Instructions
- Prepare the cheesecake filling: In a medium mixing bowl, beat the softened cream cheese with a hand mixer or whisk until it’s smooth and creamy, free of lumps. Gradually sift in the powdered sugar, mixing on low speed at first to avoid scattering, then increase to medium speed until fully incorporated. The mixture should be light and slightly fluffy.
- Add flavor and texture: Stir in the vanilla extract and cotton candy extract. The cotton candy extract gives the filling its signature carnival-style sweetness, while the vanilla enhances depth of flavor. Gently fold in the whipped topping using a spatula to keep the mixture airy. Overmixing at this stage can make the filling too dense, so fold just until combined and smooth.
- Chill the mixture: Cover the bowl tightly and refrigerate the cheesecake filling for at least 30 minutes. Chilling firms up the texture, making it easier to handle when forming the bombs later. The filling should feel slightly thick but still pliable when ready.
- Shape the cheesecake bombs: Using a small cookie scoop or spoon, portion out even amounts of the chilled mixture and roll gently between your palms to form small balls. Place them on a parchment-lined tray and freeze for 15–20 minutes. This step ensures they hold their shape during assembly.
Assemble with cotton candy
