Crispy Cotton Candy Cheesecake Bombs
Crispy no-bake cheesecake bites wrapped in a vanilla cookie shell and coated in cotton candy crunch.
Ingredients
Ingredients
- 8 oz cream cheese softened
- 1/3 cup powdered sugar
- 1 tsp vanilla bean paste
- 1/2 cup whipped topping or 1/2 cup heavy cream whipped
- 1 1/2 cups crushed vanilla sandwich cookies
- 4 tbsp cream cheese
- 1 cup pink cotton candy-flavored sugar or pink sanding sugar
- 1/2 cup finely crushed freeze-dried strawberries optional
- 1/4 cup pink sprinkles optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, beat 8 oz softened cream cheese, powdered sugar, and vanilla bean paste until smooth and creamy.
- Gently fold in the whipped topping or whipped heavy cream until fully combined and fluffy.
- Scoop the cheesecake mixture into 1-inch balls using a small scoop or spoon and place them on the prepared baking sheet.
- Freeze the cheesecake balls for 20 to 30 minutes, or until firm enough to handle.
- While the cheesecake centers chill, crush the vanilla sandwich cookies into very fine crumbs and place them in a medium bowl.
- Add 4 tbsp cream cheese to the cookie crumbs and mix until a soft, moldable dough forms.
- Remove a few cheesecake balls from the freezer at a time to prevent softening.
- Scoop about 1 tablespoon of cookie dough into your hand and flatten it into a small circle.
- Place one frozen cheesecake ball in the center of the cookie dough circle.
- Wrap the cookie dough around the cheesecake ball, pinching to seal and rolling gently between your palms to form a smooth ball.
- Repeat with remaining cheesecake centers and cookie dough, placing finished balls back on the baking sheet.
- In a shallow bowl, combine the cotton candy sugar, crushed freeze-dried strawberries, and pink sprinkles, if using, and stir to mix evenly.
- Roll each cheesecake bomb in the cotton candy sugar mixture, pressing gently so the coating adheres on all sides.
- Return the coated cheesecake bombs to the baking sheet in a single layer.
- Refrigerate the cheesecake bombs for at least 1 hour to allow the centers to soften slightly and flavors to meld.
- Serve chilled or slightly cool from the refrigerator.
Notes
- Use full-fat cream cheese for the creamiest cheesecake centers and best structure.
- If the cookie dough feels too sticky, dust your hands with extra cookie crumbs instead of adding more cream cheese.
- Keep the cheesecake centers well chilled when wrapping so they do not squish or lose their shape.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the cookie dough feels too sticky, dust your hands with extra cookie crumbs instead of adding more cream cheese.
- Keep the cheesecake centers well chilled when wrapping so they do not squish or lose their shape.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.