Ingredients
Equipment
Method
Preparation
- In a medium bowl, mix cream cheese, granulated sugar, vanilla extract, and crushed cotton candy until smooth.
- Transfer the mixture to an airtight container and chill for at least 30 minutes.
- In a large bowl, combine graham cracker crumbs, all-purpose flour, baking powder, and salt. Mix well.
- Gradually add eggs to the dry mixture, stirring until a cohesive dough forms.
- Divide the dough, flatten each piece, and add a spoonful of chilled filling. Seal and shape into balls.
- Place the shaped bombs on a parchment-lined baking sheet and chill in the freezer for 15 minutes.
- Heat oil to 350°F (175°C).
- Fry the cheesecake bombs in small batches for 2-3 minutes until golden brown.
- Remove from oil and drain on paper towels.
- Melt candy melts until smooth and dip each warm cheesecake bomb into the coating.
- Sprinkle with crushed cotton candy if desired before the coating sets.
- Let them rest at room temperature until the coating hardens.
Nutrition
Notes
For best results, chill the filling and maintain oil temperature during frying.