Go Back
Cotton Candy Cheesecake Bombs: Crispy No-Bake Recipe

Crispy Cotton Candy Cheesecake Bombs

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 18

Ingredients
  

  • 8 oz Cream cheese, softened to room temperature Must be brick-style, not tub
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Powdered sugar Sifted to remove lumps
  • 1 cup Graham cracker crumbs Fine crumbs for structure
  • 1 tsp Pure vanilla extract
  • 1 tsp Cotton candy extract Adjust to taste
  • 2 cups Sweetened shredded coconut For toasted coating
  • 2 drops Pink gel food coloring
  • 2 drops Blue gel food coloring
  • 2 tbsp Pastel sprinkles Optional, for garnish

Instructions
 

  • Spread the shredded coconut on a baking sheet and bake at 325°F (160°C) for 5-7 minutes, stirring halfway, until golden brown. Let it cool completely.
  • In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar, vanilla extract, and cotton candy extract. Mix until fully combined.
  • Fold in the graham cracker crumbs until the mixture holds its shape.
  • Divide the cheesecake mixture into two separate bowls. Tint one bowl with pink food coloring and the other with blue food coloring.
  • Refrigerate the mixture for 30 minutes to firm up.
  • Scoop about 1 tablespoon of the pink mixture and 1 tablespoon of the blue mixture. Press them together gently and roll into a ball to create a marble effect.
  • Roll each ball immediately into the toasted coconut, pressing gently to ensure the coating sticks.
  • Place the coated bombs on a parchment-lined tray and refrigerate for at least 1 hour before serving.