Mini Cotton Candy Cheesecake Puff Balls (Print version)
Creamy cheesecake centers wrapped in fluffy cotton candy shells for the ultimate bite-sized party treat.
# What you need:
→ Cheesecake Mixture
01 - 8 oz cream cheese, softened
02 - 1/4 cup granulated sugar
03 - 1 tsp vanilla extract
04 - 1/4 cup heavy cream
→ Outer Shell
05 - 3.5 oz cotton candy (any color/flavor)
→ Decoration (optional)
06 - Colored sprinkles or edible glitter
# Directions:
01 - Beat cream cheese, sugar, and vanilla extract in a mixing bowl until smooth and creamy.
02 - Add heavy cream and continue beating until mixture becomes light and fluffy.
03 - Scoop 1 tablespoon portions of cheesecake mixture and roll into small balls. Arrange on parchment-lined baking tray.
04 - Freeze cheesecake balls for 15-20 minutes until firm to the touch.
05 - Flatten a small piece of cotton candy in palm. Place chilled cheesecake ball in center and gently wrap cotton candy around it, pinching to seal. Roll lightly to form smooth puff balls.
06 - Sprinkle with colored sprinkles or edible glitter if desired.
07 - Serve promptly for optimal texture. Refrigerate if not serving immediately, but note cotton candy will begin to dissolve when exposed to moisture.
# Expert advice:
01 -
- They look like little clouds but taste like the creamiest dream youve ever had
- The cotton candy slowly melts into the cheesecake creating this magical texture transformation
02 -
- Humidity is your enemy here because cotton candy melts fast in moist air
- Work quickly once the cheesecake balls come out of the freezer or theyll get too soft to handle
03 -
- Dry your hands completely before handling cotton candy or it will stick to everything
- If the cotton candy keeps breaking, try warming it slightly between your palms first