If you are looking for a dessert that feels both elegant and inviting, the Pistachio & Raspberry Cheesecake Domes Recipe is an absolute treasure to have in your repertoire. These delicate, no-bake domes bring together the creamy richness of pistachio cheesecake with a surprise burst of tart raspberry at the center, all resting on a buttery biscuit base. It’s a harmonious blend of textures and flavors that instantly transports you to a cozy French patisserie, yet you can easily make it in your own kitchen. Each bite is a perfect balance of nutty, fruity, and sweet notes that’s guaranteed to impress your guests or satisfy your own dessert cravings.
Ingredients You’ll Need
Creating these beautiful Pistachio & Raspberry Cheesecake Domes is simpler than you might think, and each ingredient plays a key role in creating their unforgettable taste, texture, and lovely color. From the creamy pistachio paste to the vibrant raspberries, every component is essential.
- 8 ounces cream cheese, softened: The creamy foundation that gives the cheesecake its smooth texture and tangy base.
- 1/3 cup granulated sugar: Sweetens the cheesecake just enough without overpowering the natural flavors.
- 1 teaspoon vanilla extract: Adds warmth and depth enhancing the overall flavor profile.
- 1/2 cup heavy cream: Whipped to soft peaks, it lightens the cheesecake mixture for that perfect, airy mouthfeel.
- 1/4 cup pistachio paste: This is the star ingredient that infuses the cheesecake with its distinctive nutty taste and pale green color.
- 2 teaspoons powdered gelatin, dissolved in 2 tablespoons hot water: Helps the cheesecake set firmly into those gorgeous domes.
- 1 cup fresh or frozen raspberries: For that irresistible tartness inside the center, bursting with fruity freshness.
- 2 tablespoons sugar: Sweetens the raspberry coulis balancing its natural tartness.
- 1 teaspoon lemon juice: Brightens the raspberry flavor with a zesty kick.
- 1 cup digestive biscuits or graham crackers, crushed: Creates the buttery, crunchy base that holds everything together.
- 3 tablespoons unsalted butter, melted: Binds the biscuit crumbs perfectly and adds richness to the base.
- Chopped pistachios, fresh raspberries, white chocolate drizzle (optional): Beautiful finishing touches that add texture, color, and extra indulgence.
How to Make Pistachio & Raspberry Cheesecake Domes Recipe
Step 1: Prepare the Raspberry Center
Start by cooking the raspberries with sugar and lemon juice over medium heat for about 5 to 6 minutes. This thickens them into a luscious coulis bursting with fruity brightness. If you prefer a smooth texture, strain the mixture to remove seeds. Then, spoon about one teaspoon of this raspberry coulis into silicone dome molds and place them in the freezer until they are firm. This frozen center provides an exciting surprise inside each dome.
Step 2: Make the Biscuit Base
Mix the crushed digestive biscuits or graham crackers with melted butter until the crumbs stick together like wet sand. Press a spoonful of this mixture firmly into the bottom of each dome cavity in your silicone mold. Pop the molds into the refrigerator to chill the base and help it solidify before adding the cheesecake layers. This crunchy base adds perfect contrast to the creamy filling and prevents sogginess.
Step 3: Whip Up the Pistachio Cheesecake Mixture
Beat softened cream cheese, granulated sugar, and vanilla extract until you achieve a smooth, creamy blend. Add the pistachio paste and mix it through thoroughly for that unmistakable flavor and vibrant green hue. In a separate bowl, whip heavy cream to soft peaks, then gently fold it into the cream cheese mixture to keep it light and fluffy. Stir in the dissolved gelatin to ensure your domes will set beautifully and hold their shape.
Step 4: Assemble the Domes
Begin filling each mold cavity halfway with the pistachio cheesecake mixture. Then, carefully add a frozen raspberry center into the middle of the cheesecake layer. Cover with more pistachio cheesecake mixture, filling the molds to the top and smoothing the surface for a flawless dome shape. Refrigerate the molds for at least 4 hours, allowing the domes to set completely before unmolding.
Step 5: Unmold and Garnish
Once fully chilled and set, gently remove the domes from the silicone molds. The flexible molds make unmolding a breeze and keep your domes intact with a smooth, elegant finish. Garnish with chopped pistachios for crunch, fresh raspberries for color and freshness, and a drizzle of white chocolate if you want to add a touch of extra decadence.
How to Serve Pistachio & Raspberry Cheesecake Domes Recipe
Garnishes
Garnishing is where your creativity can shine, but simple is often best. The crunchy texture of chopped pistachios complements the creamy dome, while fresh raspberries add a pop of vivid color and tartness. A light drizzle of white chocolate elevates the presentation with delicate sweetness and a beautiful contrast. Feel free to sprinkle edible flowers or a dusting of powdered sugar for extra elegance.
Side Dishes
Pistachio & Raspberry Cheesecake Domes are the perfect way to end any meal, but pairing them with a refreshing side like a mixed berry salad or a small scoop of tangy lemon sorbet can balance richness beautifully. A cup of strong coffee or fragrant green tea also makes an excellent accompaniment, enhancing the nutty and fruity flavors of the dessert.
Creative Ways to Present
Consider plating your cheesecake domes on individual saucers with a smear of raspberry coulis or pistachio cream underneath for that restaurant-quality look. Serving them on pretty glass plates can showcase their delicate colors and textures. If you’re hosting a party, place multiple domes on a tiered stand decorated with fresh raspberries and pistachio nuts for an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Your Pistachio & Raspberry Cheesecake Domes keep exceptionally well in the refrigerator, tightly covered to prevent any absorption of other flavors. Stored in an airtight container, they will stay fresh and delicious for up to 2 days, which gives you a little breathing room for enjoying them at your leisure or serving at a later gathering.
Freezing
This recipe freezes wonderfully if you want to prepare your domes in advance. Once fully set and unmolded, wrap each dome individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 1 month. To thaw, move them to the refrigerator overnight before serving to maintain their perfect texture.
Reheating
Since these are chilled, no-bake desserts, no reheating is needed or recommended. Serve them straight from the refrigerator after thawing if previously frozen. Their creamy texture and fresh fruit center are at their best when enjoyed cold, which keeps their flavors vibrant and refreshing.
FAQs
Can I use store-bought pistachio paste?
Absolutely! Store-bought pistachio paste is a great time saver and works perfectly in this recipe. Just make sure it’s 100% pistachio for the best authentic flavor.
What if I don’t have silicone dome molds?
You can use small silicone muffin molds or mini dessert cups as alternatives, though the domed shape might not be as pronounced. Just be gentle when unmolding to keep the shape intact.
Can I substitute gelatin with agar-agar?
Yes, agar-agar can be used for a vegetarian or vegan option, but remember it sets differently and you may need to adjust quantities and setting time according to the package instructions.
Is it possible to make the raspberry center without seeds?
Definitely. Strain the cooked raspberry mixture through a fine mesh sieve to remove seeds for a silky smooth coulis that melts beautifully inside the cheesecake domes.
How long do these cheesecake domes last in the fridge?
They are best enjoyed within 2 days to enjoy the freshest taste and optimal texture, but you can safely store them for up to 3 days if tightly covered.
Final Thoughts
Making the Pistachio & Raspberry Cheesecake Domes Recipe is truly a rewarding experience because it combines simple ingredients into an absolutely stunning dessert. Whether it’s a special occasion or just a way to treat yourself, these domes bring a touch of elegance and a burst of flavor that’s hard to forget. I encourage you to give this recipe a try and watch it become a cherished favorite in your dessert lineup!
Print
Pistachio & Raspberry Cheesecake Domes Recipe
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 domes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
These Pistachio & Raspberry Cheesecake Domes are an elegant no-bake dessert featuring a creamy pistachio cheesecake layered with a tangy raspberry center on a buttery biscuit base. Perfectly portioned in silicone molds, these domes offer a delightful balance of flavors and textures, garnished with chopped pistachios, fresh raspberries, and an optional white chocolate drizzle for a touch of sophistication.
Ingredients
For the Pistachio Cheesecake:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup pistachio paste
- 2 teaspoons powdered gelatin dissolved in 2 tablespoons hot water
For the Raspberry Center:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the Base:
- 1 cup digestive biscuits or graham crackers, crushed
- 3 tablespoons unsalted butter, melted
For Garnish:
- Chopped pistachios
- Fresh raspberries
- White chocolate drizzle (optional)
Instructions
- Prepare the Raspberry Center: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5–6 minutes until the mixture thickens. For a smoother coulis, strain the mixture to remove seeds. Spoon about 1 teaspoon of the raspberry coulis into each cavity of a silicone dome mold and freeze until firm.
- Make the Base: Mix the crushed digestive biscuits or graham crackers with melted unsalted butter until well combined. Press a spoonful of this mixture firmly into the bottom of each silicone mold cavity. Place the molds in the refrigerator to chill and set.
- Prepare the Pistachio Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add the pistachio paste and blend thoroughly. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture. Incorporate the dissolved gelatin and mix until fully combined.
- Assemble the Domes: Spoon the pistachio cheesecake mixture into each chilled mold, filling halfway. Place one frozen raspberry center into the middle of each mold. Cover with more pistachio cheesecake mixture until the mold is filled. Smooth the tops with a spatula, then refrigerate the domes for at least 4 hours or until fully set.
- Unmold and Garnish: Carefully remove the cheesecake domes from the silicone molds. Garnish each dome with chopped pistachios, fresh raspberries, and optionally drizzle with white chocolate for an elegant finish. Serve chilled.
Notes
- Use silicone half-sphere molds to create smooth and uniform dome shapes.
- You can prepare these domes up to 2 days in advance and store them covered in the refrigerator.
- For a smoother texture, strain the raspberry coulis to remove seeds before freezing.
- Ensure the gelatin is fully dissolved before adding to avoid lumps.
- Allow the domes sufficient chilling time so they set properly before unmolding.
