Description
Pistachio & Raspberry Cheesecake Domes are a delightful dessert featuring a creamy pistachio cheesecake layer atop a tangy raspberry layer, all encased in a crunchy biscuit base.
Ingredients
Scale
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup pistachio paste
- ¼ cup heavy cream
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp gelatin powder + 2 tbsp water
- 6–8 digestive biscuits or graham crackers, crushed
- 2 tbsp melted butter
- ¼ cup crushed pistachios
- Fresh raspberries
Instructions
- Heat raspberries, sugar, and lemon juice in a saucepan over medium heat until softened.
- Bloom gelatin by sprinkling it over water and letting it sit for 5 minutes. Stir into the warm raspberry mixture until dissolved.
- Cool slightly and pour into silicone half-sphere molds, filling them ¼ full.
- Freeze for 30 minutes to set.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Add pistachio paste and heavy cream, mixing until light and fluffy.
- Pipe or spoon the pistachio cheesecake mixture over the set raspberry layer, filling molds to the top.
- Smooth the surface and press the crushed biscuit base (mixed with melted butter) gently onto the cheesecake layer.
- Freeze for at least 4 hours or until completely set.
- Carefully release domes from the molds and place on a serving tray.
- Sprinkle with crushed pistachios and garnish with fresh raspberries.
- Let sit at room temperature for 10–15 minutes before serving for the best creamy texture.
Notes
- Pistachio paste can be substituted with homemade paste by blending shelled pistachios with oil and sugar.
- Use a silicone mold for easy release and perfect dome shapes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 dome
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg