Rose Gold Raspberry Cheesecake Bombs
Ingredients
For the Cheesecake Bombs:
* 12 oz cream cheese, softened
* 1\/2 cup heavy cream
* 1\/3 cup powdered sugar
* 1 tsp vanilla extract
* 1\/2 cup raspberry puree
* 1 tsp unflavored gelatin
* 2 tbsp warm water
For the Raspberry Center:
* 1\/2 cup raspberry preserves
* 1 tbsp lemon juice
For the Rose Gold Mirror Glaze:
* 1\/2 cup white chocolate, chopped
* 1\/3 cup sweetened condensed milk
* 1\/4 cup water
* 1 tbsp gelatin powder
* 2 tbsp warm water
* Rose gold food coloring
* 1 tsp edible shimmer dust
For the Cookie Base:
* 1 cup crushed graham crackers
* 3 tbsp melted butter
* 1 tbsp brown sugar
For Garnish (optional):
* Fresh raspberries
* White chocolate curls
* Dried rose petals
Directions
1. Dissolve gelatin in warm water and let bloom for 5 minutes.
2. Beat cream cheese, powdered sugar, vanilla extract, and raspberry puree until smooth.
3. Whip heavy cream to soft peaks and fold into the cheesecake mixture.
4. Melt the bloomed gelatin gently and stir into the cheesecake mixture.
5. Fill silicone dome molds halfway with cheesecake filling.
6. Mix raspberry preserves with lemon juice and spoon a small amount into the center of each mold.
7. Cover with remaining cheesecake mixture and freeze for at least 6 hours until firm.
8. Combine crushed graham crackers, melted butter, and brown sugar. Press into small rounds and chill.
9. Bloom gelatin for the glaze in warm water for 5 minutes.
10. Heat water and condensed milk until warm. Pour over white chocolate and stir until smooth.
11. Add bloomed gelatin, rose gold food coloring, and shimmer dust. Blend until glossy and slightly cooled.
12. Remove frozen cheesecake bombs from molds and place on a wire rack.
13. Pour the mirror glaze evenly over each bomb until fully coated.
14. Transfer the glazed bombs onto the cookie bases.
15. Garnish with fresh raspberries, white chocolate curls, and dried rose petals before serving.
Nutritional Info (per serving, serves 6)
* Calories: 430
* Protein: 6g
* Carbohydrates: 34g
* Fat: 30g
* Fiber: 1g
* Sugar: 27g
* Sodium: 210mg<\/p>\n","protected":false},"excerpt":{"rendered":"
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