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Caramel Gold Cheesecake Bombs with Molten Center

Decadent cheesecake truffles with a molten caramel center, a graham cracker base, and a shimmering gold white chocolate shell.

  • Total Time: 3 hours 50 minutes
  • Yield: 8 1x

Ingredients

Scale
  • For the Cheesecake Filling:
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • For the Molten Caramel Center:
  • 1/2 cup caramel sauce
  • 2 tbsp brown sugar
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • For the Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • For the Gold Shell:
  • 10 oz (280 g) white chocolate, melted
  • 1 tsp coconut oil
  • 1 tsp edible gold luster dust
  • For Garnish (optional):
  • Flaky sea salt
  • Crushed caramel shards

Instructions

  1. 1. Mix graham cracker crumbs with melted butter until evenly combined.
  2. 2. Press into silicone dome molds to form a thin base layer and chill for 15 minutes.
  3. 3. In a small saucepan, combine caramel sauce, brown sugar, butter, vanilla, and sea salt. Simmer for 2–3 minutes until slightly thickened. Cool completely.
  4. 4. Beat cream cheese, powdered sugar, and vanilla until smooth.
  5. 5. Whip heavy cream to soft peaks and gently fold into the cheesecake mixture to create a light mousse.
  6. 6. Brush melted white chocolate mixed with coconut oil and gold luster dust into molds. Chill until set, then apply a second layer.
  7. 7. Fill each shell halfway with cheesecake mousse.
  8. 8. Add a spoonful of cooled caramel center into each mold.
  9. 9. Cover with more mousse and smooth the tops.
  10. 10. Freeze for at least 3 hours until fully set.
  11. 11. Unmold carefully and place on a rack.
  12. 12. Drizzle lightly with leftover caramel if desired.
  13. 13. Garnish with flaky sea salt and crushed caramel shards.
  14. 14. Chill briefly before serving.

Notes

For best results, use high-quality white chocolate and edible gold luster dust. The bombs must be fully frozen before unmolding to maintain shape.

  • Author: Chef Stella
  • Prep Time: 45 minutes
  • Cook Time: 5 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 335
  • Sugar: 25 g
  • Fat: 24 g
  • Carbohydrates: 28 g
  • Protein: 4 g