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Pistachio & Raspberry Cheesecake Domes

Pistachio & Raspberry Cheesecake Domes
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Indulge in luscious Pistachio & Raspberry Cheesecake Domes—creamy, nutty, and tangy desserts with a crunchy pistachio crust and vibrant raspberry layer, elegantly shaped as domes. Perfect for special occasions or everyday treats, these cheesecake domes offer a delightful contrast of textures and sophisticated flavors that impress both in taste and presentation.

Ingredients

Scale

Pistachio Crust

  • 1 cup unsalted, shelled pistachios
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

Cheesecake Filling

  • 8 oz cream cheese, softened (room temperature)
  • 1/3 cup granulated or powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, whipped to soft peaks
  • 1 teaspoon gelatin powder
  • 3 tablespoons cold water (for gelatin)

Raspberry Layer

  • 1 cup fresh raspberries
  • 1 tablespoon sugar

Garnishes (optional)

  • Chopped pistachios
  • Fresh raspberries
  • Powdered sugar for dusting

Instructions

  1. Prepare the Pistachio Crust: Finely grind the unsalted pistachios and combine them with melted butter and sugar. Evenly press the mixture into silicone dome molds to form a crunchy, sturdy crust base. Chill in the refrigerator to firm up while you prepare the filling.
  2. Make the Cheesecake Filling: Beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Whisk the heavy cream separately until soft peaks form, then gently fold it into the cream cheese mixture for a light, fluffy texture.
  3. Set the Gelatin: Soften the gelatin powder in cold water for about 5 minutes, then gently melt it until fully dissolved. Carefully incorporate the melted gelatin into the cheesecake filling, mixing thoroughly to help the domes hold their shape once chilled.
  4. Prepare the Raspberry Layer: Blend fresh raspberries with sugar until smooth, then strain through a fine sieve to remove seeds, creating a vibrant and silky puree.
  5. Assemble the Domes: Fill the pistachio crust molds halfway with the cheesecake filling. Add a spoonful of the raspberry puree in the center, then top with more cheesecake filling to complete the dome shape. Smooth the tops and chill thoroughly for several hours or preferably overnight.
  6. Unmold and Garnish: Carefully remove the chilled domes from the silicone molds by loosening the edges and inverting onto a flat plate. Garnish with chopped pistachios, fresh raspberries, or a dusting of powdered sugar for an elegant presentation.

Notes

  • Use room temperature cream cheese for a smooth and creamy filling.
  • Chill silicone molds before pressing the crust to help it set quickly.
  • Strain raspberry puree well to ensure a smooth texture without seeds.
  • Fold whipped cream gently to maintain its lightness.
  • Allow enough chilling time (several hours or overnight) for domes to set firmly.

Nutrition

Keywords: pistachio cheesecake, raspberry cheesecake, no bake cheesecake, gluten free dessert, cheesecake domes, nutty dessert, berry dessert

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