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
Scale
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.
