Dessert

Crispy Cotton Candy Cheesecake Bombs Recipe

ByNaomi Fletcher February 19, 2026February 19, 2026

Introduction

Crispy Cotton Candy Cheesecake Bombs combine the whimsical flavor of cotton candy with the creamy richness of cheesecake. This dessert offers a perfect balance of sweetness and crunch, making it a fun and impressive treat for any occasion. Bite into a crispy exterior that reveals a soft, creamy filling for a truly memorable experience.

The image shows four round, bite-sized sweets on a white plate sitting on a white marbled surface. Each sweet has a rough outer layer covered in tiny pink, light pink, and white round sprinkles, creating a speckled texture. One sweet is bitten into, revealing a soft, white, fluffy inner layer that looks moist and crumbly. The sweets appear dense but soft, with the outer sprinkle layer evenly coating each piece. The light colors and soft textures give the sweets a delicate and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup cotton candy, crushed
1 cup graham cracker crumbs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3 large eggs
2 cups cotton candy-flavored candy melts
Oil for frying
Additional crushed cotton candy for garnish (optional)

Instructions

Step 1: In a bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and crushed cotton candy until smooth and well combined.
Step 2: Cover the bowl and refrigerate the mixture for about 30 minutes to firm it up.
Step 3: In another bowl, combine the graham cracker crumbs, flour, baking powder, and salt. Mix well.
Step 4: Gradually add the eggs to the dry ingredients, stirring until a dough begins to form.
Step 5: Remove the chilled filling from the refrigerator. Take a small amount of dough and flatten it in your hand. Place a spoonful of the cheesecake filling in the center and wrap the dough around it, sealing it well.
Step 6: Roll the filled dough into a ball shape and place on a baking sheet lined with parchment paper. Repeat until all the filling is used.
Step 7: Place the assembled cheesecake bombs in the freezer for about 15 minutes to firm up.
Step 8: In a deep fryer or large pot, heat oil to 350°F (175°C).
Step 9: Carefully drop the cheesecake bombs into the hot oil, frying in batches for 2-3 minutes or until golden brown. Remove and drain on paper towels.
Step 10: Melt the cotton candy-flavored candy melts according to package instructions. Dip each cheesecake bomb into the melted candy, ensuring they are fully coated.
Step 11: Immediately sprinkle additional crushed cotton candy on top before the coating sets.
Step 12: Allow the candy coating to harden for a few minutes before serving.

Tips & Variations

Use fresh cotton candy for the best flavor and a light, airy filling.
Try adding cocoa powder to the filling or using chocolate candy melts for a chocolate twist.
Swap crushed cotton candy with fruit-flavored candies or purees for a fruity variation.
Substitute all-purpose flour with a gluten-free blend for a gluten-free version.
Make mini bombs for bite-sized treats perfect for parties.
Ensure the oil temperature is steady at 350°F to avoid greasy or burnt bombs.

Storage

Store the cheesecake bombs in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the uncoated bombs by wrapping each tightly in plastic wrap and placing them in a freezer-safe bag for up to 2 months. Fry from frozen, adding a minute or two to the cooking time. Serve warm for the best texture and flavor.