Easy Airfryer Crispy Cotton Candy Cheesecake Bombs – Perfect Dessert
These dessert bombs present a delightful contrast of textures and flavors. A rich, smooth cheesecake filling is enveloped in a golden, crispy exterior, offering a satisfying crunch with every bite. The bombs are then adorned with a vibrant, fluffy topping in shades of pink, blue, and purple, reminiscent of classic cotton candy, adding a whimsical sweetness and visual appeal.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12-15 bombs 1x
Ingredients
- For the Cheesecake Filling:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- For the Coating:
- 1/2 cup (60g) all-purpose flour
- 1 large egg, beaten
- 1 tablespoon milk
- 1 cup (100g) panko breadcrumbs
- For the Topping:
- 1/2 cup (40g) shredded coconut, sweetened
- Pink food coloring
- Blue food coloring
- Purple food coloring
- Optional: 1/4 teaspoon cotton candy flavoring extract
- For Frying:
- 4 cups (960ml) vegetable oil, or enough for deep frying
Instructions
- **Prepare Cheesecake Filling:** In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Stir in the egg yolk and vanilla extract until just combined. Do not overmix.
- **Form and Freeze:** Scoop the cheesecake mixture into small, uniform balls (about 1.5 tablespoons each). Place them on a parchment-lined baking sheet and freeze for at least 2-3 hours, or until completely solid. This step is crucial for preventing them from melting during frying.
- **Set Up Breading Station:** Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, whisk the large egg with milk to create an egg wash. In the third, place the panko breadcrumbs.
- **Coat Cheesecake Bombs:** Working with one frozen cheesecake ball at a time, roll it first in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it is fully coated. Finally, roll it thoroughly in the panko breadcrumbs, pressing gently to ensure a thick, even coating. Return the coated balls to the freezer for at least 30 minutes to ensure the coating adheres well.
- **Fry the Bombs:** Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully lower 2-3 cheesecake bombs into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides.
- **Drain and Cool:** Remove the fried bombs with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Let them cool slightly.
- **Prepare Cotton Candy Topping:** In separate small bowls, divide the shredded coconut. Add a few drops of pink food coloring to one bowl, blue to another, and purple to a third. Mix each thoroughly until the coconut is evenly colored. If using cotton candy flavoring, you can lightly spray the colored coconut with a mixture of water and flavoring, or mix it into the cream cheese filling before freezing.
- **Apply Topping:** While the bombs are still slightly warm (or you can brush them with a tiny bit of melted butter or corn syrup for adhesion), gently press the colored shredded coconut onto the top and sides of each fried cheesecake bomb, creating a vibrant, multi-colored effect.
- **Serve:** Serve immediately for the best crispy exterior and creamy interior.
Notes
* Ensure the cheesecake balls are thoroughly frozen before coating and frying to prevent them from melting too quickly in the hot oil.
* Do not overcrowd the frying pot; fry in small batches to maintain oil temperature and ensure even cooking.
* For an alternative cooking method, you can air fry the coated bombs at 375°F (190°C) for 8-10 minutes, flipping halfway, until golden and crispy.
* For an enhanced cotton candy flavor, a few drops of cotton candy extract can be added to the cheesecake filling or lightly sprayed onto the colored coconut.
* These bombs are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in an air fryer or oven for a few minutes to regain some crispness.
Nutrition
- Calories: 280
- Fat: 18g
- Carbohydrates: 30g
- Protein: 4g