Ingredients
Scale
- For the Raspberry Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup raspberry purée
- 1 cup heavy whipping cream, chilled
- For the Raspberry Center:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- For the Biscuit Base:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- For the Crystal Glaze:
- 1/2 cup white chocolate, melted
- 2 tbsp sweetened condensed milk
- 1 tbsp coconut oil
- 1 tsp edible pearl luster dust
- For Garnish (optional):
- Freeze-dried raspberry crumbs
- Edible sugar crystals
Instructions
- 1. Mix the graham cracker crumbs and melted butter until evenly combined.
- 2. Press the mixture into silicone dome molds to form a thin base layer and chill for 15 minutes.
- 3. In a small saucepan, cook raspberries, sugar, and lemon juice for 4–5 minutes until thickened. Cool completely.
- 4. Beat the cream cheese, powdered sugar, vanilla extract, and raspberry purée until smooth.
- 5. In a separate bowl, whip the heavy cream to soft peaks.
- 6. Fold the whipped cream into the raspberry mixture until light and fluffy.
- 7. Fill each mold halfway with the cheesecake filling.
- 8. Add a spoonful of the cooled raspberry center.
- 9. Cover with the remaining filling and smooth the tops.
- 10. Freeze for at least 3 hours until firm.
- 11. Combine melted white chocolate, condensed milk, coconut oil, and pearl luster dust until smooth and glossy.
- 12. Unmold the frozen bombs and place on a wire rack.
- 13. Pour the crystal glaze evenly over each bomb.
- 14. Sprinkle with edible sugar crystals and freeze-dried raspberry crumbs if desired.
- 15. Chill for 20 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 20 g
- Fat: 23 g
- Carbohydrates: 25 g
- Protein: 4 g