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Velvet Vanilla Rose Cheesecake Bombs with Gold Mirror Glaze

Velvet Vanilla Rose Cheesecake Bombs with Gold Mirror Glaze are an elegant dessert with a creamy rose cheesecake mousse, a vanilla rose center, a vanilla cookie base, and a stunning gold mirror glaze, garnished with edible flowers and gold leaf.

  • Yield: 6 1x

Ingredients

Scale
  • For the Velvet Rose Cheesecake Mousse:
  • 8 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp rose water
  • 1 tbsp whole milk
  • For the Vanilla Rose Core:
  • 1/2 cup mascarpone cheese
  • 2 tbsp sweetened condensed milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp rose water
  • For the Vanilla Cookie Base:
  • 3/4 cup crushed vanilla wafer cookies
  • 3 tbsp melted butter
  • For the Gold Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/3 cup white chocolate, finely chopped
  • 2 tbsp heavy cream
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • Edible gold luster dust
  • For Garnish (optional):
  • Edible rose petals
  • White chocolate curls
  • Gold leaf flakes
  • Edible pearl dust
  • Micro mint leaves

Instructions

  1. Combine mascarpone cheese, sweetened condensed milk, vanilla extract, and rose water. Spoon into small silicone molds and freeze until firm to create the creamy center.
  2. Mix crushed vanilla wafer cookies with melted butter and press into small rounds sized to fit the base of the dome molds. Chill until firm.
  3. Whip cream cheese, mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, rose water, and milk until smooth, light, and mousse-like.
  4. Fill sphere-shaped silicone molds halfway with the rose cheesecake mousse. Place a frozen vanilla rose core in the center of each mold and cover with the remaining mousse. Seal with a chilled cookie base. Freeze for at least 6 hours or until completely firm.
  5. For the mirror glaze, gently warm sweetened condensed milk, white chocolate, heavy cream, honey, vanilla extract, and edible gold luster dust until smooth, glossy, and shimmering. Allow to cool until slightly thickened but still pourable.
  6. Unmold the frozen cheesecake bombs and place them on a wire rack over a tray. Pour the gold mirror glaze evenly over each bomb, creating a flawless reflective finish.
  7. Transfer to serving plates and refrigerate for 20–30 minutes before serving.
  8. Garnish with edible rose petals, white chocolate curls, gold leaf flakes, pearl dust, and micro mint leaves.
  9. Serve chilled and slice through the silky rose cheesecake to reveal the luxurious vanilla rose center hidden inside.
  • Author: Chef Stella

Nutrition

  • Calories: 395
  • Sugar: 25g
  • Fat: 27g
  • Carbohydrates: 33g
  • Protein: 5g