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Golden Apricot Honey Cheesecake Bombs with Crystal Shell

Golden Apricot Honey Cheesecake Bombs with Crystal Shell

  • Yield: 8 1x

Ingredients

Scale
  • For the Apricot Honey Cheesecake Mousse:
  • 1 cup apricot puree
  • 2 tbsp honey
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • For the Honey Cheesecake Center:
  • 4 oz cream cheese, softened
  • 2 tbsp honey
  • 2 tbsp powdered sugar
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • For the Crystal Shell:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Gold food coloring, as needed
  • Pearl shimmer dust, as needed
  • For the Cookie Base:
  • 1 cup vanilla cookie crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • Pinch of salt
  • For Garnish (optional):
  • Diced dried apricots
  • White chocolate curls
  • Edible gold flakes

Instructions

  1. 1. Bloom gelatin in warm water and let stand for 5 minutes.
  2. 2. Beat cream cheese and powdered sugar until smooth.
  3. 3. Mix in apricot puree, honey, and vanilla extract.
  4. 4. Whip heavy cream to soft peaks and fold into the apricot mixture.
  5. 5. Stir in dissolved gelatin until fully incorporated.
  6. 6. In a separate bowl, beat cream cheese, honey, powdered sugar, heavy cream, and vanilla until smooth.
  7. 7. Pipe the honey cheesecake mixture into small molds and freeze until firm.
  8. 8. Fill silicone dome molds halfway with the apricot cheesecake mousse.
  9. 9. Place a frozen honey cheesecake center into each mold.
  10. 10. Cover with remaining mousse and freeze until completely firm.
  11. 11. Combine white chocolate, condensed milk, dissolved gelatin, gold food coloring, and pearl shimmer dust until smooth and glossy.
  12. 12. Unmold the frozen bombs and place on a wire rack.
  13. 13. Pour the crystal shell glaze evenly over each bomb.
  14. 14. Mix cookie crumbs, melted butter, sugar, and salt, then press into small round bases.
  15. 15. Place each glazed bomb onto a prepared base.
  16. 16. Garnish with diced dried apricots, white chocolate curls, and edible gold flakes.
  17. 17. Chill for 15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 435
  • Sugar: 33 g
  • Fat: 29 g
  • Carbohydrates: 39 g
  • Protein: 6 g