Directions
Make the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in mini marshmallows if using. Chill 15–20 minutes so it’s easier to shape.
Form centers: Scoop tablespoon-sized portions of the cheesecake mixture and press a small pinch of cotton candy into the center of each. Quickly close and roll into a smooth ball. Work fast so the cotton candy doesn’t melt. Place on a tray and chill 10 minutes.
Coat for crispiness: Mix panko (or crushed wafers) with melted butter. Roll each chilled ball in the crumbs to coat evenly. For extra crunch, repeat: chill again, then dip once more in crumbs.
Cook options — Fry (recommended for crunch): Heat 1–2 inches of oil to 350°F (175°C). Fry bombs 45–60 seconds, turning once, until golden. Drain on paper towels. Bake (gentler): Arrange on a parchment-lined sheet, mist lightly with cooking spray and bake 8–10 minutes at 375°F (190°C) until golden.
Finish: Let rest 2–3 minutes (filling will be hot). Top with a tiny tuft of cotton candy and a light dusting of powdered sugar just before serving so the cotton candy stays fluffy.
Serve & enjoy: Best eaten fresh — crunchy outside, creamy inside, with a playful cotton-candy puff on top.
Tip: Work quickly when inserting cotton candy so it doesn’t dissolve. For smaller hands, use a teaspoon scoop and chill between steps
