Dessert

Crispy Cotton Candy Cheesecake Bombs Recipe

ByHarry Bern November 6, 2025November 6, 2025

Introduction

Crispy Cotton Candy Cheesecake Bombs are a delightful treat that combines creamy cheesecake filling with a crispy fried dough exterior. These bite-sized desserts deliver a playful, cotton candy twist that’s perfect for parties or a special indulgence.

The image shows several round cream-filled desserts with a crunchy golden-brown outer layer. Inside, each dessert has three visible layers of soft cream: the bottom layer is white, the middle layer is pink, and the top layer is light blue with a bit of purple tint in between, all layered smoothly. The desserts are placed on a white plate with some pink powder crumbs scattered around. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cream cheese (8 oz), softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cotton candy flavoring
1/4 cup whipped topping
2 tablespoons heavy cream
1 package biscuit dough (8-count)
2 tablespoons flour for dusting
4 cups vegetable oil for frying
1 cup granulated sugar
Cotton candy and powdered sugar for garnish

Instructions

Step 1: Beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and cotton candy flavoring, then gently fold in the whipped topping and heavy cream. Refrigerate the filling for 30 minutes to firm up.
Step 2: On a floured surface, flatten each biscuit dough round to about 1/8 inch thick.
Step 3: Scoop 1 to 2 tablespoons of the chilled filling and roll it into a ball. Place the filling ball in the center of each flattened dough round, then fold the edges over to enclose the filling, pinching to seal. Roll the sealed dough into a smooth ball.
Step 4: Heat vegetable oil in a deep pot to 350°F (175°C).
Step 5: Fry the cheesecake bombs in the hot oil for 1 to 2 minutes per side or until golden brown. Remove and drain them on paper towels.
Step 6: While still warm, roll the bombs in granulated sugar. Optionally, mix the sugar with a little cotton candy flavoring for extra sweetness. Dust with powdered sugar, top with cotton candy, and serve immediately.

Tips & Variations

Make sure the cream cheese filling is well chilled before assembling to prevent leaks during frying.
Use flavored whipped topping or add a pinch of cinnamon to the filling for a unique twist.
For a lighter version, bake the bombs at 375°F for 12–15 minutes instead of frying.

Storage

These cheesecake bombs are best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven (about 300°F) for 5 to 7 minutes to regain some crispness before serving.

How to Serve

The image shows a close-up of a round dessert ball cut in half to reveal three soft layers inside: the top layer is light pink, the middle is pastel blue, and the bottom is light pink again, all with a fluffy texture. These layers are surrounded by a thick layer of smooth white cream. The outside layer is a golden crumbly coating with tiny pastel pink, blue, and white sprinkles unevenly covering the surface, making it look slightly rough. In the background, there are whole balls with the same crumbly and sprinkle-coated exterior, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought biscuit dough for this recipe?

Yes, store-bought biscuit dough works perfectly and makes the recipe quick and easy.

How do I prevent the filling from leaking during frying?

Chill the filling well before assembling and pinch the dough edges tightly to seal. Working on a floured surface and shaping smooth balls also helps keep the filling inside.