Description
Delicious and whimsical desserts that combine the flavors of cotton candy and cheesecake, all wrapped in a crispy shell.
Ingredients
Scale
- Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cotton candy flavoring
- 1/4 cup whipped topping
- 2 tablespoons heavy cream
- Dough and Coating:
- 1 package (8-count) biscuit dough
- 2 tablespoons all-purpose flour, for dusting
- 4 cups vegetable oil, for frying
- 1 cup granulated sugar
- Cotton candy and additional powdered sugar, for garnish
Instructions
- Beat cream cheese until smooth. Incorporate powdered sugar, vanilla extract, and cotton candy flavoring. Gently fold in whipped topping and heavy cream. Refrigerate the mixture for 30 minutes to firm.
- On a floured surface, flatten each biscuit dough round to 1/8 inch thickness using a rolling pin.
- Scoop 1 to 2 tablespoons of filling and shape into a ball. Center the filling ball on a dough round, fold edges over to enclose, pinch to seal, and roll into a smooth ball.
- Heat vegetable oil in a deep pot to 350°F.
- Fry the formed cheesecake bombs for 1 to 2 minutes per side, or until golden brown. Drain on paper towels.
- While warm, roll the bombs in granulated sugar (optionally mixed with cotton candy flavoring). Dust with powdered sugar, garnish with cotton candy, and serve immediately.
Notes
- Ensure the oil is at the right temperature for crispy bombs.
- Adjust the sweetness by varying the amount of powdered sugar in the filling.
- Experiment with different flavorings for the cheesecake filling if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bomb
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg