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Pistachio & Raspberry Cheesecake Domes

Pistachio & Raspberry Cheesecake Domes That Impress Every Time

These Pistachio & Raspberry Cheesecake Domes are sophisticated no-bake desserts with creamy pistachio filling and tart raspberry centers.
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Prep Time 30 minutes
Cook Time 10 minutes
Freezing Time 2 hours
Total Time 3 hours
Servings: 8 domes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Provides creaminess and structure for the cheesecake filling.
  • 1 cup Powdered Sugar Adds sweetness to the filling.
  • 1/2 cup Pistachio Paste Contributes nutty flavor and rich color.
  • 1 tsp Vanilla Extract Enhances overall flavor profile.
  • 1 cup Heavy Cream Ensure it’s cold for whipping.
For the Raspberry Center
  • 1 cup Fresh Raspberries Offers bright, tart flavor.
  • 1/4 cup Sugar Balances tartness.
  • 1 tbsp Lemon Juice Provides refreshing acidity.
  • 1 tbsp Cornstarch Thickens the raspberry filling.
For the Sponge Base
  • 2 Eggs Binds the ingredients.
  • 1 cup Sifted Flour Provides structure.
  • 1 tbsp Baking Powder Aids in leavening the sponge.
For the Mirror Glaze
  • 4 oz White Chocolate Forms the base of the glaze.
  • 1/2 cup Heavy Cream (for glaze) Creates a silky texture.
  • 1 drop Green Food Coloring Enhances visual appeal.
For Garnish
  • 1/4 cup Crushed Pistachios Adds a delightful crunch.
  • 1/2 cup Fresh Raspberries For extra burst of flavor.

Equipment

  • medium saucepan
  • Mixing bowl
  • Silicone dome molds
  • Baking Tray
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Make the Raspberry Center: In a saucepan, combine raspberries, sugar, and lemon juice. Cook for 5-7 minutes until softened. Stir in the cornstarch slurry and cook for 2 minutes. Pour into molds and freeze for at least 2 hours.
  2. Prepare the Cheesecake Filling: Beat together cream cheese, powdered sugar, pistachio paste, and vanilla until smooth. Whip heavy cream to stiff peaks. Fold into the pistachio mixture in thirds.
  3. Assemble the Domes: Spoon cheesecake filling into molds halfway, insert raspberry centers, then top with more cheesecake filling. Freeze for at least 4 hours.
  4. Make the Sponge Base: Preheat oven to 350°F. Beat eggs and sugar until pale and fluffy. Fold in flour and baking powder, pour onto baking tray, and bake for 8-10 minutes. Cool and cut rounds.
  5. Complete the Domes: Press sponge rounds onto each dome, cover completely. Freeze for an additional 2 hours.
  6. Prepare the Mirror Glaze: Heat heavy cream until simmering. Pour over chopped chocolate, stir until melted. Add pistachio paste and food coloring, whisk until smooth. Let cool to 90°F.
  7. Glaze the Domes: Unmold cheesecakes and pour glaze over each dome on a wire rack. Allow excess to drip off.
  8. Garnish and Serve: Sprinkle with crushed pistachios and fresh raspberries. Let sit at room temperature for 15-20 minutes before serving.

Nutrition

Serving: 1domeCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed chilled; avoid room temperature for more than 2 hours. Store glazed domes in an airtight container in the fridge for up to 3 days.

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