Crispy Cotton Candy Cheesecake Bombs (Print Format)
Golden-fried pastry pockets hide a sweet, creamy cotton candy cheesecake filling, dusted with pastel magic.
# Ingredients:
01 -
1 cup cream cheese (8 oz), softened
02 -
1/2 cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1/2 teaspoon cotton candy flavoring
05 -
1/4 cup whipped topping
06 -
2 tablespoons heavy cream
07 -
1 package biscuit dough (8-count)
08 -
2 tablespoons flour for dusting
09 -
4 cups vegetable oil for frying
10 -
1 cup granulated sugar
11 -
Cotton candy and powdered sugar for garnish
# Steps:
01 -
Beat cream cheese until smooth. Add powdered sugar, vanilla extract, and cotton candy flavoring. Fold in whipped topping and heavy cream. Refrigerate for 30 minutes.
02 -
Flatten each biscuit dough round to 1/8 inch thick on a floured surface.
03 -
Scoop 1 to 2 tablespoons of filling, roll into a ball. Place it in the center of the dough, fold edges over, pinch to seal, and roll into a smooth ball.
04 -
Heat vegetable oil to 350°F in a deep pot.
05 -
Fry the cheesecake bombs for 1 to 2 minutes per side until they turn golden brown. Drain on paper towels.
06 -
Roll warm cheesecake bombs in granulated sugar (mix with cotton candy flavoring if desired). Dust with powdered sugar, top with cotton candy, and serve immediately.
# Tips:
01 -
Refrigerating the filling helps it firm up and makes it easier to work with when assembling.