Pistachio & Raspberry Cheesecake Domes Recipe

If you’re looking for an elegant, no-bake dessert that delivers both a creamy texture and a burst of fruity flavor, these Pistachio & Raspberry Cheesecake Domes are the perfect choice. Featuring a crunchy pistachio crust, a silky pistachio cheesecake filling, and a vibrant raspberry center, this dessert is as visually stunning as it is delicious. Perfect for dinner parties, special occasions, or when you simply want to impress your guests, these cheesecake domes will be your new go-to dessert.

Why You’ll Love This Recipe

  • Elegant and Sophisticated: The dome shape and optional decorations make this dessert look like it came straight from a high-end bakery.
  • Perfectly Balanced Flavors: The nutty richness of pistachios pairs beautifully with the tartness of raspberries.
  • No-Bake Convenience: No need to turn on the oven—this is a chilled dessert that sets in the freezer.
  • Make-Ahead Friendly: Prepare these domes in advance for a stress-free dessert on special occasions.

Ingredients

For the Pistachio Crust:

  • 1/2 cup pistachios (finely ground)
  • 1/2 cup graham cracker crumbs
  • 3 tbsp butter (melted)
  • 2 tbsp sugar

For the Raspberry Filling:

  • 1 cup fresh or frozen raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp gelatin (or agar-agar for a vegetarian option)

For the Cheesecake Filling:

  • 8 oz cream cheese (softened)
  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp pistachio paste or finely ground pistachios
  • 1 tsp gelatin (for setting)

For Decoration (Optional):

  • White chocolate glaze
  • Chopped pistachios
  • Fresh raspberries
  • Edible gold leaf or dust

Kitchen Equipment Needed

  • Saucepan
  • Blender or food processor
  • Fine mesh strainer
  • Silicone dome molds
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Spatula
  • Small whisk

Step-by-Step Instructions

1. Prepare the Raspberry Filling

  1. In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until the raspberries soften and break down.
  2. Blend the mixture until smooth, then strain through a fine mesh strainer to remove seeds.
  3. Dissolve gelatin in a small amount of water, then mix it into the raspberry purée.
  4. Pour the mixture into small dome molds and freeze until solid (about 1-2 hours).

2. Make the Pistachio Crust

  1. In a bowl, combine crushed pistachios, graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
  2. Divide the mixture into silicone dome molds, pressing firmly into the bottom to form a crust.
  3. Chill in the fridge while preparing the cheesecake filling.

3. Prepare the Cheesecake Filling

  1. Using an electric mixer, beat the heavy cream until stiff peaks form. Set aside.
  2. In a separate bowl, beat cream cheese, powdered sugar, vanilla extract, and pistachio paste until smooth and creamy.
  3. Dissolve gelatin in a small amount of water and mix it into the cheesecake filling.
  4. Gently fold in the whipped cream until fully incorporated.

4. Assemble the Domes

  1. Fill each dome mold halfway with the pistachio cheesecake mixture.
  2. Insert a frozen raspberry filling in the center.
  3. Cover with more cheesecake filling and smooth the tops.
  4. Freeze for at least 4 hours or overnight until fully set.

5. Unmold & Decorate

  1. Gently remove the cheesecake domes from the molds.
  2. Drizzle with white chocolate glaze, sprinkle chopped pistachios, or top with fresh raspberries and edible gold leaf.
  3. Let the domes thaw in the refrigerator for 20-30 minutes before serving.

Tips for Success

  • Use Silicone Molds: These make it easier to unmold the domes without damaging their shape.
  • Chill Between Steps: Each layer should be properly chilled to ensure the domes hold their shape.
  • Vegetarian Alternative: Use agar-agar instead of gelatin for a fully vegetarian version.
  • Pistachio Paste Substitute: If you don’t have pistachio paste, blend shelled pistachios until smooth.

Storage Instructions

  • Refrigerator: Store leftover cheesecake domes in an airtight container for up to 3 days.
  • Freezer: These domes freeze well for up to 1 month. Thaw in the fridge before serving.

Pairing Suggestions

  • Beverages: Serve with a glass of Moscato d’Asti, Champagne, or a hot cup of espresso.
  • Accompaniments: Pair with a side of fresh berries or a drizzle of raspberry coulis.

Frequently Asked Questions

Can I make these cheesecake domes ahead of time?
Yes! They can be stored in the freezer for up to a month, making them an excellent make-ahead dessert.

What if I don’t have dome molds?
You can use muffin tins lined with plastic wrap or silicone cupcake molds as an alternative.

Can I make this without gelatin?
Yes, you can substitute agar-agar in equal amounts for a vegetarian option.

What’s the best way to unmold the domes?
Run the outside of the mold under warm water for a few seconds to help release them easily.

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