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Lemon Raspberry Ruby Glass Cheesecake Domes

Lemon Raspberry Ruby Glass Cheesecake Domes That Dazzle

Delight in these stunning Lemon Raspberry Ruby Glass Cheesecake Domes, combining creamy lemon mousse and tart raspberry puree for a refreshing treat.
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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 3 hours
Servings: 6 domes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Opt for gluten-free crumbs if needed.
  • 4 tablespoons Unsalted Butter Or substitute with melted coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Using full-fat cream cheese yields the best flavor.
  • 1/2 cup Powdered Sugar Consider using natural sweeteners like maple syrup.
  • 1/4 cup Lemon Juice Freshly squeezed juice is recommended.
  • 1/2 cup Raspberry Puree Fresh or frozen raspberries blended and strained.
  • 1 tablespoon Gelatin Or swap for agar-agar for a vegetarian option.
For the Mirror Glaze
  • 1 cup Sugar Essential for achieving a glossy finish.
  • 1/2 cup Water Helps dissolve the sugar.
  • 1/2 cup Heavy Cream Can be garnished with whipped cream.

Equipment

  • mixing bowl
  • Dome molds
  • Saucepan
  • whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until evenly moistened. Firmly press the mixture into the bottom of your dome molds. Chill in the refrigerator for 30 minutes.
  2. While the crust chills, beat full-fat cream cheese and powdered sugar in a bowl until light and fluffy, about 3-5 minutes. Gradually add freshly squeezed lemon juice and raspberry puree.
  3. Dissolve the gelatin in ¼ cup of warm water. Allow it to cool slightly before adding it to the cheesecake filling mixture and mix well.
  4. Pour the cheesecake filling into the chilled crusts and smooth the tops. Place in the freezer and allow to freeze for at least 4 hours.
  5. In a saucepan, combine sugar, water, and heavy cream over medium heat. Stir until the sugar dissolves and let cool slightly.
  6. Once frozen, remove the cheesecake domes from the molds and pour the cooled mirror glaze over each dome.

Nutrition

Serving: 1domeCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, let the cheesecake domes set overnight in the freezer for perfect firmness and flavor integration.

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