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Strawberry Prism Cheesecake Domes with Vanilla Core

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Strawberry Prism Cheesecake Domes with Vanilla Core

Ingredients

Scale
  • For the Strawberry Cheesecake Mousse:
  • 8 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 3/4 cup strawberry puree, strained
  • 1 tsp vanilla bean paste
  • 1 tbsp fresh lemon juice
  • For the Vanilla Core:
  • 1/2 cup mascarpone cheese
  • 2 tbsp sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tbsp white chocolate, melted
  • For the Vanilla Cookie Base:
  • 3/4 cup crushed vanilla wafer cookies
  • 3 tbsp melted butter
  • For the Strawberry Prism Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/3 cup white chocolate, finely chopped
  • 2 tbsp heavy cream
  • 1/4 cup strawberry puree
  • 1 tbsp honey
  • A few drops ruby-pink food coloring (optional)
  • For Garnish (optional):
  • Fresh strawberry slices
  • White chocolate shards
  • Edible silver flakes
  • Edible pearl dust
  • Micro mint leaves

Instructions

  1. Combine mascarpone cheese, sweetened condensed milk, vanilla extract, and melted white chocolate until smooth. Spoon into small silicone molds and freeze until firm to create the vanilla core.
  2. Mix crushed vanilla wafer cookies with melted butter and press into small rounds sized to fit the base of the prism dome molds. Chill until firm.
  3. Whip cream cheese, mascarpone cheese, heavy whipping cream, powdered sugar, strawberry puree, vanilla bean paste, and lemon juice until smooth, airy, and mousse-like.
  4. Fill prism-shaped dome silicone molds halfway with the strawberry cheesecake mousse. Place a frozen vanilla core into each mold and cover with the remaining mousse. Seal with the 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, strawberry puree, honey, and optional food coloring until smooth and glossy. Allow to cool until slightly thickened but still pourable.
  6. Unmold the frozen domes and place them on a wire rack over a tray. Pour the strawberry mirror glaze evenly over each prism dome, creating a flawless faceted gemstone finish.
  7. Transfer to serving plates and refrigerate for 20–30 minutes before serving.
  8. Garnish with fresh strawberry slices, white chocolate shards, edible silver flakes, pearl dust, and micro mint leaves.
  9. Serve chilled and slice through the silky strawberry cheesecake mousse to reveal the creamy vanilla center hidden inside.

Notes

Per serving, serves 6. Calories: 405, Protein: 5g, Carbohydrates: 35g, Fat: 27g, Fiber: 1g, Sugar: 29g, Sodium: 130mg

Nutrition

Find it online: https://cheerychop.com/strawberry-prism-cheesecake-domes-recipe/