Description
Fun and indulgent cheesecake bombs with a crispy golden shell and a sweet cotton candy–flavored cheesecake center, perfect for parties and special treats.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (65 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup cotton candy, finely chopped or flavored extract equivalent
- 20 small cubes vanilla pound cake or sponge cake
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs or crushed cornflakes
- Vegetable oil for frying
- Powdered sugar or extra cotton candy for garnish
Instructions
- In a bowl, beat cream cheese, sugar, vanilla, and cotton candy until smooth.
- Roll the mixture into small balls and freeze for 30 minutes.
- Press each cheesecake ball into a cube of pound cake, sealing completely.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Roll each cake ball in flour, dip in egg, then coat with breadcrumbs.
- Heat oil to 350°F (180°C).
- Fry cheesecake bombs in batches for 2–3 minutes until golden and crispy.
- Drain on paper towels and cool slightly.
- Garnish with powdered sugar or cotton candy before serving.
Notes
- Keep cheesecake balls cold before frying to prevent melting.
- Cotton candy extract can be used for stronger flavor.
- Serve immediately for the best crispy texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Deep Frying
- Cuisine: American