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Rose Gold Raspberry Cheesecake Bombs

  • Yield: 6 1x

Ingredients

Scale
  • For the Raspberry Cheesecake Shells:
  • 12 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 cup raspberry puree
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tsp vanilla extract
  • Pinch of salt
  • For the Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1 tbsp sugar
  • 1/2 tsp cinnamon
  • For the Creamy Filling Core:
  • 1/2 cup whipped cream
  • 2 tbsp mascarpone cheese
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Rose Gold Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • A few drops pink food coloring
  • 1/2 tsp edible gold luster dust
  • For Garnish (optional):
  • 2 tbsp crushed freeze-dried raspberries
  • 1 tbsp edible rose petals
  • Gold flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Mix graham cracker crumbs, melted butter, sugar, and cinnamon until combined. Press into silicone molds to form the base layer.
  3. Whip cream cheese, mascarpone, heavy cream, sugar, raspberry puree, vanilla extract, and salt until smooth and fluffy.
  4. Warm a small portion of the mixture and dissolve the bloomed gelatin, then fold it back into the full cheesecake mixture.
  5. Fill molds halfway with cheesecake mixture, add a small dollop of creamy filling in the center, then cover with remaining mixture. Smooth tops.
  6. Freeze for at least 4 hours until fully set.
  7. For the glaze, bloom gelatin in cold water for 5 minutes.
  8. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  9. Pour over white chocolate and mix until smooth. Add pink coloring and edible gold luster dust until a rose gold tone is achieved.
  10. Allow glaze to cool until glossy but pourable.
  11. Unmold frozen cheesecake bombs and place on a wire rack. Pour rose gold glaze evenly over each bomb.
  12. Let excess drip off, then transfer to serving plates.
  13. Finish with crushed freeze-dried raspberries, rose petals, and gold flakes.
  14. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 460
  • Sugar: 34g
  • Fat: 31g
  • Carbohydrates: 42g
  • Protein: 6g