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This recipe brings the nostalgic magic of cotton candy into a crispy, golden-fried cheesecake bite that delights with every mouthful. These cheesecake bombs are made from softened cream cheese blended with powdered sugar and a whisper of cotton candy flavoring, all wrapped in flaky biscuit dough and fried to perfection. The final coating of granulated and pastel powdered sugar combined with a tuft of real cotton candy creates a playful and indulgent treat perfect for any occasion that calls for a bit of whimsy.
I first made these for my niece’s birthday party, and the kitchen quickly transformed into a joyful celebration filled with laughter and sugary smiles. Now, they are a staple whenever I want to bring a bit of carnival magic home.
Ingredients
- Cream cheese: forms the creamy base so be sure it is fully softened to avoid lumps
- Powdered sugar: provides smooth sweetness it is best to sift to keep it lump-free
- Vanilla extract: rounds out the flavors opt for pure vanilla for the best taste
- Cotton candy flavoring: delivers the signature nostalgic twist choose clear extracts for a vibrant filling
- Whipped topping: adds lightness using real whipped cream gives richer results
- Heavy cream: thins the filling with added decadence fresh cream is always better
- Biscuit dough: creates the crispy shell flaky dough is ideal for tender layers
- Flour for dusting: prevents sticking when shaping the dough
- Vegetable oil: perfect for frying due to a neutral flavor and a high smoke point use fresh oil for the cleanest taste
- Granulated sugar: coats the bombs after frying giving them a sweet sparkle
- Cotton candy and powdered sugar: add a playful pastel finish look for soft pastel colors to enhance presentation
Instructions
- Prepare the Filling:
- Beat cream cheese in a mixing bowl with an electric mixer until perfectly smooth this usually takes about three minutes and removes all lumps preventing a grainy center. Beat in powdered sugar vanilla and cotton candy flavoring until fully combined scraping the bowl sides frequently ensures an even mix. Gently fold in whipped topping and heavy cream working slowly to keep the mixture airy and light. Cover the bowl and chill for at least thirty minutes to firm up the filling making it easier to handle.
- Shape the Dough:
- Lightly dust your work surface with flour to prevent sticking. Take each biscuit dough round and flatten it to about one eighth inch thick. Press gently from the center outward rotating the dough to create a thin and even circle. If the dough starts to contract or spring back allow it to rest for a minute before continuing.
- Fill and Seal:
- Scoop one to two tablespoons of the chilled filling rolling it gently into a small ball. Place the filling ball in the center of the dough round. Gather the dough edges up around the filling and pinch firmly to seal ensuring the filling is fully enclosed with no gaps. Roll the sealed ball between your palms to smooth out any seams forming a neat uniform shape.
- Heat the Oil:
- Pour four cups of vegetable oil into a heavy deep pot such as a Dutch oven. Set the pot over medium heat and bring the oil to three hundred fifty degrees Fahrenheit using a thermometer. You will know the oil is ready when a small piece of biscuit dough sizzles and floats to the surface within two to three seconds.
- Fry the Bombs:
- Using a slotted spoon carefully lower three to four bombs into the hot oil leaving space between each for even frying. Cook for about one to two minutes per side turning gently when the bottom side turns golden brown. They are done when deeply golden and crisp. Use tongs to remove them and place on a paper towel lined tray to drain excess oil.
- Coat in Sugar:
- While still warm toss the fried bombs in a bowl of granulated sugar for a glittery sweet coating. For extra cotton candy flavor you can add a splash of cotton candy flavoring to the sugar before rolling. Each bomb should be well coated in sparkling sugar.
- Finish and Serve:
- Arrange the bombs on a serving plate and sift powdered sugar over the tops for a delicate snowy finish. Add fluffy tufts of fresh cotton candy to crown each bomb just before serving. Enjoy immediately for warm gooey centers or allow them to cool briefly for firmer bites.
My favorite moment is peeling back the crispy shell to reveal the pastel blue and pink filling stretching out like a fluffy magic cloud. It has become a playful family tradition to see who gets the biggest cotton candy burst at the center and everyone laughs as we argue over just one more bite.
Storage Tips
These cheesecake bombs are best enjoyed fresh out of the fryer to retain maximum crispiness. If you have leftovers keep them in an airtight container in the refrigerator for up to two days. Reheat in a preheated oven at four hundred degrees Fahrenheit for five to seven minutes to revive the crunch. Be sure to add the cotton candy garnish only right before serving because it melts quickly with moisture.
Ingredient Substitutions
If cotton candy flavoring is unavailable try marshmallow or strawberry extract for a fun alternative. Cream cheese can be swapped with mascarpone for an even richer filling and decadent taste. When biscuit dough is hard to find crescent roll dough cut into rounds works in a pinch although the texture will be softer and less flaky.
Serving Suggestions
Present these treats on a large platter dusted with powdered sugar surrounded by miniature cotton candy cones for a true carnival vibe. Drizzle with quick raspberry or chocolate sauce for an extra decorative touch that tastes as impressive as it looks. Kids love getting involved with dusting and adding cotton candy so it’s a great interactive dessert for parties.
Enjoy these playful, warm bites fresh for the best texture. They’re a nostalgic, crowd-pleasing treat perfect for celebrations.
FAQs About This Recipe
- → Can I use homemade biscuit dough?
Yes, homemade biscuit dough is great. Roll it thin and seal carefully to avoid leaks during frying.
- → What oil is best for frying?
Neutral oils like vegetable or canola with high smoke points work best to preserve flavors and crispness.
- → How should I store leftovers?
Keep cooled treats in an airtight container at room temperature for one day or refrigerate up to three days. Reheat to restore crispness.
- → Can I skip the cotton candy flavor?
Yes, omit or substitute with other fun extracts like marshmallow or strawberry for different notes.
- → How do I prevent filling leakage during frying?
Seal dough edges firmly and avoid overfilling. Chilling the filling before shaping helps keep it intact.
- → Is baking an option instead of frying?
Baking is possible but will yield a softer shell. Brush with butter and bake at 400°F until golden for best results.