Description
Delightful Pistachio & Raspberry Cheesecake Domes blend creamy richness with nutty elegance and fruity zest. Silky layers and elegant curves invite dessert enthusiasts to savor pure Mediterranean-inspired indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
Cheesecake Mousse:
- 8 ounces (225 grams) cream cheese, softened
- 1/2 cup heavy cream
- 1/3 cup pistachio paste
Supporting Ingredients:
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon gelatin powder
- 1 tablespoon water
Complementary Ingredients:
Raspberry Filling:
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1/2 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
Biscuit Base:
- 1/2 cup crushed graham crackers or digestive biscuits
- 2 tablespoons melted butter
- 1 tablespoon crushed pistachios
Garnish:
- Crushed pistachios
- Fresh raspberries
- White chocolate glaze or powdered sugar
Instructions
- Craft the raspberry reduction by simmering raspberries, sugar, and lemon juice in a saucepan over medium heat until fruits disintegrate and release natural liquids.
- Whisk cornstarch with water, incorporating into the raspberry mixture. Simmer for 2 minutes until the sauce thickens slightly, then strain to remove seeds and allow complete cooling.
- Whip cream cheese with pistachio paste, powdered sugar, and vanilla extract until achieving a silky, uniform texture.
- Activate gelatin by blooming in cold water, then microwave briefly to dissolve completely. Integrate into the cream cheese mixture seamlessly.
- Gently fold whipped heavy cream into the pistachio mixture, maintaining a light, airy consistency.
- Position half-sphere silicone molds and fill halfway with pistachio cheesecake mixture.
- Deposit a small dollop of cooled raspberry filling into the center of each dome.
- Cover raspberry center with remaining cheesecake mixture, ensuring smooth, even surfaces.
- Freeze domes for 4-6 hours until solidly set and easily removable.
- Combine crushed biscuits, melted butter, and finely chopped pistachios to create a crisp base.
- Press mixture onto parchment-lined tray, forming rounds slightly larger than frozen domes.
- Chill base in refrigerator to establish firm texture.
- Carefully release cheesecake domes from molds and position atop prepared biscuit bases.
- Embellish with additional crushed pistachios, fresh raspberries, and optional white chocolate drizzle.
Notes
- Bloom gelatin in cold water first to prevent lumps and ensure smooth, creamy texture in the cheesecake mousse.
- Straining raspberry filling removes seeds for a silkier, more refined filling that looks professional and feels luxurious.
- Freeze domes completely to maintain perfect dome shape and make unmolding easier without breaking delicate structures.
- Mix crushed pistachios into biscuit base for extra crunch and nutty flavor that complements the creamy cheesecake filling.
- Prep Time: 45 minutes
- Cook Time: 6 hours
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg