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Chocolate Blueberry Cheesecake Domes

Decadent dome-shaped chocolate pastries filled with a fluffy vanilla cream and fresh blueberries, coated in a glossy dark chocolate ganache and topped with pecans.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 6 domes
Course: Dessert, Sweet Treat
Cuisine: American, Gourmet
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.5 cup heavy whipping cream cold
  • 1.5 cups fresh blueberries washed and dried
Base & Coating
  • 1 box chocolate cake mix baked and cooled
  • 12 oz semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream
  • 1 tbsp coconut oil
Garnish
  • 0.5 cup pecans chopped and lightly toasted
  • 6 fresh blueberries for topping
  • 1 pinch flaky sea salt optional

Equipment

  • Silicone dome molds
  • Mixing bowls
  • Hand mixer or stand mixer
  • Wire rack
  • Baking sheet

Method
 

  1. Bake the chocolate cake according to package instructions in a 9x13 pan. Let cool, then use a round cutter to cut out 6 circular cake bases.
  2. Whip the cold heavy cream until stiff peaks form and set aside in the fridge.
  3. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream.
  4. Carefully fold the fresh blueberries into the cheesecake mixture.
  5. Spoon the mixture into silicone dome molds. Press a chocolate cake circle onto the top of each to form the base.
  6. Freeze the molds for at least 4 hours, or until completely solid.
  7. Make the ganache: Heat the remaining 1/2 cup of heavy cream until simmering, then pour over chocolate chips and coconut oil. Let sit 3 minutes, then whisk until glossy.
  8. Unmold the frozen domes onto a wire rack. Pour the warm chocolate ganache over each dome to coat completely.
  9. Immediately garnish with chopped pecans and a fresh blueberry on top before the chocolate sets.
  10. Refrigerate for 1-2 hours to thaw before serving.

Notes

Ensure blueberries are completely dry before folding them into the cream cheese mixture to prevent the filling from becoming watery. Domes can be stored in the freezer for up to a month before coating.