Crispy Cotton Candy Cheesecake Bombs (Print Version)
Delicate cheesecake balls blended with cotton candy, dipped in chocolate, and coated with a crispy, sweet crunch.
# Ingredients:
→ Filling
01 -
1 cup cream cheese, softened
02 -
1/2 cup confectioners’ sugar
03 -
1 teaspoon pure vanilla extract
04 -
1/4 cup finely chopped cotton candy
05 -
1/2 cup mini chocolate morsels
→ Coating
06 -
1 cup crushed graham crackers
07 -
1 cup puffed rice cereal
08 -
1/2 cup white chocolate, melted
09 -
1 tablespoon coconut oil
→ Garnish
10 -
Additional cotton candy for decoration
# Steps:
01 -
In a large mixing bowl, beat softened cream cheese with confectioners’ sugar and vanilla extract until smooth and fluffy.
02 -
Fold finely chopped cotton candy gently into the cheesecake mixture until evenly blended.
03 -
Scoop out portions of the mixture and roll into golf ball-sized rounds. Place each on a parchment-lined baking sheet.
04 -
Freeze the formed balls for 60 minutes to firm them up.
05 -
In a microwave-safe bowl, gently melt white chocolate with coconut oil, stirring until smooth. In a separate bowl, mix crushed graham crackers and puffed rice cereal.
06 -
Dip each chilled cheesecake ball into the melted white chocolate, letting excess drip off. Immediately roll in the graham cracker and puffed rice cereal mixture until fully coated.
07 -
Return the coated balls to the parchment-lined tray and freeze for an additional 30 minutes until set.
08 -
Before serving, top each cheesecake bomb with a tuft of cotton candy to garnish.
# Notes:
01 -
Ensure the cheesecake mixture is well-chilled before coating for best results and clean presentation.