Mini Cotton Candy Cheesecake Puffs (Printable Version)
Bite-sized cheesecake centers wrapped in fluffy cotton candy shells for whimsical party 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 the cream cheese with sugar and vanilla extract in a mixing bowl until smooth and creamy.
02 - Add the heavy cream and beat until light and fluffy.
03 - Scoop out 1 tablespoon of the cheesecake mixture and roll into small balls. Place on a parchment-lined tray.
04 - Freeze the cheesecake balls for 15–20 minutes until firm.
05 - Take a small piece of cotton candy and gently flatten it in your hand. Place a cheesecake ball in the center and softly wrap the cotton candy around it, pinching to seal. Roll gently to form smooth puff balls.
06 - If desired, decorate with colored sprinkles or edible glitter.
07 - Serve immediately for best texture, or keep refrigerated until ready to serve (cotton candy will begin to dissolve if exposed to moisture for too long).
# Chef's Tips:
01 -
- These tiny treats vanish faster than you can say cotton candy, so double the batch if you're feeding a crowd
- The contrast between airy sweet spun sugar and cool creamy cheesecake is the kind of thing that makes people close their eyes and smile
02 -
- Moisture from humid air or warm hands will start dissolving the cotton candy instantly, so keep everything chilled and work fast
- I once tried making these a day ahead and ended up with sad, sticky puddles where my beautiful puff balls used to be
03 -
- Dry your hands completely between wrapping each puff ball, because even slightly damp fingers will make the cotton candy melt into a sticky mess
- If the cotton candy starts feeling uncooperative, pop the tray back in the freezer for a few minutes to firm everything up again