Crispy Cotton Candy Cheesecake Bombs
Delightful crispy bombs filled with a creamy cotton candy cheesecake filling, perfect for parties and afternoon snacks.
Ingredients
Cheesecake Filling
- 1 cup softened cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cotton candy flavoring
- 1/4 cup whipped topping
- 2 tablespoons heavy cream
Outer Dough
- 1 package refrigerated biscuit dough
- 2 tablespoons all-purpose flour for dusting
- 4 cups vegetable oil for frying
Finishing Touches
- 1 cup granulated sugar for coating
- powdered sugar powdered sugar for dusting
- cotton candy cotton candy topping
Instructions
Prepare the Filling
- Beat the softened cream cheese until smooth and creamy.
- Incorporate the powdered sugar, vanilla extract, and cotton candy flavoring, mixing well.
- Gently fold in the whipped topping and heavy cream.
- Cover and refrigerate for about 30 minutes.
Prepare the Dough
- Lightly dust your work surface with flour.
- Unroll the biscuit dough and flatten each biscuit to create a circle.
- Spoon 1 to 2 tablespoons of cheesecake filling into the center of each biscuit.
- Carefully seal the edges of the dough around the filling to form a pouch.
Fry the Bombs
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry each bomb for 1 to 2 minutes on each side until golden brown.
- Remove the bombs and let them drain on paper towels.
Coat and Serve
- While warm, roll the fried bombs in granulated sugar.
- Dust with powdered sugar and top with cotton candy before serving.
Notes
For added texture, consider incorporating crushed graham crackers into the filling. These bombs can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to a month. Reheat in the oven to preserve crispiness.