Description
Delicious cheesecake bombs filled with creamy cheesecake and coated in a fun layer of cotton candy sprinkles.
Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) heavy cream
- 1/4 cup (50g) powdered sugar
- 1 tsp vanilla extract
- 1/2 cup (60g) crushed vanilla wafers or biscuits
- 1/2 cup (80g) white chocolate, melted
- 1 cup (100g) cotton candy-flavored crispy sprinkles or crushed pink wafer cookies
Instructions
- Combine the softened cream cheese, heavy cream, powdered sugar, and vanilla extract in a mixing bowl using an electric mixer on medium speed until smooth.
- Fold in the crushed vanilla wafers or biscuits gently with a spatula.
- Shape the mixture into small balls using a cookie scoop and place them on a lined baking sheet. Freeze for about 30 minutes.
- Melt the white chocolate in a microwave or double boiler until smooth.
- Dip each frozen cheesecake ball into the melted white chocolate, allowing excess to drip off, and roll in the cotton candy sprinkles.
- Return the coated cheesecake bombs to the refrigerator to set before serving.
Notes
Make-ahead option: Prepare up to three days in advance—store in an airtight container. For an air fryer, preheat to 325°F (160°C) and warm for 5 minutes.
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg