Ingredients
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cotton candy flavoring or syrup
- 1/2 cup whipped topping (Cool Whip or homemade)
- 1 cup crushed graham crackers or cookies
- 1 cup colorful crispy cereal (like Fruity Pebbles)
- Food coloring (optional: pastel pink and blue)
- Cotton candy (optional, for garnish)
Ingredients and Why They Matter
Cream cheese is the base of the cheesecake bombs; softened cream cheese beats smooth and gives the centers that tangy, rich cheesecake flavor. Powdered sugar sweetens gently and keeps the texture soft and creamy, without the graininess granulated sugar can cause in no‑bake fillings. Vanilla extract adds a dessert‑shop aroma and helps round out the cotton candy flavor.
Cotton candy flavoring or syrup is what gives the filling its nostalgic “fairground” taste; a small amount goes a long way, so it’s easy to build flavor without making the mixture too loose. Whipped topping (or lightly sweetened whipped cream) is folded in to lighten the texture and give the centers a fluffy, mousse‑like consistency that sets but still melts in your mouth.
Crushed graham crackers or cookies add a familiar cheesecake crust note and act as part of the crunchy coating. Colorful crispy cereal, like Fruity Pebbles or similar, brings color, sweetness, and crunch, giving each bite an eye‑catching, candy‑like exterior. Optional pastel food coloring turns the filling into pink and blue swirls for a “cotton candy cloud” look, and cotton candy on top adds a fun garnish right before serving.
Step-by-Step Instructions
Make the Cheesecake Filling
In a mixing bowl, I beat the softened cream cheese with an electric hand mixer until it’s completely smooth and free of lumps. Then I add the powdered sugar, vanilla extract, and cotton candy flavoring or syrup. I beat again until everything is well combined and the mixture is smooth and slightly fluffy.
Next, I gently fold in the whipped topping with a rubber spatula. I’m careful not to overmix; folding keeps the filling light and airy. If I want pastel swirls, I divide the mixture into two or three small bowls and tint each with a drop or two of pink or blue, then swirl them back together lightly.
I cover the bowl and refrigerate the filling for about 30–45 minutes, just until it firms up enough to scoop and shape without sticking badly to my hands or scoop.
Shape the Cheesecake Bombs
Once the filling is chilled and slightly firm, I use a small cookie scoop or spoon to portion out bite‑size amounts. I roll each portion quickly between my palms to form a smooth ball and place the balls on a parchment‑lined baking tray. If the mixture gets too soft while I work, I pop the tray back in the fridge for a few minutes.
Coat in Crispy Crumb Mixture
In a shallow bowl or plate, I mix the crushed graham crackers (or cookies) with the colorful crispy cereal. Then I roll each cheesecake ball in the mixture, pressing gently so the crumbs and cereal stick and fully coat the surface. The goal is an even layer of crunch all around.
I return the coated cheesecake bombs to the parchment‑lined tray and refrigerate them for at least 1 hour to fully set. This helps them hold their shape when bitten into or served on platters.
Garnish and Serve
Right before serving, I top each cheesecake bomb with a small tuft of cotton candy or a sprinkle of extra colorful cereal or sprinkles, if I’m using those. Cotton candy should go on at the last minute because it melts quickly in contact with moisture from the cheesecake and air humidity.
These are best served chilled or just slightly softened from the fridge, when the centers are creamy and the coating is still crisp.