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Blueberry Cheesecake Crumble Domes

Elegant individual desserts featuring creamy blueberry cheesecake encased in a crumble base and topped with a glossy blueberry glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Blueberry Cheesecake Filling:
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup heavy whipping cream
  • 1 cup fresh blueberries
  • 1 tsp unflavored powdered gelatin
  • 2 tbsp cold water
  • For the Crumble Base:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup finely chopped toasted pecans
  • 4 tbsp unsalted butter, melted
  • 1 tbsp brown sugar
  • For the Blueberry Glaze:
  • 1 cup fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp water
  • 1 tsp cornstarch
  • 1 tsp lemon juice
  • For Garnish (optional):
  • Fresh blueberries
  • Graham cracker crumbs
  • Fresh mint leaves

Instructions

  1. Bloom the gelatin in the cold water and let it stand for 5 minutes.
  2. Beat the cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
  3. Heat 2 tbsp of the heavy cream until steaming, then stir in the bloomed gelatin until dissolved. Cool slightly and mix into the cream cheese mixture.
  4. Whip the remaining heavy cream to soft peaks and gently fold it into the cheesecake mixture.
  5. Fold in half of the blueberries and spoon the mixture into silicone dome molds. Freeze for at least 6 hours or until firm.
  6. Combine the graham cracker crumbs, toasted pecans, melted butter, and brown sugar. Press into small rounds that match the base of each dome and chill until firm.
  7. In a saucepan, combine the remaining blueberries, granulated sugar, water, cornstarch, and lemon juice. Simmer for 4–5 minutes until thickened, then cool.
  8. Unmold the frozen cheesecake domes and place each on a crumble base.
  9. Spoon or pour the cooled blueberry glaze over each dome, allowing it to cascade down the sides.
  10. Refrigerate for 30 minutes before serving.
  11. Garnish with fresh blueberries, graham cracker crumbs, and mint leaves.
  • Author: Chef Stella

Nutrition

  • Calories: 365
  • Sugar: 19 g
  • Fat: 26 g
  • Carbohydrates: 30 g
  • Protein: 5 g