Description
Indulge in these stunning Lemon Raspberry Ruby Glass Cheesecake Domes, featuring a creamy lemon mousse, tart raspberry puree, and a glossy ruby mirror glaze.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup raspberry puree
- 2 cups water
- 1 cup sugar
- 1/2 cup gelatin
- Red food coloring (optional)
- 2 cups graham cracker crumbs (for crust, optional)
Instructions
- Prepare the crust: Combine graham cracker crumbs with melted butter and press into the bottom of dome molds. Chill for 30 minutes.
- Make the lemon cheesecake mousse: Whip cream cheese until smooth, then add powdered sugar, lemon juice, and zest. Fold whipped cream into the mixture.
- Layer the raspberry puree in chilled molds, then spoon the lemon mousse over it. Smooth the surface.
- Freeze the molds for at least 4 hours to set.
- Create the ruby mirror glaze by heating water, sugar, and gelatin until dissolved. Add red food coloring if desired.
- Glaze the domes by pouring the cooled glaze over each set dome.
- Final chill for an hour, then serve chilled on plates or a platter.
Notes
These cheesecake domes can be made ahead and stored in the freezer. For a gluten-free version, substitute with gluten-free graham crackers.
Nutrition
- Serving Size: 1 dome
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg