Dessert

Crispy Cotton Candy Cheesecake Bombs Recipe

ByJeannette Jaeger February 14, 2026February 14, 2026

Introduction

Crispy Cotton Candy Cheesecake Bombs are a delightful treat combining creamy cheesecake filling with a crispy, sweet exterior. These bite-sized desserts are fun to make and perfect for impressing guests or indulging yourself. Enjoy the playful flavor of cotton candy in a rich, crunchy bite.

The image shows four round, white textured treats covered with tiny pink and white candy beads. One treat is bitten, revealing a soft, crumbly white inside with a slightly moist texture. The outer layer is made up of the small candy beads creating a rough surface that is mostly pink with some white mixed in. The treats rest on a white plate placed on a white marbled background. 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 enjoying your crispy creations.

Tips & Variations

For easier sealing, moisten your fingers with a little water when wrapping the dough around the filling.
Try using different flavored candy melts to customize the coating color and taste.
Serve with a side of fresh berries or a drizzle of chocolate sauce for added contrast.

Storage

Store cheesecake bombs in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a warm oven or enjoy chilled. Avoid microwaving to preserve the crispy outer coating.

How to Serve

The image shows several round pink balls with a rough, crumbly texture on the outside. One ball is cut open to show three layers: the outer pink crumb layer, a smooth white creamy middle layer, and a thin golden brown crumbly base at the bottom. All the balls are placed on a white marbled surface. The colors are soft pink, white, and a light brown. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the cheesecake filling can be prepared a day in advance and kept refrigerated until ready to use.

Is it possible to bake these instead of frying?

While frying gives the crispiest results, you can bake the bombs at 375°F (190°C) for about 15-20 minutes until golden, but the texture will be slightly different.