cheese bombs made in the air fryer

Total Time: 25 minutes
Active Time: 10 minutes
Cook Time: 8-10 minutes
Difficulty: Easy
Yield: 12 cheese bombs

There’s something magical about the combination of hot, melted cheese and a crispy, golden exterior. These Air Fryer Cheese Bombs deliver that magic in minutes, with a fraction of the oil of traditional deep-frying. Perfect as a party appetizer, a game-day snack, or a indulgent treat, these little bombs are irresistibly gooey inside and satisfyingly crunchy outside. The air fryer ensures they cook evenly and achieve that perfect crunch without the mess. Get ready for a crowd-pleaser that will disappear as fast as you can make them!

Ingredients

• 1 (16.3 oz) can refrigerated jumbo buttermilk biscuit dough (8-count)

• 4 oz block of low-moisture, part-skim mozzarella cheese, cut into 12 equal cubes

• 4 oz block of sharp cheddar cheese, cut into 12 equal cubes (or 8 oz of one cheese type)

• 2 tablespoons unsalted butter, melted

• 1 teaspoon garlic powder

• 1/2 teaspoon dried parsley

• 1/4 teaspoon Italian seasoning

• 1/4 cup finely grated Parmesan cheese

• Optional for serving: Warm marinara sauce, ranch dressing, or pizza sauce for dipping.

Equipment

• Air Fryer

• Parchment paper or air fryer parchment rounds (optional, but helpful)

• Pastry brush

• Cutting board and knife

• Mixing bowl (small)

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Instructions

Step 1: Prepare the Cheese & Dough

Open the can of biscuit dough and separate the 8 biscuits. Place each biscuit on a clean surface. Using your fingers or a rolling pin, gently stretch and flatten each biscuit into a round about 4-5 inches in diameter. They will be thin.
Take one cube of mozzarella and one cube of cheddar (or two cubes of your chosen cheese) and place them together in the center of a flattened biscuit.

Step 2: Form the Bombs

Gather the edges of the biscuit dough up and around the cheese cubes. Pinch the seams firmly at the top to completely seal the cheese inside. Roll gently between your palms to form a smooth, round ball. Ensure there are no tears or thin spots, or cheese will leak during cooking. Repeat with the remaining biscuits and cheese cubes.

Step 3: Add the Flavorful Topping

In a small bowl, mix the melted butter, garlic powder, dried parsley, and Italian seasoning. Place the Parmesan cheese in a separate shallow bowl.
Lightly brush each sealed dough ball with the seasoned butter mixture, then roll it in the grated Parmesan cheese to coat evenly. Place each ball seam-side down on your work surface.

Step 4: Air Fry to Golden Perfection

Preheat your air fryer to 350°F (175°C) for 3 minutes. If using, place a parchment round in the bottom of the air fryer basket.
Arrange the cheese bombs in the air fryer basket, seam-side down, leaving at least 1 inch of space between them. You will likely need to cook in 2 batches to avoid overcrowding.
Air fry for 8 to 10 minutes, or until the bombs are puffed up and a deep, golden brown. Do not open the basket before 8 minutes, as the cheese needs time to melt fully and the dough to set.

Step 5: Rest and Serve

Carefully remove the cheese bombs from the air fryer using tongs. Let them cool on a plate or wire rack for 3-4 minutes. This rest is crucial—the cheese inside is molten lava hot straight out of the fryer.
Serve warm with marinara, ranch, or your favorite dipping sauce.

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Chef’s Notes & Tips

• Seal Tightly: The most important step is sealing the dough completely. A tight seal prevents cheese leakage and ensures a perfect, cheesy explosion when bitten.

• Cheese Choices: For best melt and stretch, use block cheese you cube yourself. Pre-shredded cheese contains anti-caking agents that can inhibit melting. Pepper Jack, Gouda, or Colby are great alternatives.

• Avoid Overcrowding: Giving the bombs space ensures hot air can circulate, leading to even browning and cooking.

• Leakage Happens: If a small amount of cheese leaks, don’t worry! It will crisp up and is a delicious cook’s treat.

• Make-Ahead: You can assemble the cheese bombs up to 4 hours ahead. Keep them covered on a tray in the refrigerator until ready to cook. You may need to add 1-2 minutes to the cook time if starting from cold.

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Nutrition Information (Per 1 Cheese Bomb)

• Calories: ~210 kcal

• Total Fat: 13g

• Saturated Fat: 6g

• Cholesterol: 20mg

• Sodium: 480mg

• Total Carbohydrates: 17g

• Dietary Fiber: 0g

• Sugars: 3g

• Protein: 7g

Nutritional values are estimates calculated using specific ingredient brands and should be used as a guideline. Values can vary based on the exact products used and any optional dips