These Pistachio & Raspberry Cheesecake Domes are a stunning dessert featuring a creamy pistachio cheesecake filling, a tart raspberry center, and a buttery biscuit base. Finished with a glossy mirror glaze or a dusting of powdered sugar, they’re perfect for special occasions!
Recipe Overview
Servings: 6 domes
Prep Time: 30 minutes
Chill Time: 4+ hours (or overnight)
Total Time: ~5 hours
Ingredients
For the Cheesecake Filling:
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Pistachio & Raspberry Cheesecake Domes – Elegant & Decadent
- Total Time: 4+ hours (or overnight
Description
These Pistachio & Raspberry Cheesecake Domes are a stunning dessert featuring a creamy pistachio cheesecake filling, a tart raspberry center, and a buttery biscuit base. Finished with a glossy mirror glaze or a dusting of powdered sugar, they’re perfect for special occasions!
Ingredients
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ¼ cup pistachio paste (or finely ground pistachios)
- ½ cup heavy cream, whipped
For the Raspberry Center:
- ½ cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- ½ teaspoon cornstarch (dissolved in 1 teaspoon water)
For the Biscuit Base:
- ½ cup crushed digestive biscuits (or graham crackers)
- 2 tablespoons melted butter
For the Mirror Glaze (Optional):
- ½ cup white chocolate, melted
- ⅓ cup sweetened condensed milk
- 1 teaspoon gelatin powder
- ¼ cup water
- Gel food coloring (pink or green)
Instructions
In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat until softened. Stir in the cornstarch mixture and cook until thickened. Let cool, then pipe or spoon small dollops onto a parchment-lined tray. Freeze for at least 1 hour.
Mix crushed biscuits with melted butter. Press into small rounds (the size of your mold openings) and refrigerate until firm.
Beat cream cheese, powdered sugar, vanilla, almond extract, and pistachio paste until smooth. Fold in whipped cream until combined.
Fill each silicone dome mold halfway with the pistachio cheesecake mixture. Press a frozen raspberry center into each, then cover with more cheesecake. Smooth the tops and place a biscuit round on each dome. Freeze for 4+ hours or overnight.
Bloom gelatin powder in ¼ cup water for 5 minutes. Heat sweetened condensed milk and melted white chocolate together, then stir in the gelatin until smooth. Divide and color as desired. Let cool slightly before pouring over the frozen domes.
Unmold the domes, glaze or dust with powdered sugar, and garnish with chopped pistachios and fresh raspberries. Let thaw for 20 minutes before serving.
Notes
- For a shortcut, use store-bought raspberry jam instead of making the filling.
- No mirror glaze? A simple dusting of powdered sugar or a drizzle of melted white chocolate works beautifully.
- Make it vegan by using dairy-free cream cheese, coconut cream, and agar-agar instead of gelatin.
- Prep Time: 30 minutes
- Cook Time: 4+ hours (or overnight
- 8 oz (225g) cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ¼ cup pistachio paste (or finely ground pistachios)
- ½ cup heavy cream, whipped
For the Raspberry Center:
- ½ cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- ½ teaspoon cornstarch (dissolved in 1 teaspoon water)
For the Biscuit Base:
- ½ cup crushed digestive biscuits (or graham crackers)
- 2 tablespoons melted butter
For the Mirror Glaze (Optional):
- ½ cup white chocolate, melted
- ⅓ cup sweetened condensed milk
- 1 teaspoon gelatin powder
- ¼ cup water
- Gel food coloring (pink or green)
Instructions
1. Make the Raspberry Center:
In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat until softened. Stir in the cornstarch mixture and cook until thickened. Let cool, then pipe or spoon small dollops onto a parchment-lined tray. Freeze for at least 1 hour.
2. Prepare the Biscuit Base:
Mix crushed biscuits with melted butter. Press into small rounds (the size of your mold openings) and refrigerate until firm.
3. Make the Cheesecake Mixture:
Beat cream cheese, powdered sugar, vanilla, almond extract, and pistachio paste until smooth. Fold in whipped cream until combined.
4. Assemble the Domes:
Fill each silicone dome mold halfway with the pistachio cheesecake mixture. Press a frozen raspberry center into each, then cover with more cheesecake. Smooth the tops and place a biscuit round on each dome. Freeze for 4+ hours or overnight.
5. Make the Mirror Glaze (Optional):
Bloom gelatin powder in ¼ cup water for 5 minutes. Heat sweetened condensed milk and melted white chocolate together, then stir in the gelatin until smooth. Divide and color as desired. Let cool slightly before pouring over the frozen domes.
6. Serve & Enjoy:
Unmold the domes, glaze or dust with powdered sugar, and garnish with chopped pistachios and fresh raspberries. Let thaw for 20 minutes before serving.
Tips & Variations:
- For a shortcut, use store-bought raspberry jam instead of making the filling.
- No mirror glaze? A simple dusting of powdered sugar or a drizzle of melted white chocolate works beautifully.
- Make it vegan by using dairy-free cream cheese, coconut cream, and agar-agar instead of gelatin.
These Pistachio & Raspberry Cheesecake Domes are as delicious as they are beautiful—creamy, nutty, and bursting with tart raspberry flavor