Ingredients
Scale
- For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream, whipped
- 1 tsp powdered gelatin
- 1 tbsp cold water
- For the Strawberry Lava Center:
- 1 cup fresh strawberries, diced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
- For the White Chocolate Shell:
- 12 oz (340 g) white chocolate, finely chopped
- 1 tsp coconut oil
- Pink gel food coloring (optional)
- For Garnish (optional):
- Fresh strawberry slices
- Freeze-dried strawberry crumbs
- White chocolate shavings
Instructions
- Cook the strawberries, sugar, and lemon juice over medium heat until softened.
- Stir the cornstarch with the water, add to the strawberries, and cook until thickened. Cool completely.
- Bloom the gelatin in cold water for 5 minutes, then melt gently.
- Beat the cream cheese, sugar, and vanilla until smooth.
- Mix the melted gelatin into the cream cheese mixture.
- Fold in the whipped cream until light and fluffy.
- Spoon a layer of cheesecake filling into silicone half-sphere molds.
- Add a spoonful of cooled strawberry lava to the center of each mold.
- Cover with more cheesecake filling and freeze for at least 6 hours.
- Melt the white chocolate with the coconut oil until smooth. Tint lightly pink if desired.
- Unmold the frozen cheesecake bombs and coat evenly with the melted white chocolate.
- Let the shell set for a few minutes.
- Garnish with strawberry slices, freeze-dried strawberry crumbs, and white chocolate shavings.
- Serve chilled.
Nutrition
- Calories: 365
- Sugar: 27 g
- Fat: 26 g
- Carbohydrates: 29 g
- Protein: 5 g