What are peach cheesecake bombs made of?

Peach cheesecake bombs typically combine cream cheese, powdered sugar, whipped topping, and diced peaches. The mixture is rolled into bite-sized balls, chilled, and coated with crushed cookies, graham crackers, or chocolate. They’re delicious, no-fuss desserts that can be either baked or enjoyed no-bake style.

Are Philadelphia peach cheesecake bombs no bake?

Yes, most versions of Philadelphia peach cheesecake bombs are completely no-bake, thanks to the cream cheese base. This makes them quick to prepare and ideal for warm weather. However, some recipes wrap the filling in crescent dough and bake them for a golden pastry shell.

Can I make peach cheesecake bombs ahead of time?

Absolutely. Peach cheesecake bombs can be made a day or two in advance and stored in the refrigerator. They hold their shape well and actually taste better after chilling, as the flavors meld together. You can also freeze them for up to three months.

What’s the best coating for cheesecake bombs?

The most popular coatings for easy peach cheesecake bombs include crushed graham crackers, vanilla wafer crumbs, or melted white chocolate. These not only enhance flavor and texture but also keep the filling sealed and easy to handle. Choose the one that fits your taste and occasion.

Peach Cheesecake Bombs Recipe – No-Bake Treat in 5 Steps

Description

These Fairground Peach Cheesecake Churro Bombs are ooey-gooey, cinnamon-sugar-wrapped delights filled with creamy peach cheesecake. A bite-sized blast of summer fair fun right from your kitchen.

Ingredients

Scale

For the Filling:

240g (1 cup) canned or fresh peaches, finely chopped

113g (4 oz) cream cheese, softened

15g (2 tbsp) powdered sugar

1 tsp vanilla extract

For the Dough:

1 can refrigerated biscuit dough (e.g., Pillsbury Grands)

1 egg, beaten

For Coating:

100g (½ cup) granulated sugar

1 tbsp ground cinnamon

60ml (¼ cup) melted butter

Instructions

1. In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Fold in chopped peaches and set aside.

2. Flatten each biscuit into a circle. Add 1 tbsp of filling to the center.

3. Fold dough around the filling and pinch edges to seal. Roll into a ball. Brush with egg wash.

4. To bake: Preheat oven to 375°F (190°C). Bake on a lined sheet for 12–15 minutes until golden.

5. To fry: Heat oil to 350°F (175°C). Fry each bomb 2 minutes per side until golden. Drain on paper towels.

6. While still warm, brush with melted butter and roll in cinnamon sugar.

7. Serve warm and enjoy the churro magic.

Notes

You can freeze the filled dough balls before baking or frying—perfect for prepping ahead of time. Add a pinch of nutmeg for extra warmth.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baked or Fried
Cuisine: American

Nutrition

Serving Size: 1 churro bomb
Calories: 280
Sugar: 14g
Sodium: 360mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: churro bombs, peach cheesecake, summer desserts, fairground treats, cinnamon sugar