Description
Delightful crunchy cheesecake bombs coated with cotton candy and cookies.
Ingredients
Scale
- 225 g cream cheese (at room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows or marshmallow fluff
- 1.5 cups white chocolate (melted in a double boiler)
- 1/3 cup crushed cookies (Lotus, Petibör, or Oreo without filling)
- Cotton candy or colored sprinkles (for coating)
Instructions
- In a bowl, beat the cream cheese, powdered sugar, and vanilla together until smooth.
- Take small pieces of the mixture and form into mini balls. Arrange them on a plate and chill in the freezer for 15–20 minutes (to set).
- Meanwhile, melt the white chocolate using the double boiler method.
- Crush the cookies in a separate small bowl.
- Dip the frozen cheesecake balls one by one:
- Dip them in melted chocolate.
- Then roll them in crushed biscuits.
- Finally, decorate them with cotton candy or colored sprinkles.
- Chill again in the refrigerator for at least 10 minutes to let the chocolate harden.
Notes
- Ensure the cream cheese is at room temperature for easy mixing.
- Experiment with different types of cookies for varied flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling and dipping
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bomb
- Calories: 150
- Sugar: 14g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg