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Golden Nectarine Cheesecake Bombs with Molten Honey Center

  • Yield: 8 1x

Ingredients

Scale
  • For the Cheesecake Mousse:
  • 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 Nectarine Filling:
  • 2 ripe nectarines, peeled and finely diced
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water
  • For the Molten Honey Center:
  • 1/3 cup honey
  • 1 tbsp unsalted butter
  • 1 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • Pinch of sea salt
  • For the Cookie Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • Pinch of salt
  • For Garnish (optional):
  • Nectarine slices
  • Honey drizzle
  • Crushed graham crumbs

Instructions

  1. Bloom gelatin in warm water and let dissolve completely.
  2. Cook diced nectarines with honey, lemon juice, cornstarch, and water over medium heat for 4–5 minutes until thickened. Cool completely.
  3. In a bowl, beat cream cheese and powdered sugar until smooth.
  4. Whip heavy cream to soft peaks and fold into the cream cheese mixture.
  5. Stir in vanilla and dissolved gelatin until fully incorporated.
  6. In a small saucepan, warm honey, butter, cream, and salt until smooth and slightly thickened. Cool slightly but keep pourable.
  7. Fill silicone dome molds halfway with cheesecake mousse.
  8. Add a small spoon of nectarine filling to the center of each mold.
  9. Add a small drizzle of molten honey center.
  10. Cover with remaining mousse and freeze until fully set.
  11. Mix graham crumbs, melted butter, sugar, and salt, then press into small round bases.
  12. Unmold frozen domes and place onto prepared bases.
  13. Garnish with nectarine slices, honey drizzle, and crushed crumbs.
  14. Chill 10–15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 420
  • Sugar: 32 g
  • Fat: 27 g
  • Carbohydrates: 39 g
  • Protein: 5 g