Crispy Cotton Candy Cheesecake Bombs
A magical, colorful dessert that combines creamy cheesecake filling with fun cotton candy flavor and a crispy chocolate shell!
Prep Time
30 minutes (+ 1 hour chilling) | Cook Time: 0 mins | Total Time: 1 hour 30 minutes
Makes: 12-16 bombs
Ingredients
For the Cheesecake Filling:
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8 oz (225g) cream cheese, softened
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¼ cup (50g) granulated sugar
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½ cup (120g) marshmallow fluff
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1 tsp cotton candy flavoring/extract (or vanilla extract in a pinch)
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Pink and blue gel food coloring
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½ cup (60g) crushed freeze-dried raspberries or strawberries (optional, for tang)
For Coating & Assembly:
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12-16 large marshmallows
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2 cups (350g) white chocolate or candy melts
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1 tbsp coconut oil
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1 cup crispy rice cereal
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Pink and blue sanding sugars or sprinkles
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Lollipop sticks (optional)
Instructions
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Make the filling: Beat cream cheese, sugar, and marshmallow fluff until smooth. Add cotton candy extract. Divide into two bowls and tint one pink and one light blue. Fold crushed freeze-dried fruit into one or both if using. Chill 20 minutes.
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Form the bombs: Flatten a marshmallow slightly. Place ½ tbsp pink and ½ tbsp blue cheesecake filling around it, rolling into a 1.5″ ball. Repeat. Freeze on parchment-lined sheet for 30 minutes.
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Prepare coating: Melt white chocolate with coconut oil. Stir in crispy rice cereal. Let cool slightly but remain fluid.
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Coat the bombs: Dip frozen balls in chocolate mixture using a fork or dipping tools. Let excess drip off. Place on parchment and immediately sprinkle with colored sugars.
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Set: Chill 15 minutes until firm. Insert lollipop sticks if desired. Serve chilled.
Storage & Tips
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Storage: Keep refrigerated in airtight container up to 5 days.
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Freezing: Freeze uncoated bombs up to 1 month. Thaw slightly before dipping.
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No extract? Use 1 tsp vanilla + ½ tsp raspberry or bubblegum extract.
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For kids: Omit freeze-dried fruit for sweeter flavor.
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Presentation: Serve in mini paper liners or stick upright in foam block for display.
