Ingredients
Scale
- For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely diced
- For the Caramel Center:
- 1/2 cup thick caramel sauce
- 2 tbsp sweetened condensed milk
- Pinch of sea salt
- For the Strawberry Chocolate Shell:
- 12 oz (340 g) white chocolate, finely chopped
- Pink gel food coloring
- 1/2 cup freeze-dried strawberries, finely crushed
- For Garnish (optional):
- Fresh strawberry slices
- Caramel drizzle
- White chocolate curls
Instructions
- 1. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- 2. Whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture.
- 3. Fold the diced strawberries into the cheesecake filling.
- 4. In a small bowl, stir together the caramel sauce, sweetened condensed milk, and a pinch of sea salt until smooth.
- 5. Spoon the cheesecake filling halfway into silicone half-sphere molds.
- 6. Add 1 teaspoon of the caramel mixture to the center of each mold.
- 7. Cover with more cheesecake filling and smooth the tops.
- 8. Freeze for at least 6 hours, or until completely firm.
- 9. Melt the white chocolate and tint it with a few drops of pink gel food coloring. Stir in half of the crushed freeze-dried strawberries.
- 10. Remove the frozen cheesecake bombs from the molds and coat each one completely with the strawberry white chocolate. Sprinkle the remaining crushed freeze-dried strawberries over the coating before it sets.
- 11. Garnish with fresh strawberry slices, a drizzle of caramel sauce, and white chocolate curls.
- 12. Chill for 15 minutes before serving.
Nutrition
- Calories: 445
- Sugar: 29 g
- Fat: 32 g
- Carbohydrates: 34 g
- Protein: 6 g