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Pistachio & Raspberry Cheesecake Domes

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These elegant Pistachio & Raspberry Cheesecake Domes combine a silky pistachio mousse with a tart raspberry center, all resting on a crunchy biscuit base. A no-bake dessert that’s as beautiful as it is delicious, perfect for special occasions or a refined treat to impress your guests.

Ingredients

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(Makes 6 Domes)

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:

  • Crushed pistachios
  • Fresh raspberries
  • 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

  • Make sure the cheesecake mixture is firm enough to hold its shape when unmolded; you can add gelatin for a firmer set if desired.
  • The raspberry filling can be made ahead and stored in the fridge until ready to use.
  • These domes can be served with a light drizzle of honey or balsamic glaze for added depth.

Nutrition

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