Crispy Cotton Candy Cheesecake Bombs Recipe
These Crispy Cotton Candy Cheesecake Bombs are delightful bite-sized treats featuring a creamy cheesecake center wrapped in a crunchy cookie dough shell and coated with a sweet, pink cotton candy-flavored sugar crust. Perfect for parties or indulgent snacking, they combine creamy, crunchy, and sweet textures in every bite.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 55 minutes
- Yield: Approximately 20 cheesecake bombs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Centers
- 8 oz (225g) cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup whipped topping or ½ cup heavy cream (whipped)
Cookie Dough Shell
- 1 ½ cups crushed vanilla sandwich cookies (Golden Oreos or similar)
- 3–4 tbsp cream cheese (just enough to form a dough)
Coating
- 1 cup pink cotton candy-flavored sugar or crushed pink sanding sugar
- ½ cup finely crushed freeze-dried strawberries (optional for brighter color and flavor)
- ¼ cup pink sprinkles (optional for sparkle)
Instructions
- Make the Cheesecake Centers: Beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Gently fold in the whipped topping or whipped heavy cream to keep it light. Using a spoon or small scoop, form 1-inch balls from the cheesecake mixture, then place them on a lined tray. Freeze these balls for 20–30 minutes, allowing them to firm up completely before the next step.
- Make the Cookie “Dough” Shell: Crush or blend the vanilla sandwich cookies into very fine crumbs. Combine the crumbs with enough cream cheese (3–4 tablespoons) to form a soft, pliable dough. Take a small scoop of dough and flatten it into a circle in the palm of your hand. Place a frozen cheesecake ball in the center, then carefully wrap the dough around it and roll it gently into a smooth ball. If the dough feels sticky, dust your hands lightly with cookie crumbs for easier handling.
- Coat in Cotton Candy Crunch: In a bowl, mix the pink cotton candy-flavored sugar with the finely crushed freeze-dried strawberries and optional pink sprinkles. Roll each cheesecake ball wrapped in cookie dough thoroughly in this mixture until fully coated with the sparkling pink sugar and sprinkles.
- Chill & Serve: Place the coated cheesecake bombs in the refrigerator and chill for at least 1 hour to allow the centers to soften slightly. Serve these treats chilled or slightly cool for the best texture and flavor experience.
Notes
- Freezing the cheesecake centers first helps prevent the dough from sticking and makes wrapping easier.
- Use Golden Oreos or similar vanilla sandwich cookies for a neutral flavor that complements the cheesecake.
- The freeze-dried strawberries add natural color and a subtle fruity flavor but can be omitted if unavailable.
- If you prefer a firmer shell, chill the finished bombs longer before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Cotton Candy Cheesecake Bombs, no-bake dessert, bite-sized cheesecake, party treats, creamy cheesecake, cookie dough shells
