1-Start by beating the softened cream cheese until it’s smooth and creamy this sets the base for your cotton candy cheesecake bombs. Next, mix in the powdered sugar, vanilla extract, and cotton candy extract to build that fun flavor. Fold in the whipped topping and heavy cream gently, then chill the mixture for at least 30 minutes to make it easier to handle.

2-Roll out the refrigerated biscuit dough to about ⅛ inch thickness on a floured surface. Form the chilled filling into 1-2 tablespoon balls and place one in the center of each dough piece. Fold the edges over the filling, sealing them tightly to keep everything inside during frying.

3-Heat the vegetable oil to 350°F (175°C) in a deep pot. Fry 2-3 bombs at a time for 1-2 minutes per side until they turn golden and crispy. Once done, drain them on paper towels to remove excess oil. For the final touch, combine granulated sugar with cotton candy flavoring and food coloring, then roll the warm bombs in this mixture. Finish by dusting with powdered sugar or drizzling white chocolate, and add fresh cotton candy pieces for garnish if you like.