Ingredients
Scale
- For the Lemon Cheesecake Domes:
- 12 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp unflavored gelatin
- 2 tbsp warm water
- For the Crystal Lemon Glaze:
- 1/2 cup water
- 1/3 cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp gelatin powder
- 2 tbsp warm water
- Edible shimmer dust (clear or pearl)
- For the Biscuit Base:
- 1 cup crushed graham crackers
- 3 tbsp melted butter
- 1 tbsp sugar
- Pinch of salt
- For Garnish (optional):
- Thin lemon slices
- Mint leaves
- Sugar crystals or edible glitter
Instructions
- Dissolve gelatin in warm water and let bloom for 5 minutes.
- In a bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Melt bloomed gelatin gently and mix into the cheesecake base.
- Whip heavy cream to soft peaks and fold into the mixture until light and creamy.
- Pour into silicone dome molds and freeze for at least 6 hours until fully set.
- Combine crushed graham crackers, melted butter, sugar, and salt. Press into small rounds and chill.
- In a saucepan, heat water, sugar, lemon juice, and honey until dissolved and lightly simmering.
- Bloom gelatin in warm water, then stir into the lemon syrup until fully melted.
- Add edible shimmer dust and mix until the glaze becomes glossy and translucent. Cool slightly.
- Remove frozen cheesecake domes from molds and place on a wire rack.
- Pour crystal glaze evenly over each dome until fully coated and shimmering.
- Transfer domes onto biscuit bases.
- Garnish with lemon slices, mint leaves, and sugar crystals before serving.
Nutrition
- Calories: 360
- Sugar: 25g
- Fat: 24g
- Carbohydrates: 30g
- Protein: 5g