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Crispy Cotton Candy Cheesecake Bomb

Decadent no-bake cheesecake truffles flavored with cotton candy extract, dipped in white chocolate, and rolled in a pink crispy sugar crunch. The perfect whimsical party treat.
Print Recipe
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 bombs
Course: Dessert, Snack
Cuisine: American, Creative
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 16 oz cream cheese softened to room temp (2 blocks)
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1.5 tsp cotton candy extract adjust to taste
  • 1 tsp vanilla extract
  • 0.5 cup Golden Oreos or graham crackers finely crushed
Crispy Coating
  • 2 cups white chocolate melting wafers
  • 1 tbsp coconut oil for thinning chocolate
  • 1 cup pink crispy topping crushed pink cookies mixed with sanding sugar
  • 12 pcs vanilla wafer cookies optional, for base

Equipment

  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowls
  • Cookie scoop

Method
 

  1. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, beat softened cream cheese and butter until completely smooth and lump-free.
  3. Add powdered sugar, cotton candy extract, and vanilla. Mix on low until incorporated, then beat on high for 2 minutes until fluffy.
  4. Fold in the crushed cookie crumbs to stiffen the mixture slightly.
  5. Scoop the mixture into balls (approx 2 tbsp each). If using a cookie base, place the scoop onto a vanilla wafer.
  6. Place baking sheet in the freezer for 1-2 hours. Balls must be frozen solid.
  7. Melt white chocolate and coconut oil in the microwave in 30-second intervals until smooth.
  8. Dip frozen balls quickly into chocolate, let excess drip, then immediately roll in pink crispy topping.
  9. Return to fridge for 30 minutes to set before serving.

Notes

Store in the refrigerator. Do not leave out in heat as the cheesecake filling will soften.