These are crispy cotton candy cheesecake bombs, the kind I make when I want something sweet and playful but still heavy and filling. Creamy cheesecake center, small crust on the bottom, and a crunchy cotton candy coating. They’re cold inside, crisp outside, and very simple. If you look up cotton candy cheesecake bombs or cheesecake dessert bites, this is exactly that. No baking involved.
The cheesecake part stays basic. The cotton candy is what changes everything. I don’t make them too big. Just enough for a few bites. They need time in the fridge so they hold their shape and don’t melt right away.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping or heavy cream, whipped
- 1 cup crushed vanilla or graham cookies
- 3 tablespoons melted butter
- Pink and blue cotton candy, pulled apart
Preparation / How to Make It
I started by mixing the crushed cookies with melted butter. Just until it held together. Pressed small amounts into the bottom of a silicone mold or shaped little discs on a tray. Put them in the fridge to firm up.
In a bowl, I mixed the cream cheese until smooth. Added powdered sugar and vanilla. Mixed again until it looked right. Then folded in the whipped topping. Didn’t beat it. Just enough to keep it light.
Scooped the cheesecake mixture onto the chilled crusts. Shaped them into balls with my hands. Wasn’t perfect. Put them back in the fridge to set.
Once they were firm, I gently pressed cotton candy around each one. Pink, blue, whatever stuck. Did this right before serving so it stayed crispy.
Kept them cold. A crunchy outside, creamy center, and soft crust at the bottom. They go fast.
