Baked Cheesecake Filled Bonbons

Baked Cheesecake Bonbons | Custard Cheesecake Filling for Chocolate

These baked cheesecake bonbons use a custard-based white chocolate ganache to recreate the flavor and texture of real baked cheesecake — not frosting, not cream cheese icing.

By cooking egg yolk into a light custard and emulsifying it with white chocolate and cream cheese, this filling develops deep dairy notes, gentle lemon tang, and a soft-set, pipeable texture that’s ideal for bonbons. Resting the ganache overnight allows fat crystallization, moisture redistribution, and flavor integration for a more stable and refined result.

This recipe is designed for professional chocolate work, with controlled water activity and excellent shelf stability BUT that doesn't mean you can't make these at home, it's pretty easy!

In this video:
00:00 – Preparing the moulds and making the cheesecake filling
02:06 – Decorating the sheels
03:14 – Getting the chocolate ready and testing temper
03:49 – Pouring the shells
04:35 – Getting the rested filling ready for piping
05:13 – Piping the filling and capping the bonbons
06:08 – Reveal and slice

Tips:
• Best paired with dark chocolate shells
• Pipe at 26–27 °C for clean fills
• Resting overnight improves texture and stability of the ganache
• Shelf life ~4–5 weeks at 16–18 °C, longer at refrigerator temperature

Ingredients:
Cream, glucose, egg yolk, cream cheese, white chocolate, lemon zest, vanilla, salt

Tags / Keywords:
cheesecake bonbons, baked cheesecake filling, chocolate bonbons, ganache science, professional chocolatier, custard ganache, white chocolate filling, confectionery techniques