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Crispy cotton candy cheesecake bombs plated with colorful sprinkles

Crispy Cotton Candy Cheesecake Bombs

These delightful cheesecake bombs combine a silky cotton candy-infused center with a crispy fried shell, making them a nostalgic yet surprising treat perfect for parties or cozy family nights.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Carnival
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 1 cup cream cheese, softened Use full-fat for the creamiest filling.
  • ½ cup granulated sugar Reduce by 1–2 tablespoons if cotton candy is very sweet.
  • 1 teaspoon vanilla extract
  • 1 cup cotton candy, crushed Provides sweetness and a delicate pink hue.
For the Dough
  • 1 cup graham cracker crumbs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs Gradually add to the dry ingredients.
For Frying and Coating
  • 2 cups cotton candy-flavored candy melts Melt according to package instructions.
  • Oil for frying (neutral oil such as canola or vegetable)
  • Additional crushed cotton candy (optional) For garnish.

Method
 

Preparation
  1. In a bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and crushed cotton candy until smooth.
  2. Cover the bowl and refrigerate the mixture for about 30 minutes.
  3. In another bowl, combine the graham cracker crumbs, flour, baking powder, and salt.
  4. Gradually add the eggs to the dry ingredients, stirring until a dough begins to form.
  5. Remove the chilled filling from the refrigerator and shape the dough to encase it.
Frying
  1. Heat oil to 350°F (175°C) and fry the prepared balls in batches until golden brown.
  2. Remove with a slotted spoon and drain on paper towels.
Coating and Serving
  1. Melt the cotton candy-flavored candy melts and dip each cheesecake bomb into the melted candy.
  2. Sprinkle additional crushed cotton candy on top before the coating sets.
  3. Allow the candy coating to harden for a few minutes before serving.

Notes

You can freeze cooked bombs for up to 2 months. Bake or air-fry as alternatives to frying. Keep bombs stored in an airtight container in the refrigerator for up to 3 days.