Crispy Cotton Candy Cheesecake Bombs
Step 5: Fry the Cheesecake Bombs
Gently drop a few bombs into the hot oil, making sure not to overcrowd the pot. Fry for about 1–2 minutes per side, or until the exterior is golden brown and crisp.
Remove each bomb using a slotted spoon and place them on a paper towel-lined tray to drain excess oil.
Repeat until all bombs are fried.
Step 6: Prepare the Cotton Candy Sugar Coating
In a small bowl, mix granulated sugar with a few drops of cotton candy flavoring and optional food coloring to give it that magical pastel hue. Stir until the color is evenly distributed. While the bombs are still warm (but not too hot), roll them in the flavored sugar mixture until fully coated. The sugar will adhere perfectly, giving them a crisp, sweet exterior that sparkles.
• soft, chill it longer or add a bit more whipped topping to stabilize it.
• Frying Temperature: Maintain a steady oil temperature of 350°F. Too cool and the bombs will absorb oil; too hot and they’ll burn quickly.
• Alternative Cooking Method: You can air-fry them at 370°F for 8–10 minutes until golden and crisp, lightly brushing with oil for extra crunch.
• Creative Variations:
• Chocolate Twist: Add mini chocolate chips to the filling.
• Strawberry Surprise: Place a small cube of strawberry inside each bomb.
• No-Fry Option: Bake at 375°F for 12–15 minutes until golden.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to bring back the crispiness.
Nutritional Information (per serving)
• Calories: ~320
• Carbohydrates: 28 g
• Protein: 5 g
• Fat: 20 g
• Sugar: 18 g
• Fiber: 0.5 g
• Sodium: 290 mg
