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Pistachio & Raspberry Cheesecake Domes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 54 reviews
  • Author: Kimberly
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes (plus at least 4 hours freezing time and 2-3 hours thawing time)
  • Yield: 6 domes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Description

Delight in these elegant Pistachio & Raspberry Cheesecake Domes, a no-bake French-inspired dessert featuring a crunchy pistachio base, luscious pistachio cheesecake mousse, and a tart raspberry insert, all finished with a smooth white chocolate glaze and garnished with fresh raspberries and chopped pistachios. Perfect for making ahead and impressing guests with a sophisticated treat.

Ingredients

Pistachio Base

  • 1 cup shelled unsalted pistachios
  • 1/2 cup almond flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted

Raspberry Insert

  • 1 1/2 cups fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Cheesecake Mousse

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup pistachio paste
  • 1 cup heavy whipping cream

Glaze

  • 1/2 cup white chocolate chips
  • 1/4 cup heavy cream
  • Green gel food coloring (optional)

Garnish

  • Chopped pistachios
  • Fresh raspberries

Instructions

  1. Make the Raspberry Insert: In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 8 to 10 minutes. Pour the mixture into small silicone molds (approximately 1 inch in diameter) and freeze until completely solid.
  2. Prepare the Pistachio Base: In a food processor, pulse pistachios, almond flour, and sugar until finely ground. Add the melted butter and pulse until the mixture comes together. Press this mixture firmly into the bottom of silicone dome molds or use a ring cutter over parchment paper on a tray. Freeze the bases until firm.
  3. Make the Cheesecake Mousse: In a mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and pistachio paste until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined and airy.
  4. Assemble the Domes: Fill each dome mold about two-thirds full with the pistachio cheesecake mousse. Press a frozen raspberry insert into the center of each filled dome, then top with a layer of the pistachio base. Place the assembled domes in the freezer for at least 4 hours, or until fully solid.
  5. Prepare the Glaze: Heat the heavy cream until it just begins to simmer, then pour it over the white chocolate chips in a bowl. Let sit for 2 minutes to melt the chocolate, then stir gently until smooth and glossy. Add green gel food coloring if using, and mix to achieve the desired shade.
  6. Glaze and Garnish: Remove the frozen domes from their molds and place them on a wire rack set over a tray to catch drips. Pour the glaze evenly over each dome, allowing the excess to drip off. Garnish each dome with chopped pistachios and fresh raspberries. Transfer to the refrigerator and let thaw for 2 to 3 hours before serving to enjoy a perfect creamy texture.

Notes

  • Use high-quality pistachio paste for the best flavor and texture.
  • These cheesecake domes can be made ahead and stored frozen (without glaze) for up to one week.
  • Apply the glaze just before serving to maintain a fresh and glossy appearance.
  • If fresh raspberries are not available, frozen raspberries work well for the insert.
  • Ensure the cream cheese is fully softened to avoid lumps in the mousse.

Find it online: https://slsrecipes.com/pistachio-and-raspberry-cheesecake-domes-recipe-2/