Crispy Cotton Candy Cheesecake Bombs
Fried biscuit dough stuffed with a sweet cotton-candy-flavored cheesecake filling, coated in sugar, and topped with fluffy cotton candy for a whimsical, carnival-style treat.
Equipment
- Mixing Bowl
- Electric Mixer
- Deep heavy-bottomed pot or deep fryer
- Candy or frying thermometer
- Slotted spoon
- Paper Towels
- Rolling pin or your hands to shape dough
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp cotton candy flavoring
- ¼ cup whipped topping like Cool Whip
- 2 Tbsp heavy cream
Dough
- 1 package refrigerated biscuit dough (8-count can)
- 2 Tbsp all-purpose flour for dusting
Frying
- 4 cups vegetable oil for frying
Coating & Garnish
- 1 cup granulated sugar for coating bombs after frying
- powdered sugar for dusting
- cotton candy for topping each bomb
Instructions
- In a bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, and cotton candy flavoring, and continue beating until well combined.
- Fold in the whipped topping and heavy cream until the mixture is light and mousse-like. Chill the filling for about 30 minutes.
- While the filling chills, prepare your dough on a lightly floured surface. Separate the biscuit rounds and flatten each one gently.
- Scoop about 1–2 tablespoons of the chilled filling and roll into balls. Place each ball in the center of a flattened biscuit round, then carefully pinch and seal the dough around the filling to form a smooth ball.
- In a deep pot or fryer, heat the vegetable oil to ~350 °F (175 °C) (use a thermometer if you have one).
- Fry the cheesecake bombs in batches, about 1–2 minutes per side, until golden brown. Remove with a slotted spoon and let drain on paper towels.
- While the bombs are still warm, roll them in granulated sugar to coat evenly.
- Dust each with powdered sugar and top with a small tuft of cotton candy just before serving.
Notes
These are best enjoyed warm for a crispy exterior and creamy center. Make sure the filling is well chilled before wrapping in dough to avoid leaks. Serve immediately after coating.