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Blueberry Lemon Cheesecake Bombs

Blueberry Lemon Cheesecake Bombs are bite-sized frozen cheesecake treats with a blueberry filling and a white chocolate coating.

  • Yield: 8 1x

Ingredients

Scale
  • For the Blueberry Filling:
  • 1 1/2 cups fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp cornstarch
  • 1 tbsp water
  • For the Cheesecake Filling:
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy whipping cream, whipped to soft peaks
  • For the White Chocolate Coating:
  • 12 oz (340 g) white chocolate, finely chopped
  • 1 tsp coconut oil
  • For Garnish (optional):
  • Freeze-dried blueberry crumbs
  • Finely grated lemon zest
  • Fresh blueberries

Instructions

  1. 1. In a small saucepan, combine the blueberries, granulated sugar, lemon juice, and lemon zest over medium heat.
  2. 2. Stir the cornstarch with the water to make a slurry, then add it to the blueberries. Cook for 2–3 minutes until thickened. Cool completely.
  3. 3. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
  4. 4. Fold the whipped cream into the cream cheese mixture until light and fluffy.
  5. 5. Spoon the cheesecake mixture into silicone half-sphere molds, filling each halfway.
  6. 6. Add a small spoonful of the cooled blueberry filling to the center of each mold.
  7. 7. Cover with more cheesecake mixture and smooth the tops.
  8. 8. Freeze for at least 4 hours, or until completely firm.
  9. 9. Melt the white chocolate with the coconut oil until smooth.
  10. 10. Unmold the frozen cheesecake bombs and dip each one into the melted white chocolate until fully coated.
  11. 11. Place on a parchment-lined tray and let the coating set.
  12. 12. Garnish with freeze-dried blueberry crumbs, fresh lemon zest, and a fresh blueberry before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 310
  • Sugar: 22 g
  • Fat: 23 g
  • Carbohydrates: 24 g
  • Protein: 4 g