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Crispy Cotton Candy Cheesecake Bombs

Crispy Cotton Candy Cheesecake Bombs

Crispy Cotton Candy Cheesecake Bombs are a delightful dessert combining a crunchy outer shell with a soft, creamy cheesecake center, topped with whimsical cotton candy for a magical touch. Perfect for parties, celebrations, or any occasion, these easy-to-make treats offer customizable flavors and a fun texture contrast that will impress all dessert lovers.

  • Total Time: 1 hour 50 minutes (including freezing time)
  • Yield: 12 cheesecake bombs 1x

Ingredients

Scale

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream, whipped to stiff peaks

Crunchy Coating

  • 1 cup finely crushed graham crackers or crispy rice cereal (gluten-free option: use gluten-free crispy rice cereal or crushed gluten-free cookies)
  • 3 tbsp butter, melted
  • Optional: food coloring to match theme
  • Optional: finely chopped toasted nuts (pecans or almonds) for nutty crunch variation

Topping

  • Cotton candy (any flavor or color, added just before serving)

Instructions

  1. Prepare the Cheesecake Filling: Soften the cream cheese at room temperature until smooth. Beat the cream cheese with granulated sugar and vanilla extract until creamy and lump-free. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light, fluffy filling.
  2. Form the Cheesecake Balls: Using a spoon or small cookie scoop, shape the filling into uniform balls. Place them on a baking sheet lined with parchment paper and freeze for at least 1 hour to firm up and maintain shape during coating.
  3. Make the Crunchy Coating: While the cheesecake balls freeze, melt the butter and combine it with the crushed graham crackers or crispy rice cereal to form a sticky, crumbly coating. Add optional food coloring or nuts if desired.
  4. Coat the Cheesecake Balls: Remove the cheesecake balls from the freezer. Roll each ball gently in the crunchy coating mixture, pressing lightly to ensure the coating sticks well. Return the coated balls to the freezer for another 30 minutes to set.
  5. Add the Cotton Candy Topping: Once the coated balls are firm, carefully wrap a small tuft of cotton candy around each bomb immediately before serving to keep it fluffy and fresh.

Notes

  • Freeze cheesecake balls before coating to maintain shape and ease of handling.
  • Add cotton candy topping just before serving to prevent it from melting.
  • Use a shallow dish for even coating application and to minimize mess.
  • Ensure cream cheese is fully softened for smooth, lump-free filling.
  • Customize colors with food coloring to match party themes.
  • Store leftovers without cotton candy in an airtight container in the refrigerator for up to 3 days.
  • Cheesecake bombs can be frozen wrapped individually for up to 1 month; thaw overnight in the fridge before serving.
  • Serve at room temperature for best flavor — avoid reheating.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: No-bake, chilling/freezing
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free coating option)

Nutrition

  • Serving Size: 1 bomb (approximate)
  • Calories: 180
  • Sugar: 15g
  • Sodium: 100mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0.5g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: cheesecake bombs, cotton candy dessert, crispy cheesecake, no-bake cheesecake, party dessert, creamy cheesecake, crunchy shell dessert, gluten free dessert