Crispy Cotton Candy Cheesecake (Print-Friendly Version)
Delicate cheesecake balls blended with cotton candy and coated in a crispy, sweet crunch.
# Ingredients You’ll Need:
→ Filling
01 -
8 oz cream cheese, softened
02 -
60 g confectioners’ sugar
03 -
1 teaspoon pure vanilla extract
04 -
30 g finely chopped cotton candy
05 -
90 g mini chocolate morsels
→ Coating
06 -
100 g crushed graham crackers
07 -
30 g puffed rice cereal
08 -
90 g white chocolate, melted
09 -
1 tablespoon coconut oil
→ Garnish
10 -
Additional cotton candy for decoration
# How to Make It:
01 -
In a large mixing bowl, beat softened cream cheese with confectioners’ sugar and vanilla extract until smooth and fluffy.
02 -
Gently fold finely chopped cotton candy into the cheesecake mixture until evenly blended.
03 -
Scoop portions of the mixture and roll into golf ball-sized rounds. Place on a parchment-lined baking sheet.
04 -
Freeze the formed balls for 60 minutes to firm them up.
05 -
In a microwave-safe bowl, melt white chocolate with coconut oil, stirring until smooth. In a separate bowl, combine crushed graham crackers and puffed rice cereal.
06 -
Dip each chilled cheesecake ball into the melted white chocolate, allowing excess to drip off. Immediately roll in the graham cracker and puffed rice mixture until fully coated.
07 -
Return coated balls to the parchment-lined tray and freeze for 30 minutes until set.
08 -
Top each cheesecake bomb with a tuft of cotton candy before serving.
# Extra Tips:
01 -
Ensure the cheesecake mixture is well-chilled before coating to achieve a clean, crisp finish.