Crispy Cotton Candy Cheesecake Bombs

Instructions

1. Make the Cheesecake Filling

1. In a bowl, beat softened cream cheese until smooth.

2. Add granulated sugar, vanilla, and sour cream. Mix until fully combined.

3. Sift in powdered sugar and mix until creamy. If desired, add a drop of food coloring.

4. Cover and refrigerate for 30 minutes to firm up.

2. Prepare the Cotton Candy

1. Break cotton candy into small, marble-sized clusters.

2. Place a small piece of cotton candy in the center of each wrapper.

3. Assemble the Bombs

1. Lay a spring roll/wonton wrapper flat. Place 1 teaspoon of cheesecake filling in the center.

2. Add a small cluster of cotton candy on top of the filling.

3. Moisten the edges of the wrapper with water, then fold and seal tightly, ensuring no air pockets. Shape into small balls or triangles.

4. Repeat with remaining wrappers and filling. Keep covered with a damp towel to prevent drying.

4. Fry the Bombs

1. Heat oil to 350°F (175°C) in a deep pot.

2. Fry bombs in batches for 2–3 minutes, until golden and crispy.

3. Remove with a slotted spoon and drain on paper towels.

5. Coat & Serve

1. Mix granulated sugar with cotton candy powder (if using).

2. While still warm, roll each bomb in the sugar mixture.

3. Serve immediately, garnished with extra cotton candy wrapped around the base or on the side.

Tips

• Work quickly when adding cotton candy—it dissolves with moisture.

• Can be made ahead: assemble bombs and freeze before frying. Fry directly from frozen, adding 1–2 minutes to cooking time.

• For a non-fried version: brush with melted butter and air-fry at 400°F (200°C) for 6–8 minutes, until golden.

• Serve with cotton candy dip: mix crushed cotton candy into whipped cream or mascarpone.

Enjoy these magical, melt-in-your-mouth bites!