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Golden Peach Honeycomb Cheesecake Spheres

Decadent peach cheesecake mousse spheres with a honeycomb crunch layer, coated in a golden mirror glaze and served on a vanilla cookie base.

  • Yield: 8 1x

Ingredients

Scale
  • For the Peach Cheesecake Mousse:
  • 1 cup peach puree
  • 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 Honeycomb Crunch Layer:
  • 1/2 cup honeycomb candy, crushed
  • 2 tbsp honey
  • 1 tbsp butter
  • Pinch of sea salt
  • For the Golden Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Gold food coloring or edible gold dust, 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):
  • Peach slices
  • Extra honeycomb pieces
  • White chocolate curls

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 peach puree and vanilla extract.
  4. 4. Whip heavy cream to soft peaks and fold into the peach mixture.
  5. 5. Stir in dissolved gelatin until fully incorporated.
  6. 6. Crush honeycomb candy into small crunchy pieces.
  7. 7. Warm honey and butter in a pan, then fold in honeycomb pieces and a pinch of salt.
  8. 8. Spoon a small layer of honeycomb crunch into silicone sphere molds.
  9. 9. Fill molds halfway with peach cheesecake mousse.
  10. 10. Freeze briefly until slightly set, then add remaining mousse to fully cover.
  11. 11. Freeze until completely firm.
  12. 12. Combine white chocolate, condensed milk, dissolved gelatin, gold coloring, and pearl shimmer dust until smooth and glossy.
  13. 13. Unmold frozen spheres and place on a wire rack.
  14. 14. Pour golden mirror glaze evenly over each sphere.
  15. 15. Mix cookie crumbs, melted butter, sugar, and salt, then press into round bases.
  16. 16. Place each glazed sphere onto a prepared base.
  17. 17. Garnish with peach slices, extra honeycomb pieces, and white chocolate curls.
  18. 18. Chill for 15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 435
  • Sugar: 33 g
  • Fat: 29 g
  • Carbohydrates: 40 g
  • Protein: 6 g