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Emerald Kiwi Lime Geode Cheesecake Domes

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Emerald Kiwi Lime Geode Cheesecake Domes

Ingredients

Scale
  • For the Kiwi Lime Cheesecake Domes:
  • 12 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1 cup kiwi puree
  • 3 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • Pinch of salt
  • For the Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • 1/2 tsp lime zest
  • For the Emerald Geode 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
  • 1 tbsp kiwi puree
  • 1 tsp lime juice
  • Green food coloring, as needed
  • 1/2 tsp edible pearl luster dust
  • For Garnish (optional):
  • 2 tbsp crushed pistachios
  • 1 tbsp crushed green rock candy
  • 1 tsp lime zest

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Mix graham cracker crumbs, melted butter, sugar, and lime zest until combined. Press into dome molds to create the base layer.
  3. Beat cream cheese, mascarpone cheese, heavy cream, kiwi puree, lime juice, lime zest, sugar, vanilla extract, and salt until smooth and creamy.
  4. Warm a small portion of the cheesecake mixture and dissolve the bloomed gelatin. Fold it back into the remaining mixture until fully incorporated.
  5. Fill the molds over the biscuit base and smooth the tops. Freeze for at least 4 hours until completely firm.
  6. For the geode glaze, bloom gelatin in cold water for 5 minutes.
  7. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  8. Pour over white chocolate and whisk until smooth. Add kiwi puree, lime juice, pearl luster dust, and green food coloring until a vibrant emerald shade is achieved.
  9. Allow the glaze to cool until slightly thickened but still pourable.
  10. Unmold the frozen cheesecake domes and place on a wire rack. Pour the emerald glaze evenly over each dome, allowing excess glaze to drip away.
  11. Sprinkle portions of crushed green rock candy onto selected areas to create a geode crystal effect.
  12. Transfer to serving plates and chill for 15 minutes before serving.
  13. Finish with crushed pistachios and fresh lime zest.

Nutrition

Find it online: https://cheerychop.com/emerald-kiwi-lime-geode-cheesecake/