Description
These Pistachio Raspberry Cheesecake Domes are elegant no-bake mini desserts with layers of creamy pistachio cheesecake, tangy raspberry filling, and a buttery graham crust, topped with a glossy pistachio glaze, fresh raspberries, and chopped pistachios.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 cup heavy cream, whipped
- 2 tablespoons pistachio paste
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup raspberries (fresh or frozen)
- 1 teaspoon gelatin powder, bloomed
- 4 ounces white chocolate, melted
- 3/4 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons chopped pistachios
- Fresh raspberries, for garnish
Instructions
- In a mixing bowl, beat cream cheese and sugar until smooth. Add pistachio paste, vanilla, and lemon juice, then mix until combined.
- In a small saucepan, melt white chocolate and stir in the bloomed gelatin until dissolved. Let cool slightly.
- Fold whipped cream and cooled chocolate mixture into the cream cheese filling until smooth.
- In a separate small bowl, mix graham cracker crumbs with melted butter and press a small amount into the base of silicone dome molds.
- Add a teaspoon of raspberry puree or jam over the crust, then pour in the pistachio cheesecake filling almost to the top.
- Tap the molds gently to remove air bubbles and chill in the refrigerator for at least 6 hours or overnight.
- Carefully unmold and glaze with melted white chocolate or pistachio glaze for a shiny finish.
- Top each dome with chopped pistachios and fresh raspberries before serving.
Notes
- Bloom gelatin in cold water for best texture.
- Chill thoroughly for easy unmolding and perfect shape.
- Use silicone molds for a smooth, professional look.
- Strain raspberry puree to remove seeds for a silky finish.
- Serve chilled for the best texture and flavor.
Nutrition
- Serving Size: 1 dome
- Calories: 420
- Sugar: 25g
- Sodium: 160mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg