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Cotton Candy Cheesecake Bombs

Cotton Candy Cheesecake Bombs: Your Sweet No-Bake Treat

Delight in the magic of Cotton Candy Cheesecake Bombs, a whimsical no-bake treat blending creamy cheesecake and cotton candy flavors.
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Prep Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 bombs
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces Cream Cheese softened, full-fat for best results
  • 1 cup Powdered Sugar adjust to taste
  • 1 teaspoon Vanilla Extract consider using pure vanilla
  • 1 cup Whipped Topping/Heavy Cream can substitute with dairy-free option if needed
For the Cookie Shell
  • 15 cookies Vanilla Sandwich Cookies opt for gluten-free cookies for a gluten-free version
  • 1/4 cup Cotton Candy-Flavored Sugar or regular sugar mixed with cotton candy extract if unavailable
For the Coating
  • 1 cup Freeze-Dried Strawberries can replace with other freeze-dried fruits
  • 1/4 cup Pink Sprinkles optional, omit if desired

Equipment

  • Mixing Bowl
  • Food Processor
  • cookie scoop
  • Parchment paper
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract together until smooth and creamy, about 3-5 minutes. Fold in 1 cup of whipped topping or heavy cream.
  2. Scoop the cheesecake filling into 1-inch balls using a cookie scoop or your hands. Place on a parchment-lined baking sheet and freeze for 20-30 minutes.
  3. Crush about 15 vanilla sandwich cookies into fine crumbs. Mix cookie crumbs with 4 ounces of softened cream cheese until soft dough forms.
  4. Flatten a piece of cookie dough into a disc about 3 inches wide. Place a frozen cheesecake ball in the center and carefully wrap the dough around it.
  5. In a shallow bowl, combine cotton candy-flavored sugar, crushed freeze-dried strawberries, and optional pink sprinkles. Roll each bomb in the mixture until coated.
  6. Place the coated cheesecake bombs back on the parchment-lined baking sheet and refrigerate for at least one hour before serving.

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 90mgPotassium: 30mgSugar: 12gVitamin A: 200IUCalcium: 30mg

Notes

Ensure cream cheese is at room temperature for a smoother filling. Dust hands with cookie crumbs when shaping to prevent sticking.

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