Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup whipped topping or heavy cream (whipped)
- 1 ½ cups crushed vanilla sandwich cookies (Golden Oreos or similar)
- 3–4 tbsp cream cheese (just enough to form a dough)
- 1 cup pink cotton candy-flavored sugar or crushed pink sanding sugar
- ½ cup finely crushed freeze-dried strawberries (optional)
- ¼ cup pink sprinkles (optional)
Instructions
- Make the Cheesecake Centers: In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping until airy. Form 1-inch balls and freeze for 20-30 minutes.
- Make the Cookie “Dough” Shell: Crush cookies into fine crumbs. Mix with cream cheese until it forms dough. Flatten a scoop of dough, place a frozen cheesecake ball in the center, wrap and roll into a ball.
- Coat in Cotton Candy Crunch: Mix cotton candy sugar, crushed strawberries, and sprinkles. Roll each bomb in the mixture until fully coated.
- Chill & Serve: Refrigerate cheesecake bombs for at least 1 hour. Serve chilled.
Notes
For best flavor, use high-quality cream cheese and fresh strawberries. Explore flavor variations with different toppings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg