Doc Bear's Snow Globe Cheesecake

Spectacular individual cheesecakes topped with edible gelatin "snow globes" containing chocolate decorations and edible glitter. This showstopping dessert combines creamy no-bake cheesecake with whimsical presentation, perfect for impressing guests at holiday parties.

Ingredients

  • 7 pkg unflavored powdered gelatin
  • 12 oz cream cheese
  • 0.75 Cup powdered sugar
  • 0.5 Cup sour cream
  • 2 Tbsp lemon juice
  • 2 tsp pure vanilla extract
  • 0.5 tsp kosher salt
  • 1 oz candy melting wafers
  • 1.5 tsp coconut oil
  • gel paste food coloring, as needed
  • 2.75 cup flat lemon-lime soda
  • 2 Tbsp sugar
  • 1 tsp edible gold glitter
  • 0.5 Cup white nonpareils

Instructions

  1. Prepare a batch of Doc Bear's Graham Cracker Crumb Crust, but add in ¼ cup mixture of red, green, and white sprinkles.
  2. Then divide the crumb mixture equally among each of a 5-cavity silicone muffin mold with 4.57-oz cavities and firmly press into the bottom.
  3. Place the mold on a baking sheet and allow to chill while making the cheesecake batter.
  4. For the Cheesecake:
  5. In a small microwavable bowl, mix two of the ¼ oz gelatin with ¼ cup of water set aside to soften for 5 minutes.
  6. Sift and whisk the powdered sugar, sour cream, lemon juice, vanilla, and salt into a medium bowl and also set aside.
  7. Using a hand mixer on medium-high, in a large bowl, beat the cream cheese until completely smooth, about one minute.
  8. Scrape down the sides as needed, then slowly add the powdered sugar mixture, and continue to beat until smooth and incorporated, about 1 minute.
  9. Next, place the softened gelatin mixture into a microwave for 30 seconds, stirring as needed, until melted.
  10. Pour the gelatin in to the cream cheese mixture and continue to beat until combined, about 30 seconds.
  11. Remove the silicone mold from the fridge and pour the cheesecake batter equally among the cavities with the crust and smooth with a rubber spatula.
  12. Lightly drop the edge of the baking sheet a few times on the work area to release any air bubbles that may have formed.
  13. Cover with plastic wrap and refrigerate overnight.
  14. For the Chocolate Displays:
  15. Using a double boiler, melt the candy wafers and add in the coconut oil, stirring and melting until smooth.
  16. Add additional food coloring as desired to create a color you are happy with then, transfer to a small piping bag.
  17. Create designs to be placed inside the snow globes, making sure they are no bigger than 1-inch.
  18. Make stars, trees, Christmas tree balls, presents, you name it.
  19. Pipe the melted chocolate onto a baking sheet lined with parchment, then freeze to hardened, about 5 minutes, and then set aside at room temperature.
  20. For the Snow Globes:
  21. In a small saucepan, pour ¾ Cup of the flat lemon-lime soda and then sprinkle in the last five ¼ oz packages of unflavored gelatin and whisk to combine.
  22. Let stand for 5 minutes, until the liquid is absorbed.
  23. Next, turn heat to medium low, and add in sugar, whisking occasionally until the gelatin and sugar have dissolved, about 5 minutes.
  24. Using a large liquid measuring cup, stir in the remaining 2 cups flat lemon-lime soda.
  25. Use a spoon, carefully scoop away any bubbles from the surface, and let sit at room temperature until it starts to thicken and is the consistency of thin jelly, about 20 minutes.
  26. Next, add the edible gold glitter and stir with a spoon, again, carefully scooping away any bubbles or lumped sprinkles on the surface.
  27. Pour the mixture into a 5-cavity silicone half-sphere mold with 4-ounce cavities and carefully scoop away any bubbles on the surface that may have formed.
  28. Refrigerate until the gelatin has thickened and is slightly set on top but still very jiggly, 6 to 8 minutes.
  29. Taking one of your colored chocolate decorations, carefully push it straight down into the center of each mold and hold to allow the gelatin to split and fill back up around the chocolate.
  30. Refrigerate overnight.
  31. Fill a 9 X 13-inch baking dish with warm water.
  32. Place the half-sphere mold into the water and let sit until the gelatin has loosened from the mold, about 5 minutes.
  33. Lift the mold out of the water and invert onto a baking sheet.
  34. Set them in the refrigerator to chill.
  35. Carefully remove the cheesecakes from their mold.
  36. Pour the white nonpareils in a small bowl, and carefully dip the top of each cheesecake into the white nonpareils and then place on a serving platter.
  37. Next, carefully place a gelatin snow globe on top of each cheesecake.
  38. ATTENTION: For low carb, replace sugar with erythritol, and use sugar free chocolate, soda, and sprinkles. For dairy allergy, replace the dairy products with a vegan alternative.