VOLCANO CHEESECAKE BOMBS
If you’re a fan of cheesecake and crave bite-sized treats, Cheesecake Bombs are your new best friend. These decadent desserts combine a creamy cheesecake filling with a crisp, golden exterior for an indulgent experience in every bite. Perfect for parties, quick desserts, or an anytime treat, Cheesecake Bombs are as fun to make as they are to eat.
Ingredients
FOR THE CHEESECAKE FILLING
- 300 g cream cheese (room temperature)
- 100 g granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 50 g sour cream
FOR THE MOLTEN LAVA FILLING
- 150 g fresh strawberries (blended into a purée)
- 50 g granulated sugar
- 1 tsp cornstarch (dissolved in 2 tsp water)
- 1 tbsp lemon juice
FOR THE GOLDEN CRUST
- 200 g digestive biscuits (crushed into crumbs)
- 80 g unsalted butter (melted)
- 20 g powdered sugar
Instructions
Prepare the Cheesecake Filling:
- Preheat your oven to 160°C (320°F).
- Beat cream cheese, sugar, and vanilla extract until smooth.
- Add the egg and sour cream; mix until fully combined.
- Pour the mixture into silicone half-sphere molds (about 4 cm diameter). Leave space for the molten filling.
Make the Molten Lava Filling:
- Combine strawberry purée, sugar, lemon juice, and dissolved cornstarch in a saucepan.
- Cook on medium heat until thick and glossy. Allow to cool slightly, then spoon into the cheesecake molds.
Assemble the Cheesecake Bombs:
- Cover the filling with more cheesecake mixture to seal the bombs.
- Bake for 15-18 minutes or until set. Let cool completely.
Create the Crust:
- Mix the crushed biscuits, melted butter, and powdered sugar.
- Coat each cheesecake bomb with the crust mixture and freeze for 1 hour.
Bake the Bombs:
- Preheat your oven to 180°C (356°F). Bake the bombs until the crust turns golden, about 8-10 minutes.
- Dust with powdered sugar and add edible gold flakes. Slice open to reveal the molten strawberry center and enjoy the viral-worthy eruption!