Description

These Pistachio & Raspberry Cheesecake Domes are an elegant no-bake dessert featuring a crunchy pistachio base, a creamy cheesecake filling, and a tart raspberry center, all coated in smooth white chocolate and garnished with chopped pistachios. Perfect for special occasions or to impress guests with a sophisticated treat.

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 Cheesecake Filling:

8 oz cream cheese (softened)
1/2 cup granulated sugar
1/2 cup heavy cream
1/2 tsp vanilla extract

For the Raspberry Center:

1/2 cup fresh raspberries
2 tbsp granulated sugar
1 tsp lemon juice

For the White Chocolate Coating:

8 oz white chocolate (melted)
1/4 cup chopped pistachios (for garnish)

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Instructions

Prepare the Pistachio Base: In a bowl, mix the finely chopped pistachios, graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of dome molds to form a solid base. Chill the molds in the refrigerator for 30 minutes to set.
Make the Raspberry Center: In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat while stirring until the raspberries break down and the sauce thickens. Remove from heat and allow to cool completely.
Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar together until smooth and creamy. Add heavy cream and vanilla extract, then continue beating until the mixture becomes fluffy and light.
Assemble the Domes: Spoon the cheesecake filling into each dome mold over the pistachio base, filling halfway. Add a small dollop of the cooled raspberry sauce into the center of the filling. Top the raspberry center with more cheesecake filling to cover it completely and smooth the tops. Freeze the molds for 2 to 3 hours or until the cheesecake is firm.
Apply White Chocolate Coating: Carefully remove the cheesecake domes from the molds and place them on a wire rack. Pour the melted white chocolate over each dome, allowing the excess to drip off. Immediately sprinkle the tops with chopped pistachios for garnish.
Chill and Serve: Place the coated domes back in the refrigerator until the white chocolate coating sets and the domes are ready to serve. Enjoy this sophisticated and delicious dessert.

Notes

For best results, use fresh raspberries for the sauce but frozen can be used if fresh are unavailable.
If you don’t have dome molds, silicone muffin molds or small bowls may be substituted.
Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
Store leftover domes in an airtight container in the refrigerator for up to 3 days.
The domes can be frozen for up to 1 month; thaw in the refrigerator before serving.
White chocolate can be tempered for a shinier, more professional finish but is optional.