Print

Pistachio & Raspberry Cheesecake Domes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These elegant Pistachio & Raspberry Cheesecake Domes are a perfect mix of creamy, nutty, and fruity flavors with a stunning presentation. A no-bake dessert featuring a silky pistachio cheesecake mousse, a tart raspberry center, and a crunchy biscuit base

Ingredients

Scale

  1. For the Pistachio Cheesecake Mousse:

    • 8 oz (225g) cream cheese, softened
    • 1/2 cup heavy cream, whipped to soft peaks
    • 1/3 cup powdered sugar
    • 1/3 cup pistachio paste (or finely ground pistachios)
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon gelatin powder + 1 tbsp water (optional, for a firmer set)

    For the Raspberry Filling:

    • 1/2 cup fresh or frozen raspberries
    • 2 tbsp sugar
    • 1/2 teaspoon cornstarch + 1 tbsp water (to thicken)
    • 1 teaspoon lemon juice

    For the Biscuit Base:

    • 1/2 cup crushed graham crackers or digestive biscuits
    • 2 tbsp melted butter
    • 1 tbsp crushed pistachios (for extra crunch)

    For Garnish:

    1. Crushed pistachios
    2. Fresh raspberries
    3. White chocolate glaze or dusting of powdered sugar (optional)

Instructions

  • Make the Raspberry Filling 

    • In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
    • Stir until the raspberries break down and release their juices.
    • Mix cornstarch with water, then add to the raspberry mixture. Cook until slightly thickened (~2 minutes).
    • Strain to remove seeds (optional) and let cool completely.

  • Prepare the Pistachio Cheesecake Mousse 

    • In a bowl, beat cream cheese, pistachio paste, powdered sugar, and vanilla until smooth.
    • If using gelatin, bloom it in 1 tbsp cold water, then microwave for 10 seconds and stir into the mixture.
    • Gently fold in the whipped heavy cream until smooth.

  • Assemble the Domes 

    • Fill half-sphere silicone molds halfway with the pistachio cheesecake mixture.
    • Add a small spoonful of cooled raspberry filling to the center of each.
    • Cover with more cheesecake mixture and smooth the tops.
    • Freeze for 4-6 hours, or until firm enough to unmold.

  • Make the Biscuit Base 

    • Mix crushed biscuits, melted butter, and crushed pistachios in a bowl.
    • Press a small amount onto a parchment-lined tray, forming rounds slightly larger than the domes.
    • Chill in the fridge to set.

  • Unmold & Decorate 

    • Carefully unmold the cheesecake domes and place them on top of the biscuit bases.
    • Garnish with crushed pistachios, fresh raspberries, and a drizzle of white chocolate glaze (optional).

Notes

  • The raspberry filling can be made ahead and stored in the fridge.
  • For a firmer texture, use the optional gelatin in the cheesecake mousse.
  • These domes can be made a day in advance and stored in the freezer until ready to serve.
  • If you don’t have pistachio paste, finely ground pistachios can be used as a substitute.

Nutrition

Find it online: https://grandmarecipesflash.com/pistachio-raspberry-cheesecake-domes-2/