Description

These Pistachio & Raspberry Cheesecake Domes are elegant no-bake mini desserts featuring a crunchy pistachio and graham cracker base, a creamy raspberry-infused filling, and a smooth white chocolate coating. Perfect for impressing guests or a special treat, they combine nutty, fruity, and sweet flavors in a delicate dome shape that’s both visually stunning and delicious.

Ingredients

Scale

Crust

1 cup shelled pistachios (unsalted)
1 cup graham cracker crumbs
4 tablespoons unsalted butter (melted)

Cheesecake Filling

8 oz cream cheese (softened)
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup heavy cream
1/4 cup raspberry puree (strained)
1 1/2 teaspoons powdered gelatin
2 tablespoons cold water
1/2 cup fresh raspberries (for center)

Coating & Garnish

1/2 cup white chocolate (melted, for coating)
Optional crushed pistachios and freeze-dried raspberries for garnish

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Instructions

Prepare the crust: In a food processor, pulse the pistachios until finely ground. Combine the ground pistachios with graham cracker crumbs and melted butter. Mix until evenly combined to form a crumbly mixture. Press this mixture firmly into silicone dome molds, forming a thin, even base layer. Place the molds in the freezer to chill and set.
Bloom the gelatin: In a small bowl, sprinkle the powdered gelatin over the cold water and allow it to bloom for 5 minutes, which helps it dissolve smoothly into the filling.
Make the cheesecake mixture: In a separate mixing bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and almond extract until the mixture is smooth and creamy. Warm the raspberry puree slightly and stir in the bloomed gelatin until completely dissolved. Add this raspberry-gelatin mixture into the cream cheese blend and mix well to combine.
Whip the cream: In another bowl, whip the heavy cream to stiff peaks, ensuring it’s airy and holds shape. Gently fold the whipped cream into the cream cheese and raspberry mixture to incorporate lightness without deflating the mixture.
Assemble the domes: Spoon a small amount of the cheesecake filling into each dome mold, creating a layer at the bottom. Place a fresh raspberry in the center of each mold. Carefully cover the raspberry with the remaining cheesecake filling and smooth the tops with a spatula. Return the molds to the freezer and freeze for at least 4 hours or until the cheesecake domes are fully set and solid.
Coat the domes: Once the domes are frozen solid, carefully unmold them. Dip each dome into melted white chocolate to coat its surface evenly. While the coating is still wet, optionally sprinkle crushed pistachios and freeze-dried raspberries on top for added texture and garnish.
Serve: Transfer the coated domes to the refrigerator and allow them to thaw for 1–2 hours until they soften enough to enjoy but remain chilled. Serve chilled for best texture and flavor.

Notes

You can substitute the graham cracker crumbs with crushed digestive biscuits or shortbread cookies to vary the crust texture and flavor.
For convenience, use store-bought pre-made raspberry puree to save time.
Ensure the raspberry puree is strained to avoid seeds for a smooth filling.
Handle the domes carefully when unmolding and coating to maintain their shape.

Prep Time: 35 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Fusion