Introduction

Crispy Cotton Candy Cheesecake Bombs are a delightful treat that combines creamy cheesecake centers with a crunchy cookie shell and a sweet, colorful coating. These bite-sized desserts are perfect for parties or an indulgent snack any time you crave something special.

A close-up image shows a round dessert ball with three clear layers: the bottom layer is a crumbly, light brown biscuit base; the middle layer is smooth, creamy white filling; the outer layer is coated with bright pink, coarse sugar crystals. The ball is cut in half to display the creamy center and the crumbly base inside. In the background, several whole dessert balls with the same pink sugar coating are visible, all arranged on a white plate with small pink sugar sprinkles scattered around. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (225g) cream cheese, softened
⅓ cup powdered sugar
1 tsp vanilla extract
½ cup whipped topping or ½ cup heavy cream (whipped)
1 ½ cups crushed vanilla sandwich cookies (Golden Oreos or similar)
3–4 tbsp cream cheese (just enough to form a dough)
1 cup pink cotton candy-flavored sugar or crushed pink sanding sugar
½ cup finely crushed freeze-dried strawberries (optional for brighter color + flavor)
¼ cup pink sprinkles (optional for sparkle)

Instructions

Step 1: Make the Cheesecake Centers by beating cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in the whipped topping or whipped heavy cream. Scoop the mixture into 1-inch balls using a spoon or small scoop. Place them on a lined tray and freeze for 20–30 minutes until firm.
Step 2: Prepare the Cookie “Dough” Shell by crushing the vanilla sandwich cookies into very fine crumbs. Mix these crumbs with 3 to 4 tablespoons of cream cheese to form a soft dough. Take a small scoop of the dough and flatten it into a circle in your palm. Place a frozen cheesecake ball in the center, wrap the dough around it, and roll into a smooth ball. If the dough feels sticky, dust your hands with cookie crumbs to make rolling easier.
Step 3: Coat each ball by combining cotton candy sugar, freeze-dried strawberry powder, and optional pink sprinkles in a bowl. Roll the cheesecake bombs in this mixture until fully coated for a crunchy, colorful finish.
Step 4: Chill the coated cheesecake bombs in the refrigerator for at least 1 hour. This softens the centers slightly for the perfect texture. Serve them chilled or slightly cool.

Tips & Variations

For extra flavor, try adding a pinch of lemon zest to the cheesecake mixture.
Substitute the vanilla sandwich cookies with chocolate ones for a richer taste.
If cotton candy sugar is unavailable, use crushed pink sanding sugar alone or mix with finely crushed freeze-dried raspberries for a similar effect.
Freeze the cheesecake balls longer for firmer centers, especially in warm climates.

Storage

Store the cheesecake bombs in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them on a tray then transfer to a container or bag and freeze for up to 2 weeks. Thaw in the refrigerator before serving. Serve chilled or at room temperature after thawing for best texture.

How to Serve

Four round desserts sit on a white plate over a white marbled surface, with one dessert cut open showing a soft, creamy white inner layer. Each dessert has three layers: a crumbly light brown outer crust, a thick white creamy middle layer, and a topping covered in pink and blue crumbly sprinkles that give a rough texture. The crumbs from the crust are scattered around the plate. The light softly highlights the colors and textures of the desserts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake bombs ahead of time?

Yes, they can be made ahead and stored in the refrigerator for a few days or frozen for longer. Just thaw before serving for the best texture.

What can I use if I don’t have cotton candy sugar?

If cotton candy sugar isn’t available, you can use crushed pink sanding sugar or a mix of finely crushed freeze-dried strawberries or raspberries to add color and sweetness instead.