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Diamond Raspberry Cheesecake Bombs with Crystal Glaze

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Ingredients

Scale
  • For the Raspberry Cheesecake Filling:
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup raspberry purée
  • 1 cup heavy whipping cream, chilled
  • For the Raspberry Center:
  • 1 cup fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • For the Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • For the Crystal Glaze:
  • 1/2 cup white chocolate, melted
  • 2 tbsp sweetened condensed milk
  • 1 tbsp coconut oil
  • 1 tsp edible pearl luster dust
  • For Garnish (optional):
  • Freeze-dried raspberry crumbs
  • Edible sugar crystals

Instructions

  1. Mix the graham cracker crumbs and melted butter until evenly combined.
  2. Press the mixture into silicone dome molds to form a thin base layer and chill for 15 minutes.
  3. In a small saucepan, cook raspberries, sugar, and lemon juice for 4–5 minutes until thickened. Cool completely.
  4. Beat the cream cheese, powdered sugar, vanilla extract, and raspberry purée until smooth.
  5. In a separate bowl, whip the heavy cream to soft peaks.
  6. Fold the whipped cream into the raspberry mixture until light and fluffy.
  7. Fill each mold halfway with the cheesecake filling.
  8. Add a spoonful of the cooled raspberry center.
  9. Cover with the remaining filling and smooth the tops.
  10. Freeze for at least 3 hours until firm.
  11. Combine melted white chocolate, condensed milk, coconut oil, and pearl luster dust until smooth and glossy.
  12. Unmold the frozen bombs and place on a wire rack.
  13. Pour the crystal glaze evenly over each bomb.
  14. Sprinkle with edible sugar crystals and freeze-dried raspberry crumbs if desired.
  15. Chill for 20 minutes before serving.

Nutrition

Find it online: https://cheerychop.com/raspberry-cheesecake-bombs-recipe/