Ingredients

225 g cream cheese, softened

60 g powdered sugar

1 teaspoon pure vanilla extract

½ teaspoon cotton candy extract

60 ml whipped topping (e.g., Cool Whip)

30 ml heavy cream

1 package refrigerated biscuit dough (8-count)

2 tablespoons all-purpose flour, for dusting

950 ml vegetable oil, for deep frying

200 g granulated sugar

½ teaspoon cotton candy flavoring (optional)

Pink and blue food coloring (optional)

Fresh cotton candy pieces

Powdered sugar for dusting

Whipped cream or white chocolate drizzle (optional)

Instructions

Step 1: Beat the softened cream cheese with powdered sugar until smooth and fluffy. Mix in vanilla and cotton candy extracts, then gently fold in whipped topping and heavy cream until the mixture has a light mousse-like texture. Cover and refrigerate for at least 30 minutes to firm up.

Step 2: Dust your work surface with flour. Divide the biscuit dough pieces and roll each out to about 3 mm thickness, making sure they are large enough to fully encase the filling.

Step 3: Scoop 15–30 ml of the chilled cheesecake filling and form into balls. Place each ball in the center of a dough round, fold the dough edges over, and seal tightly. Use a little water on the edges if needed to prevent leaks. Smooth the surface by rolling gently between your palms.

Step 4: Heat the vegetable oil in a deep pot to 175°C, using a candy thermometer to maintain the temperature consistently.

Step 5: Fry the cheesecake bombs in batches, avoiding overcrowding, for 1 to 2 minutes on each side until golden brown and crispy. Drain on paper towels to remove excess oil.

Step 6: In a bowl, combine the granulated sugar with cotton candy flavoring and, if using, pink and blue food coloring. While the bombs are still warm, roll them in this sugar mixture to create a sweet, sparkling crust.

Step 7: Dust the bombs with powdered sugar or drizzle with white chocolate if desired. Just before serving, top each with fresh cotton candy to keep its light, airy texture. Serve alongside whipped cream or vanilla ice cream for an extra indulgent touch.

Tips & Variations

Make sure the filling is well chilled before shaping to help it hold together better during frying.

Use a candy thermometer to keep oil temperature steady for crisp, non-greasy bombs.

For a colorful effect, mix different food coloring shades into the sugar coating.

Swap cotton candy extract with strawberry or raspberry for a different fruity twist.

Serve immediately after adding fresh cotton candy to prevent it from melting or dissolving.

FAQs

Can I make these ahead of time?

Yes, you can prepare and assemble the cheesecake bombs in advance and keep them refrigerated. Fry them fresh just before serving for the best texture and flavor.

What if I don’t have cotton candy extract?

If you don’t have cotton candy extract, you can substitute with vanilla or another sweet fruit extract, though the signature cotton candy flavor will be less pronounced.