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Diamond Raspberry Cheesecake Bombs with Crystal Glaze

Decadent raspberry cheesecake bombs with a graham cracker base, coated in a shimmering crystal glaze.

  • Yield: 6 1x

Ingredients

Scale
  • For the Raspberry Cheesecake Bombs:
  • 12 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1 cup raspberry puree
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tbsp lemon juice
  • Pinch of salt
  • For the Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • For the Crystal Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 2 tbsp raspberry puree
  • 1/2 tsp edible pearl luster dust
  • A few drops pink food coloring
  • For Garnish (optional):
  • 2 tbsp crushed freeze-dried raspberries
  • 1 tbsp white chocolate curls
  • Edible silver flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Mix graham cracker crumbs, melted butter, sugar, and cinnamon until evenly combined. Press into diamond-shaped silicone molds to create the base layer.
  3. Beat cream cheese, mascarpone cheese, heavy cream, raspberry puree, sugar, vanilla extract, lemon juice, and salt until smooth and creamy.
  4. Warm a small portion of the cheesecake mixture and dissolve the bloomed gelatin. Fold it back into the remaining mixture until fully incorporated.
  5. Fill the molds with the raspberry cheesecake mixture and smooth the tops.
  6. Freeze for at least 4 hours until completely firm.
  7. For the crystal glaze, bloom gelatin in cold water for 5 minutes.
  8. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  9. Pour over white chocolate and whisk until smooth and glossy. Add raspberry puree, pearl luster dust, and pink food coloring until a crystal-like shine is achieved.
  10. Allow the glaze to cool until slightly thickened but still pourable.
  11. Unmold the frozen cheesecake bombs and place on a wire rack. Pour the crystal glaze evenly over each bomb, allowing excess glaze to drip away.
  12. Transfer to serving plates and refrigerate for 15 minutes.
  13. Finish with crushed freeze-dried raspberries, white chocolate curls, and edible silver flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 440
  • Sugar: 33g
  • Fat: 29g
  • Carbohydrates: 40g
  • Protein: 7g