Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Heavenly Coconut Vanilla Cheesecake Bombs with Soft Cream Core

Heavenly Coconut Vanilla Cheesecake Bombs with Soft Cream Core

  • Yield: 6 1x

Ingredients

Scale
  • For the Coconut Crystal Shell:
  • 2 cups coconut milk
  • 1 cup coconut water
  • 3/4 cup granulated sugar
  • 2 1/2 tsp agar-agar powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • For the Vanilla Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 2 tbsp sweetened condensed milk
  • For the Soft Cream Core:
  • 1/2 cup whipped cream
  • 2 tbsp mascarpone cheese
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • For the Coconut Mirror Glaze:
  • 1/4 cup sweetened coconut cream
  • 2 tbsp honey
  • 1 tbsp water
  • 1 tsp vanilla extract
  • For Garnish (optional):
  • Toasted coconut flakes
  • White chocolate curls
  • Edible pearl dust
  • Vanilla bean specks

Instructions

  1. Combine coconut milk, coconut water, sugar, agar-agar powder, vanilla extract, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
  2. Pour the mixture into sphere-shaped silicone molds, coating the sides and filling each cavity halfway. Refrigerate until partially set.
  3. Whip cream cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and sweetened condensed milk until smooth and fluffy.
  4. In a separate bowl, whisk together whipped cream, mascarpone, powdered sugar, and vanilla extract to create the soft cream core. Transfer both mixtures to piping bags.
  5. Pipe a layer of vanilla cheesecake filling into each partially set shell. Add a small dollop of soft cream core in the center, then cover with more cheesecake filling if needed. Seal with the remaining coconut mixture. Refrigerate until fully set.
  6. Carefully unmold the bombs onto a chilled serving platter.
  7. Warm coconut cream, honey, water, and vanilla extract until smooth and glossy. Allow to cool slightly while remaining pourable.
  8. Brush or drizzle the coconut mirror glaze over each bomb to create a luminous pearl-like finish.
  9. Garnish with toasted coconut flakes, white chocolate curls, edible pearl dust, and vanilla bean specks.
  10. Serve thoroughly chilled for a silky cheesecake texture with a hidden cloud-like cream center.
  • Author: Chef Stella

Nutrition

  • Calories: 320
  • Sugar: 29g
  • Fat: 19g
  • Carbohydrates: 34g
  • Protein: 4g