Name: Pistachio & Raspberry Cheesecake Domes
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1½ cups (150 grams) graham cracker crumbs; ¼ cup (50 grams) granulated sugar; ½ cup (113 grams) unsalted butter, melted; 1 cup (150 grams) fresh raspberries; 2 tablespoons (25 grams) granulated sugar; 1 tablespoon (15 milliliters) lemon juice; 1 teaspoon (3 grams) cornstarch; 1 tablespoon (15 milliliters) water; 8 ounces (225 grams) cream cheese, softened; ½ cup (50 grams) powdered sugar; ⅓ cup (80 grams) pistachio paste; ½ teaspoon (2 milliliters) vanilla extract; ½ cup (120 milliliters) heavy cream, whipped to soft peaks; 1 teaspoon (3 grams) gelatin powder; 1 tablespoon (15 milliliters) cold water; ½ cup (120 milliliters) water; ½ cup (100 grams) granulated sugar; ½ cup (120 milliliters) sweetened condensed milk; 4 ounces (113 grams) white chocolate, melted; 2 teaspoons (6 grams) pistachio paste; Green gel food coloring (optional); Crushed pistachios; Fresh raspberries; Edible gold leaf (optional)

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These elegant Pistachio & Raspberry Cheesecake Domes are a perfect balance of flavors and textures. With a creamy pistachio filling, a tangy raspberry center, and a crunchy graham cracker crust, all topped off with a glossy mirror glaze, these individual cheesecakes are sure to impress at any gathering or special occasion.

Why You’ll Love This Recipe

I absolutely love this recipe because it’s a gorgeous combination of creamy, tangy, and nutty flavors that are perfectly balanced. The pistachio cheesecake filling is rich and smooth, complemented by the fresh burst of raspberry in the center. The crust adds a satisfying crunch, and the mirror glaze gives each dome a shiny, professional look. These individual cheesecakes are not only visually stunning, but they taste amazing too. They’re a real treat for the eyes and the taste buds!

Ingredients

For the Crust:

1½ cups (150 grams) graham cracker crumbs

¼ cup (50 grams) granulated sugar

½ cup (113 grams) unsalted butter, melted

For the Raspberry Center:

1 cup (150 grams) fresh raspberries

2 tablespoons (25 grams) granulated sugar

1 tablespoon (15 milliliters) lemon juice

1 teaspoon (3 grams) cornstarch

1 tablespoon (15 milliliters) water

For the Pistachio Cheesecake Filling:

8 ounces (225 grams) cream cheese, softened

½ cup (50 grams) powdered sugar

⅓ cup (80 grams) pistachio paste

½ teaspoon (2 milliliters) vanilla extract

½ cup (120 milliliters) heavy cream, whipped to soft peaks

1 teaspoon (3 grams) gelatin powder

1 tablespoon (15 milliliters) cold water

For the Mirror Glaze:

½ cup (120 milliliters) water

½ cup (100 grams) granulated sugar

½ cup (120 milliliters) sweetened condensed milk

4 ounces (113 grams) white chocolate, melted

2 teaspoons (6 grams) pistachio paste

Green gel food coloring (optional)

For Decoration:

Crushed pistachios

Fresh raspberries

Edible gold leaf (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Raspberry Center:

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. I cook this mixture until the raspberries break down and thicken.

I mix cornstarch with water and add it to the raspberry mixture. I cook for an additional 2 minutes to allow it to thicken further.

If I prefer a smooth texture, I strain the mixture to remove the seeds and let it cool completely.

Once the raspberry mixture has cooled, I pour it into small silicone molds or ice cube trays and freeze until firm, about 2 hours.

Prepare the Pistachio Cheesecake Filling:

I soften the cream cheese and combine it with powdered sugar, pistachio paste, and vanilla extract in a mixing bowl. Using a hand mixer or stand mixer, I beat everything until smooth.

I dissolve the gelatin powder in cold water and allow it to bloom for 5 minutes. Once bloomed, I gently heat it in the microwave until fully dissolved.

After whipping the cream to soft peaks, I fold it into the pistachio mixture. Finally, I add the dissolved gelatin and mix everything until well incorporated.

I spoon the pistachio filling into silicone dome molds, filling them halfway. I place the raspberry center in the middle of each mold and cover with more pistachio filling.

I freeze the filled molds for at least 4 hours, or until the cheesecakes are firm and set.

Prepare the Mirror Glaze:

In a saucepan, I heat water, sugar, and sweetened condensed milk until the sugar dissolves.

I remove the mixture from the heat and stir in melted white chocolate, pistachio paste, and food coloring (if using).

Once smooth, I allow the glaze to cool slightly before carefully pouring it over the frozen cheesecake domes. I make sure the domes are fully covered with the glossy glaze.

I place the domes back in the freezer for 30 minutes to allow the glaze to set.

Decorate:

To finish, I top each cheesecake dome with crushed pistachios, fresh raspberries, and, if desired, a touch of edible gold leaf for that extra special touch.

Servings and Timing

This recipe makes about 6 individual cheesecake domes.

Prep time: 30 minutes (excluding freezing time)

Cook time: 10 minutes

Freezing time: 4 hours for the cheesecakes and 30 minutes for the glaze

Variations

For a different flavor, I can swap out the pistachio paste for another nut paste, such as almond or hazelnut.

If I want to make the recipe even simpler, I can skip the mirror glaze and serve the cheesecakes with a fresh raspberry compote on top instead.

For a dairy-free version, I could use coconut cream in place of the heavy cream and dairy-free cream cheese in the filling.

Storage/Reheating

These cheesecake domes can be stored in an airtight container in the freezer for up to 1 week. If I want to serve them later, I take them out of the freezer and let them sit at room temperature for a few minutes to soften slightly before serving. The mirror glaze will stay glossy even after freezing!

FAQs

How can I prevent the raspberry center from leaking?

To prevent the raspberry center from leaking, I ensure the raspberry mixture is well-cooled and frozen before assembling the cheesecakes. Freezing the center allows it to stay in place when I add the pistachio filling.

Can I use frozen raspberries instead of fresh?

Yes! If I can’t find fresh raspberries, frozen ones work just as well. Just make sure to thaw and drain any excess liquid before cooking them down.

Can I make the pistachio cheesecake filling ahead of time?

Absolutely! I can make the pistachio cheesecake filling ahead of time and store it in the refrigerator for up to 2 days. However, I recommend assembling and freezing the cheesecakes right before serving for the best texture.

Is it necessary to use food coloring in the mirror glaze?

No, food coloring is optional. I can skip it for a more natural look or use a drop or two to enhance the green color of the pistachio glaze.

Can I use a different type of crust?

Yes! While I love the graham cracker crust, I can swap it for another type of crust, such as an almond or cookie crust, depending on my preference.

Conclusion

These Pistachio & Raspberry Cheesecake Domes are the perfect dessert for any special occasion. They’re as delicious as they are beautiful, with a smooth pistachio filling, a tangy raspberry surprise, and a mirror glaze that’s sure to impress. Whether I’m serving them at a party or simply treating myself, these domes are a delightful combination of flavors and textures.