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Cotton Candy Cheesecake

Cotton Candy Cheesecake Bombs That Will Wow Your Taste Buds

These Cotton Candy Cheesecake Bombs feature a creamy filling in a crunchy shell, creating a delightful dessert experience.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 bombs
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces Cream Cheese Softened
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 cups Whipped Topping/Heavy Cream
For the Cookie Shell
  • 1 cup Vanilla Sandwich Cookies Crushed into fine crumbs
  • 2 tablespoons Cotton Candy-Flavored Sugar
For Coating and Decoration
  • 1 cup Freeze-Dried Strawberries
  • 1 cup Pink Sprinkles Optional

Equipment

  • Mixing Bowl
  • baking sheet
  • food processor
  • Zip-Top Bag
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in whipped topping or heavy cream.
  2. Roll the cheesecake mixture into 1-inch balls and freeze for 20-30 minutes.
  3. Crush the vanilla sandwich cookies into fine crumbs and mix with cotton candy sugar to form the cookie shell.
  4. Take the chilled cheesecake balls and wrap with cookie dough, forming into balls.
  5. Roll the bombs in a mixture of cotton candy sugar, freeze-dried strawberries, and sprinkles until fully coated.
  6. Refrigerate the coated bombs for at least 1 hour to firm up.

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Dust hands with cookie crumbs if dough sticks. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 1 month.

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