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Diamond Lime Cheesecake Domes with Crystal Glaze

Diamond Lime Cheesecake Domes with Crystal Glaze are elegant, no-bake cheesecake domes with a tangy lime filling, vanilla cookie base, and a shimmering crystal glaze.

Ingredients

Scale
  • For the Lime Cheesecake Domes:
  • 12 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup fresh lime juice
  • 1 tbsp lime zest
  • 1/2 cup heavy cream
  • 1 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Vanilla Cookie Base:
  • 1 cup vanilla cookie crumbs
  • 3 tbsp unsalted butter, melted
  • For the Crystal Glaze:
  • 1 1/2 cups white chocolate, chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp gelatin powder
  • 3 tbsp water
  • 3/4 cup granulated sugar
  • 1/3 cup water
  • 1 drop soft lime green gel food coloring
  • 1 tsp edible crystal shimmer dust
  • For Garnish:
  • Thin lime slices
  • White chocolate shards
  • Crystal sugar pearls

Instructions

  1. 1. Mix vanilla cookie crumbs with melted butter until evenly combined.
  2. 2. Press the mixture into silicone dome molds and chill for 10 minutes.
  3. 3. Bloom gelatin with cold water and let sit for 5 minutes.
  4. 4. Beat cream cheese, powdered sugar, vanilla extract, lime juice, and lime zest until smooth.
  5. 5. Warm bloomed gelatin for a few seconds until melted, then stir into the lime mixture.
  6. 6. Whip heavy cream until soft peaks form and fold gently into the filling.
  7. 7. Fill dome molds over the cookie base and smooth the tops.
  8. 8. Freeze for at least 4 hours until completely firm.
  9. 9. Bloom gelatin powder with 3 tbsp water for the crystal glaze.
  10. 10. Heat sugar and water in a saucepan until dissolved. Stir in condensed milk and bloomed gelatin.
  11. 11. Pour hot mixture over white chocolate and blend until smooth. Add lime green coloring and crystal shimmer dust.
  12. 12. Let glaze cool slightly, then pour over frozen domes until fully coated.
  13. 13. Finish with thin lime slices, white chocolate shards, and crystal sugar pearls before serving.

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