Crispy Cotton Candy Cheesecake Bombs

Dreamy bites of fried biscuit dough with gooey cotton candy cream cheese centers capture all the fun of a carnival in a single dessert The crackly crust and fluffy filling create a magical texture play that makes these treats impossible to stop eating

I first brought these out for my niece’s birthday and the kitchen turned into a sugarfilled dance party Everyone was enchanted by the pink fluff at the core

Ingredients

• Cream cheese: creates the creamy base Make sure it is fully softened to avoid lumps
• Powdered sugar: gives a smooth sweetness Sift to ensure no clumps
• Vanilla extract: rounds out the flavors Look for pure vanilla for best taste
• Cotton candy flavoring: brings the nostalgic twist Clear extracts ensure a vibrant filling
• Whipped topping: adds airy texture Use real whipped cream for richer results
• Heavy cream: thins the filling and adds decadence Fresh cream always makes a difference
• Biscuit dough: forms the crispy shell Choose a flaky kind for best layers
• Flour for dusting: is key to prevent sticking during shaping
• Vegetable oil: is best for frying neutral flavor and high smoke point Choose fresh oil for the cleanest taste
• Granulated sugar: coats the bombs after frying for sparkle
• Cotton candy and powdered sugar: give an overthetop finish Look for pastel colors for a playful look

StepbyStep Instructions

Prepare the Filling:

Beat cream cheese in a mixing bowl with an electric mixer until perfectly smooth This takes about three minutes and removes all lumps preventing a grainy center Beat in powdered sugar vanilla and cotton candy flavoring until fully blended Scrape the sides often for a smooth mix Gently fold in whipped topping and heavy cream working slowly to keep the mixture airy Cover and chill for at least thirty minutes so it firms up and is easier to handle

Shape the Dough:

Lightly dust your work surface with flour Take each biscuit dough round and flatten it to one eighth inch thick Pat gently from the center outward turning the dough to create a thin even circle If the dough begins to spring back let it rest a minute

Fill and Seal:

Scoop out one to two tablespoons of chilled filling and roll gently into a small ball Place the ball in the center of the dough Gather up the edges and pinch firmly to seal making sure the filling is completely enclosed Roll between your palms to smooth out the seam forming a neat ball

Heat the Oil:

Pour four cups of vegetable oil into a heavy deep pot such as a Dutch oven and set over medium heat Use a thermometer to bring the oil up to three hundred fifty degrees Fahrenheit The oil is ready when a piece of biscuit dough starts to sizzle and float in two to three seconds

Fry the Bombs:

Carefully lower three to four bombs into the hot oil using a slotted spoon Keep space between each so they fry evenly Cook one to two minutes on each side turning gently as soon as they brown on the bottom They are ready when deeply golden with a crisp surface Use tongs to transfer them to a paper towel lined tray to drain

Coat in Sugar:

While the bombs are still warm toss them in a bowl of granulated sugar If you love extra cotton candy flavor add a dash of flavoring to the sugar before rolling Each bomb should get a thick glittery coating

Finish and Serve:

Place each fried bomb on a plate Sift powdered sugar over the tops and crown with tufts of fresh cotton candy Serve immediately for gooey warm centers or let cool slightly for firmer bites

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My favorite part is peeling back that crispy shell and watching the blue and pink filling pull apart like a magic cloud My family always argues over who gets the biggest burst of cotton candy in the middle It has become our silly kitchen tradition

Storage Tips

These are best enjoyed right after frying for ultimate crispiness If you have leftovers keep them in an airtight container in the fridge for up to two days Reheat them in a hot oven at four hundred degrees for five to seven minutes to refresh the texture The cotton candy garnish should only be added right before serving since it melts on contact with moisture

Ingredient Substitutions

If you cannot find cotton candy flavoring try marshmallow or strawberry extract for a different spin Cream cheese can be swapped with mascarpone for a richer filling If you do not have biscuit dough try using crescent roll dough cut into circles though you will get a softer bite

Serving Suggestions

Arrange these on a platter dusted with extra powdered sugar and surround with mini cones of cotton candy for a true carnival touch You can also drizzle a quick raspberry or chocolate sauce over the top for a dessert that looks as impressive as it tastes Kids love helping to dust and garnish

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Cultural Context

These playful fried treats are inspired by the classic Southern biscuit and the universal love of fried fairground sweets The cotton candy twist channels the magic and nostalgia of carnivals making them just right for celebrations or whenever you want to relive those happy summer memories

Recipe FAQs

→ Can I use homemade biscuit dough?

Yes, homemade biscuit dough works well. Ensure it's rolled thin and seals easily around the filling to prevent leaks during frying.

→ What kind of oil should I use for frying?

Neutral oils like vegetable or canola oil are best as they have high smoke points and don’t overwhelm the flavors.

→ How do I store leftovers?

Store cooled treats in an airtight container at room temperature for one day or refrigerate for up to three days. Reheat for a crisp texture.

→ Can I omit cotton candy flavoring?

If preferred, you can skip the cotton candy essence or replace it with a different fun extract, though it’s key to the signature flavor.

→ How can I prevent the filling from leaking during frying?

Seal the dough thoroughly after adding the filling and avoid overstuffing. Chilling helps firm up the bombs before frying.

→ Is it possible to bake instead of fry?

Baking is possible, though the texture will be less crisp. Brush with butter and bake at 400°F until golden for a lighter option.