Description
Delight in these Crispy Cotton Candy Cheesecake bombs, featuring a fluffy cotton candy-flavored cheesecake filling encased in a golden, deep-fried biscuit dough shell. Finished with a sweet, sparkling cotton candy sugar coating and garnished with fresh cotton candy, this whimsical dessert is a fun and flavorful treat perfect for parties or special occasions.
Ingredients
Scale
Cheesecake Filling
- 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
Dough
- 1 package refrigerated biscuit dough (8-count)
- 2 tablespoons all-purpose flour, for dusting
Frying & Coating
- 950 ml vegetable oil, for deep frying
- 200 g granulated sugar
- ½ teaspoon cotton candy flavoring (optional)
- Pink and blue food coloring (optional)
Garnish
- Fresh cotton candy pieces
- Powdered sugar for dusting
- Whipped cream or white chocolate drizzle (optional)
Instructions
- Prepare Cheesecake Filling: Beat the softened cream cheese with powdered sugar until smooth and fluffy. Mix in the vanilla and cotton candy extracts. Gently fold in the whipped topping and heavy cream until the filling achieves a light, mousse-like texture. Cover the mixture and refrigerate for at least 30 minutes to firm up.
- Shape Dough: Separate the biscuit dough into individual pieces. Dust your work surface with all-purpose flour and roll each biscuit out to about 3 mm thickness, making sure they are large enough to fully encase the filling.
- Form Cheesecake Bombs: Scoop 15 to 30 ml of the chilled cheesecake filling and roll it into balls. Place each ball inside a rolled dough round, fold the edges over, and seal tightly. Use a little water on the seams if needed to prevent leaks, then smooth the exterior by rolling gently between your palms.
- Heat Oil: Pour vegetable oil into a deep pot and heat it to 175°C (350°F), using a candy thermometer for accuracy to ensure consistent frying temperature.
- Fry Bombs: Fry the cheesecake bombs in batches to avoid overcrowding. Cook each side for 1 to 2 minutes or until they become golden brown and crispy. Remove them and let drain on paper towels to absorb excess oil.
- Apply Sugar Coating: Mix granulated sugar with cotton candy flavoring and add a few drops of pink and blue food coloring if desired. While the bombs are still warm, roll them in this sugar mixture to create a sweet, sparkling crust.
- Garnish and Serve: Dust the bombs with powdered sugar or drizzle with white chocolate. Add fresh cotton candy on top right before serving to keep its airy texture. Optional accompaniments include whipped cream or vanilla ice cream for an extra indulgent touch.
Notes
- Ensure the filling is well chilled before forming balls to make handling easier and to maintain shape during frying.
- Be careful to seal the biscuit dough properly to prevent filling leakage during frying.
- Maintain the oil temperature at 175°C to avoid greasy or undercooked bombs.
- Fresh cotton candy is best added just before serving to prevent it from melting or dissolving.
- Use a candy thermometer for precise oil temperature control which impacts the final texture.
- Optional food coloring enhances the festive, cotton candy aesthetic but can be omitted if preferred.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: cotton candy cheesecake, fried cheesecake, dessert bombs, deep-fried cheesecake, cotton candy dessert, party treats, whimsical desserts
