Mini Cotton Candy Cheesecake Puff Balls (Print View)
Bite-sized creamy cheesecake centers wrapped in fluffy cotton candy shells for parties and sweet treats.
# What You'll 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
# Method:
01 - Beat cream cheese with sugar and vanilla extract in a mixing bowl until smooth and creamy.
02 - Pour in heavy cream and continue beating until mixture becomes light and fluffy.
03 - Scoop 1 tablespoon portions of cheesecake mixture and roll into small balls. Place on parchment-lined baking tray.
04 - Freeze cheesecake balls for 15-20 minutes until firm enough to handle.
05 - Flatten small piece of cotton candy in palm, place cheesecake ball in center, gently wrap and pinch to seal. Roll lightly to form smooth puff balls.
06 - Sprinkle colored sprinkles or edible glitter over puff balls if desired.
07 - Serve promptly for optimal texture. Refrigerate until serving time; avoid extended moisture exposure as cotton candy will dissolve.
# Insider Tips:
01 -
- They look like little clouds but taste like the richest cheesecake youve ever had
- The cotton candy actually melts against the cold filling creating this wild temperature contrast nobody expects
02 -
- Work quickly once you take the cheesecake balls out of the freezer or they start melting into the cotton candy and you end up with a sweet sticky situation
- Humidity is your enemy here make these on a dry day or crank the AC because cotton candy turns into goo when it senses moisture in the air
03 -
- Keep your hands slightly damp when working with cotton candy to prevent it from sticking to your fingers
- If the cotton candy starts melting while youre working pop the whole tray back in the freezer for five minutes