Pistachio & Raspberry Cheesecake Domes Recipe
These elegant Pistachio & Raspberry Cheesecake Domes are a delightful blend of creamy pistachio cheesecake with a hidden raspberry center, all encased in a buttery biscuit base. Perfect for a special occasion or a dinner party!
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 domes 1x
- Category: Dessert
- Method: Chilling, No-Bake
- Cuisine: French-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Pistachio Cheesecake:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup pistachio paste
- 2 teaspoons powdered gelatin, dissolved in 2 tablespoons hot water
Raspberry Center:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Base:
- 1 cup digestive biscuits or graham crackers, crushed
- 3 tablespoons unsalted butter, melted
- Chopped pistachios
- Fresh raspberries
- White chocolate drizzle (optional)
Garnish:
Instructions
- Raspberry Center: In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until thickened. Strain if desired, spoon into silicone dome molds and freeze.
- Base: Mix crushed biscuits with melted butter, press into molds, and chill.
- Pistachio Cheesecake: Beat cream cheese, sugar, and vanilla. Add pistachio paste, fold in whipped cream, and gelatin. Fill molds halfway, add frozen raspberry center, cover with more cheesecake mixture, and chill.
- Smooth tops, refrigerate until set, unmold, and garnish before serving.
Notes
- For best results, use a silicone half-sphere mold for a smooth dome shape.
- Can be made up to 2 days in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 dome
- Calories: 320
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
