Description
These Pistachio & Raspberry Cheesecake Domes are an elegant, no-bake dessert featuring a crunchy pistachio and graham cracker base, smooth and creamy cheesecake filling, tart raspberry center, and a luxurious white chocolate coating garnished with chopped pistachios. Perfect for impressing guests or treating yourself to a rich yet fruity indulgence.
Ingredients
Scale
For the Pistachio Base:
- 1/2 cup pistachios (finely chopped)
- 1/2 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter (melted)
For the Raspberry Center:
- 1/2 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
For the White Chocolate Coating:
- 8 oz white chocolate (melted)
- 1/4 cup chopped pistachios (for garnish)
Instructions
- Prepare the Pistachio Base: In a bowl, mix the finely chopped pistachios, graham cracker crumbs, sugar, and melted butter until well combined.
- Form the Base: Press the pistachio mixture firmly into the bottom of dome molds to create an even base. Place the molds in the refrigerator to chill and set for 30 minutes.
- Make the Raspberry Center: In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the sauce thickens. Remove from heat and let it cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar together until smooth and creamy. Add the heavy cream and vanilla extract, then continue beating until the mixture is fluffy and well combined.
- Assemble the Cheesecake Domes: Spoon the cheesecake filling into the molds on top of the chilled pistachio bases until they are half full. Add a small dollop of the cooled raspberry sauce in the center of the filling.
- Top with More Filling: Spoon additional cheesecake filling over the raspberry center to completely cover it. Smooth the tops to create an even surface.
- Freeze the Domes: Place the filled molds in the freezer for 2 to 3 hours, or until the cheesecake filling is firm and set.
- Coat with White Chocolate: Remove the domes carefully from the molds and place them on a wire rack. Pour melted white chocolate evenly over each dome, allowing excess to drip off.
- Garnish and Chill: Sprinkle the domes with chopped pistachios for decoration. Chill the domes in the refrigerator until ready to serve.
- Serve: Enjoy these elegant Pistachio & Raspberry Cheesecake Domes as a delightful dessert for special occasions or whenever you crave a creamy, fruity treat.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother filling.
- You can substitute graham cracker crumbs with digestive biscuits if preferred.
- For a stronger raspberry flavor, you can strain the raspberry sauce to remove seeds before assembly.
- White chocolate can be tempered for a glossy finish, but simply melting works well too.
- Keep the domes frozen or chilled until just before serving to maintain shape and texture.
