdered sugar, and cotton candy garnish.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 8 bombs
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 8 oz cream cheese, softened
  • 5 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 5 tsp cotton candy flavoring
  • 25 cup whipped topping
  • 2 tbsp heavy cream
  • 1 package refrigerated biscuit dough, 8-count
  • 2 tbsp all-purpose flour
  • 500 ml vegetable oil
  • 1 cup granulated sugar
  • 5 tsp cotton candy flavoring, optional
  • 10 drops pink & blue food coloring, optional
  • 50 g cotton candy pieces
  • 50 g powdered sugar
  • 50 g white chocolate, melted

Equipment

  • deep sauté pan or Dutch oven

Method
 

Instructions
  1. Beat cream cheese until smooth. Add powdered sugar, vanilla, and cotton candy flavoring. Fold in whipped topping and heavy cream until fluffy. Chill for 30 minutes.
  2. Separate biscuits and roll each into a thin circle on a lightly floured surface.
  3. Scoop 1–2 tbsp of chilled filling into the center of each dough circle. Seal the edges tightly and roll into a smooth ball.
  4. Heat oil to 350°F. Fry bombs for 1–2 minutes per side until golden brown. Drain on paper towels.
  5. Mix granulated sugar with flavoring and food coloring. Roll the warm bombs in the sugar mixture until completely coated.
  6. Drizzle with white chocolate, dust with powdered sugar, and top with fresh cotton candy just before serving.