Description
These no-bake cheesecake bombs deliver a dreamy, carnival-inspired crunch! We mix rich cream cheese with pink and blue cotton candy for a meltingly sweet interior, then coat them in crispy graham…
Ingredients
- Cream Cheese: 8 ounces, softened
- Powdered Sugar: 1/2 cup
- Alcohol-Free Vanilla Extract: 1 teaspoon
- Pink and Blue Cotton Candy: 2 cups, loosely packed
- Graham Cracker Crumbs: 1 cup
- All-purpose Flour: 1/4 cup
- Large Egg: 1, lightly beaten
- Vegetable Oil: 3 cups (for frying)
Instructions
- Step 1: Prepare the Cheesecake Filling
- Step 2: Chill and Shape the Bombs
- Step 3: Set Up the Breading Station
- Step 4: Coat and Re-Freeze
- Step 5: Fry the Bombs
- Step 6: Serve
Notes
- Keep unfried cheesecake bombs frozen in an airtight container for up to 3 weeks, frying them straight from frozen for the best crispy coating and easiest handling.
- If you have leftovers, briefly reheat the fried bombs in a toaster oven or air fryer set to 350°F (175°C) for 3-5 minutes to restore the crispy shell without melting the center.
- Serve these vibrant bombs immediately after frying, dusted lightly with extra powdered sugar or alongside a sharp raspberry coulis to perfectly balance the extreme sweetness.
- The secret to a successful filling is working quickly when incorporating the cotton candy; fold it gently into the cream cheese mixture right before shaping to minimize premature dissolving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bomb (approx. 65g)
- Calories: 265
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 20g