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Crispy Cotton Candy Cheesecake Bombs

Delightful no-bake cheesecake bites featuring a creamy cotton candy infused center encased in a vibrant pink crispy cookie crunch coating.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 20 bombs
Course: Dessert, Snack
Cuisine: American, Modern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 16 oz cream cheese softened, full-fat
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp cotton candy extract adjust to taste
  • 1 cup graham cracker crumbs
Cotton Candy Crunch Coating
  • 20 Golden Oreo cookies
  • 4 tbsp unsalted butter melted
  • 3 tbsp cotton candy flavored gelatin powder dry
  • 2 cups white chocolate chips or almond bark
  • 1 tsp coconut oil optional, for thinning chocolate

Equipment

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

Method
 

  1. In a large bowl, beat softened cream cheese and 1/2 cup butter until smooth and lump-free.
  2. Gradually mix in powdered sugar, vanilla extract, and cotton candy extract until fluffy.
  3. Fold in graham cracker crumbs until evenly distributed.
  4. Scoop tablespoons of mixture onto a parchment-lined baking sheet. Freeze for 1-2 hours until solid.
  5. Crush Golden Oreos into coarse crumbs. Mix with dry gelatin powder and melted butter until it resembles pink wet sand.
  6. Melt white chocolate in the microwave in 30-second intervals until smooth.
  7. Dip frozen cheesecake balls into melted chocolate, then immediately roll in the pink crumb mixture to coat.
  8. Return to baking sheet and refrigerate for 20 minutes before serving.

Notes

Ensure cheesecake balls are completely frozen before dipping to prevent them from falling apart in the warm chocolate.