Pistachio Raspberry Cheesecake Domes
Elegant no-bake pistachio cheesecake domes feature a creamy filling with a fresh raspberry center, perfect for special occasions or effortless bakery-style desserts at home.
Equipment
- 1 silicone dome molds for shaping and chilling domes
- 1 blender to puree raspberry layer
Ingredients
- 100 g digestive biscuits or graham crackers crushed
- 3 tbsp melted butter
- 200 g full-fat cream cheese softened
- 1/3 cup powdered sugar
- 2 tbsp pistachio paste or finely ground pistachios
- 1/2 tsp vanilla extract
- 100 ml lightly whipped cream
- 3/4 cup fresh or frozen raspberries
- 1 tbsp sugar or honey
- Optional: a few drops lemon juice
- Crushed pistachios optional, for garnish
- Fresh raspberries optional, for garnish
Instructions
- Cook raspberries with sugar until soft, then blend and strain to remove seeds. Cool the puree completely.
- Mix crushed biscuits with melted butter, press mixture into silicone dome molds, and chill for 15 to 20 minutes.
- Beat cream cheese until smooth. Add powdered sugar, pistachio paste, and vanilla extract. Fold in the lightly whipped cream gently.
- Assemble the domes by layering cheesecake filling, then raspberry puree, then cheesecake filling again. Smooth the tops.
- Refrigerate domes for at least 6 hours or overnight to set completely.
- Carefully unmold each dome and garnish with crushed pistachios and fresh raspberries. Serve chilled.
Notes
- Use room-temperature cream cheese for a smooth filling texture.
- Silicone molds simplify unmolding and presentation.
- Adjust sweetness of raspberry layer based on taste preferences.
- Store refrigerated up to 3 days; freeze up to 2 weeks and thaw overnight before serving.
- For color variation, add food coloring to the pistachio layer.
- Raspberries can be substituted with strawberries or blueberries for different flavors.