Description
These Pistachio & Raspberry Cheesecake Domes are a delightful no-bake dessert featuring a buttery graham cracker crust, creamy pistachio-flavored cheesecake filling, and a tart raspberry center. Finished with a drizzle of white chocolate and a sprinkle of chopped pistachios, these elegant mini cheesecakes are perfect for a special occasion or as a decadent treat.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup pistachio paste or finely ground pistachios
Raspberry Filling
- 1/2 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Garnish
- 1/4 cup white chocolate, melted
- 2 tablespoons chopped pistachios
Instructions
- Prepare the crust: Combine the graham cracker crumbs and melted butter in a bowl and mix until the crumbs are evenly moistened. Press this mixture firmly into the bottoms of small round molds or silicone dome molds to form the crust base. Place the molds in the refrigerator to chill and set while you make the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and pistachio paste, mixing until everything is fully combined.
- Whip the cream: In a separate chilled bowl, whip the heavy cream using a mixer until stiff peaks form. Gently fold the whipped cream into the pistachio cream cheese mixture, being careful to retain the light and airy texture.
- Prepare the raspberry filling: In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook until the raspberries soften and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool completely before using.
- Assemble the domes: Spoon half of the pistachio cheesecake filling into each mold. Add a small spoonful of the cooled raspberry filling into the center of the cheesecake layer. Cover with the remaining pistachio cheesecake filling, smoothing the top.
- Freeze the domes: Place the molds in the freezer and freeze for at least 4 hours until the cheesecake domes are firm.
- Unmold and garnish: Carefully remove the domes from the molds. Drizzle melted white chocolate over each dome and sprinkle with chopped pistachios before serving.
Notes
- Using silicone molds makes it much easier to unmold the cheesecake domes without breaking them.
- The finished domes can be stored in the freezer for up to one week; thaw slightly before serving for the best texture.
- If fresh raspberries are unavailable, you can substitute with raspberry jam for convenience.
