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Roasted Fig Honey Cheesecake Bombs with Pistachio Crunch

By nabylb

Indulgent individual cheesecake domes topped with sweet, honey-roasted figs and finished with a crunchy pistachio crust.

Prep: 20 min · Cook: 15 min · Serves 8

Ingredients

• 8 ripe figs, quartered
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 16 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup graham cracker crumbs
• 4 tablespoons butter, melted
• 1/2 cup chopped pistachios

Method

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss figs with honey and 1 teaspoon vanilla, then roast for 12 to 15 minutes until soft and caramelized. Let cool.
3. Beat cream cheese, powdered sugar, and remaining vanilla until smooth.
4. Whip heavy cream until soft peaks form, then fold it into the cheesecake mixture.
5. Mix graham cracker crumbs with melted butter and press into the bottoms of silicone dome molds. Add cheesecake filling and roasted figs, then freeze for 2 hours.
6. Remove the cheesecake bombs from the molds and coat the bottoms with chopped pistachios before serving.

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