Description
Indulge in these Crispy Cotton Candy Cheesecake Bombs, a playful and irresistible dessert combining creamy cheesecake filling with the whimsical sweetness of cotton candy, all wrapped in a crispy puff pastry or biscuit shell. Perfect for parties or a fun treat, these bombs can be baked or fried to golden perfection, topped with colorful glaze, sprinkles, or edible glitter for an unforgettable carnival-inspired delight.
Ingredients
Scale
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup cotton candy-flavored whipped topping or crushed cotton candy
- 1/2 cup mini marshmallows (optional)
For the coating:
- 1 sheet puff pastry or 1 tube refrigerated biscuit dough
- 1 egg, beaten (for egg wash)
- 1/4 cup cotton candy (for topping)
- Vegetable oil for frying (if not baking)
Optional toppings:
- Pink or blue glaze
- Sprinkles
- Edible glitter
Instructions
- Prepare the filling: In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the cotton candy-flavored whipped topping or crushed cotton candy, along with mini marshmallows if using, to incorporate a light sweetness and fun texture. Chill the filling for 20 to 30 minutes until it firms up slightly for easier handling.
- Shape the bombs: Roll out the puff pastry sheet and cut it into 8 equal squares, or flatten refrigerated biscuit dough into rounds about 4 to 5 inches in diameter. Spoon 1 tablespoon of the chilled cheesecake filling into the center of each pastry square or biscuit round. Carefully fold the dough around the filling and pinch the edges together to seal completely, forming a ball-shaped pocket.
- Cook the bombs (Frying method): Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry each sealed cheesecake bomb for 2 to 3 minutes on each side until they become golden brown and crispy. Use a slotted spoon to remove and drain on paper towels to remove excess oil.
- Cook the bombs (Baking method): Preheat your oven to 375°F (190°C). Arrange the sealed cheesecake bombs on a parchment-lined baking sheet. Brush the tops with beaten egg wash for a glossy finish. Bake for 15 to 18 minutes or until the bombs are puffed up and golden brown.
- Finishing touches: Allow the bombs to cool slightly for safe handling. Decorate each with a swirl of pink or blue glaze, sprinkles, edible glitter, or a tuft of cotton candy on top to enhance the carnival-themed presentation. Serve warm for a gooey filling or chilled for a firmer texture, perfect for any occasion.
Notes
- Add food coloring to the cheesecake filling or glaze for added visual appeal and flair.
- Store leftover cheesecake bombs in the refrigerator and enjoy them cold or gently reheated for best taste and texture.
- When frying, carefully monitor oil temperature to avoid burning and ensure even cooking.
- Use puff pastry for a flakier crust or biscuit dough for a softer, bread-like exterior based on your preference.
