Whipped Cheesecake skulls with Raspberry Puree
Creamy whipped cheesecake tucked inside crisp white chocolate skull shells, with a bright raspberry purée for a spooky little surprise. Recipe below!
Whipped Cheesecake Skulls with Raspberry Purée
Creamy whipped cheesecake tucked inside crisp white chocolate skull shells, with a bright raspberry purée for a spooky little surprise.
Yield/Serves: Makes 6 large skulls
Ingredients
White Chocolate Skulls
20–24 ounces white chocolate, about 2 large bars
Whipped Cheesecake Filling
1 cup heavy whipping cream
8 ounces cream cheese, softened
1/4 cup sour cream, optional
3/4–1 cup powdered sugar
1 1/2 teaspoons vanilla extract
Pinch of salt
Raspberry Purée
2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
Tools
Large 6 cavity Skull mold
DIRECTIONS
Make the raspberry purée. Add the raspberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 5–7 minutes, stirring and gently crushing the berries, until juicy and slightly thickened. Press through a fine-mesh strainer to remove the seeds. Refrigerate until completely chilled.
Make the chocolate skull shells. Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Spoon the chocolate into 6 large 3D skull molds and use a spoon or pastry brush to coat the bottoms and sides completely. Refrigerate until firm. Add a second layer of chocolate anywhere the shell looks thin and chill again until completely set.
Whip the cream. Using a stand mixer fitted with the whisk attachment or an electric hand mixer, beat the heavy cream on medium-high speed for 2–3 minutes, until stiff peaks form. Set aside.
In a separate bowl add the softened cream cheese and sour cream to the mixing bowl and beat on medium-high speed for about 1 minute, until completely smooth.
Reduce the mixer to low and add 3/4 cup powdered sugar. Add the vanilla and salt, then beat on medium speed for about 2 minutes, until smooth and fluffy. Gently fold the whipped cream into the cream cheese mixture until completely combined and light and fluffy.
Fill the skulls. Spoon or pipe whipped cheesecake into each chocolate skull, filling it about halfway. ** If you want to put the puree inside, make a small well in the center and spoon in 1–2 tablespoons chilled raspberry purée. Cover with additional cheesecake filling, leaving a little room at the top. Otherwise fill ¾ of the skull shell and save the puree to spoon over the skeletons. Chill for 2-4 hours until somewhat firm. The puree will always be smooth and somewhat soft.
Carefully remove the skulls from the molds. Serve chilled with extra raspberry purée, fresh berries, mint, or crushed graham crackers.
Styling Notes
Spoon raspberry purée onto the serving platter and place the white chocolate skulls over the top. For an extra dramatic Halloween moment, drizzle a little purée over the skulls so it runs into the eyes and crevices.
Get Creative
Swap the raspberry purée for cherry, blackberry, or strawberry. For a cheesecake-crust effect, sprinkle crushed graham crackers inside the chocolate shells before adding the filling.
