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Strawberry Lava Cheesecake Cloud Bombs

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Strawberry lava cheesecake cloud bombs with a white chocolate shell.

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

  1. Cook the strawberries, sugar, and lemon juice over medium heat until softened.
  2. Stir the cornstarch with the water, add to the strawberries, and cook until thickened. Cool completely.
  3. Bloom the gelatin in cold water for 5 minutes, then melt gently.
  4. Beat the cream cheese, sugar, and vanilla until smooth.
  5. Mix the melted gelatin into the cream cheese mixture.
  6. Fold in the whipped cream until light and fluffy.
  7. Spoon a layer of cheesecake filling into silicone half-sphere molds.
  8. Add a spoonful of cooled strawberry lava to the center of each mold.
  9. Cover with more cheesecake filling and freeze for at least 6 hours.
  10. Melt the white chocolate with the coconut oil until smooth. Tint lightly pink if desired.
  11. Unmold the frozen cheesecake bombs and coat evenly with the melted white chocolate.
  12. Let the shell set for a few minutes.
  13. Garnish with strawberry slices, freeze-dried strawberry crumbs, and white chocolate shavings.
  14. Serve chilled.

Nutrition

Find it online: https://cheerychop.com/strawberry-lava-cheesecake-cloud-bombs/