Go Back
–+ servings
Cotton Candy Cheesecake Bombs

Cotton Candy Cheesecake Bombs: Your New Favorite No-Bake Treat

Delight in these Cotton Candy Cheesecake Bombs, a whimsical no-bake treat combining creamy cheesecake and a crunchy cookie shell.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 bombs
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Ensure it's softened
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 cup Whipped Topping/Heavy Cream
For the Cookie Shell
  • 1 pkg Vanilla Sandwich Cookies Crushed
  • 1 cup Cotton Candy-Flavored Sugar Or regular sugar with cotton candy extract
For the Coating
  • 1 cup Freeze-Dried Strawberries Optional
  • 1 cup Pink Sprinkles

Equipment

  • Mixing bowl
  • Cookie scoop
  • food processor
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Gently fold in the whipped topping or heavy cream until fully incorporated.
  3. Scoop the cheesecake mixture into 1-inch balls and place them on a parchment-lined tray.
  4. Freeze for 20-30 minutes until firm.
  5. Crush vanilla sandwich cookies, then mix with a small amount of softened cream cheese until a soft dough forms.
  6. Flatten cookie dough, place a cheesecake ball in the center, and wrap dough around it to form a ball.
  7. Roll each bomb in the cotton candy-flavored sugar mixture until coated.
  8. Refrigerate for at least 1 hour to set the coating.

Nutrition

Serving: 1bombCalories: 160kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 50mgPotassium: 40mgSugar: 15gVitamin A: 200IUCalcium: 20mg

Notes

Store in an airtight container in the fridge for up to 3-4 days. Freeze for up to 1 month and thaw in the fridge before serving.

Tried this recipe?

Let us know how it was!