Ingredients
Scale
- For the Mango Cheesecake Shell:
- 16 oz cream cheese, softened
- 1 cup mango puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- 2 tsp gelatin powder
- 3 tbsp cold water
- For the Molten Passionfruit Center:
- 3/4 cup passionfruit pulp
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tbsp water
- For the Golden White Chocolate Coating:
- 12 oz white chocolate, finely chopped
- 1 tbsp coconut oil
- 1 tsp gold luster dust
- 1/2 tsp edible pearl shimmer dust
- For Garnish (optional):
- Fresh mango cubes
- Passionfruit seeds
- Edible gold flakes
Instructions
- In a small saucepan, combine passionfruit pulp, sugar, cornstarch, and water. Cook until slightly thickened. Transfer to a small mold or ice cube tray and freeze until solid.
- Bloom gelatin in cold water for 5 minutes.
- Beat cream cheese, mango puree, powdered sugar, and vanilla until smooth.
- Gently warm the bloomed gelatin until dissolved and mix into the cheesecake mixture.
- Fold in the whipped cream until light and fluffy.
- Scoop portions of the mango cheesecake mixture into silicone sphere molds, pressing the mixture up the sides to create a cavity.
- Place a frozen passionfruit center into each cavity and seal with more cheesecake mixture.
- Freeze until completely firm.
- Melt white chocolate with coconut oil and stir in the gold luster dust and pearl shimmer dust.
- Unmold the frozen cheesecake bombs and coat each one in the golden white chocolate mixture. Allow the coating to set before garnishing with mango cubes, passionfruit seeds, and edible gold flakes.
Nutrition
- Calories: 330
- Sugar: 21g
- Fat: 24g
- Carbohydrates: 24g
- Protein: 5g