Crispy Cotton Candy Cheesecake Bombs

For the Cheesecake Filling:

• 8 oz (225 g) cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon pure vanilla extract

• ½ teaspoon cotton candy extract or flavoring

• ¼ cup whipped topping (like Cool Whip)

• 2 tablespoons heavy cream

For the Dough:

• 1 package refrigerated biscuit dough (8-count, or similar)

• 2 tablespoons all-purpose flour (for dusting)

For Frying:

• 4 cups vegetable oil (for deep frying)

• Candy thermometer (optional but recommended)

For Coating:

• 1 cup granulated sugar

• ½ teaspoon cotton candy flavoring (optional)

• Pink and blue food coloring (optional)

For Garnish:

• Fresh cotton candy pieces

• Powdered sugar for dusting

• Whipped cream or drizzle of white chocolate (optional)

Preparation Time

• Prep Time: 25 minutes

• Chilling Time: 30 minutes

• Cooking Time: 10 minutes

• Total Time: 1 hour 5 minutes

Servings: Makes 8 cheesecake bombs

Calories: Approximately 320 calories per bomb

In a deep pot or fryer, heat your vegetable oil to 350°F (175°C). Use a candy thermometer to keep track of the temperature — this is crucial to achieve even frying without burning or undercooking.

If the oil gets too hot, the outside will brown too quickly before the inside is fully cooked.