Luscious Pistachio Raspberry Cheesecake Domes Recipe

Introduction

These Luscious Pistachio Raspberry Cheesecake Domes offer a delightful blend of creamy pistachio cheesecake and vibrant raspberry filling. Perfect for an elegant dessert, they combine crunchy crusts with smooth, fruity centers for a truly memorable treat.

Ingredients

• 1 cup pistachios, ground
• 1/2 cup graham crumbs
• 3 tbsp butter
• 8 oz cream cheese
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla
• 1/4 cup sour cream
• 2 tbsp pistachio paste
• 1 cup raspberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 1/4 cup white chocolate

Instructions

1. Step 1: Combine the ground pistachios, graham crumbs, and melted butter in a bowl. Press this mixture firmly into the bottom of molds or small ramekins. Chill in the refrigerator while preparing the filling.
2. Step 2: In a small saucepan, cook the raspberries with 2 tablespoons of sugar and lemon juice over medium heat until thickened. Strain through a fine sieve to remove seeds, then let cool completely.
3. Step 3: Beat the cream cheese until smooth using a mixer. Add 1/3 cup sugar, egg, vanilla, sour cream, and pistachio paste. Blend everything together until creamy and well combined.
4. Step 4: Spoon a layer of the pistachio cheesecake filling over the chilled crusts. Add a spoonful of the cooled raspberry sauce in the center of each. Cover the raspberry layer with more cheesecake filling, smoothing the tops evenly.
5. Step 5: Bake the domes at 300°F (150°C) for 18 to 20 minutes. Allow them to cool gradually at room temperature, then refrigerate for at least 4 hours to set properly.
6. Step 6: Carefully unmold the cheesecake domes. Drizzle with melted white chocolate and garnish with chopped pistachios and fresh raspberries before serving.

Tips & Variations

• Use unsalted pistachios for better control over salt levels and to keep the flavor delicate.
• For an extra smooth filling, sift the cream cheese before mixing.
• Add a splash of almond extract for added nutty depth.
• Swap raspberries for strawberries or blueberries for a seasonal twist.
• If white chocolate isn’t available, dark or milk chocolate works well as a drizzle.

Storage

Store the cheesecake domes covered in the refrigerator for up to 3 days. To reheat, bring to room temperature for about 15 minutes before serving to preserve their creamy texture. Avoid freezing as it can alter the delicate texture of the cheesecake and crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cheesecake domes in advance?

Yes, they can be assembled a day ahead and refrigerated to allow the flavors to meld and the filling to fully set.

What can I use if I don’t have pistachio paste?

You can omit the pistachio paste or substitute it with almond or hazelnut paste, although it will slightly change the flavor profile.

Luscious Pistachio Raspberry Cheesecake Domes Recipe

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★★★★★

4.9 from 55 reviews

Delight in these Luscious Pistachio Raspberry Cheesecake Domes, featuring a buttery pistachio and graham cracker crust, a creamy pistachio-infused cheesecake filling, and a tangy raspberry center. Finished with a drizzle of white chocolate and garnished with fresh raspberries and pistachios, these elegant domes combine nutty and fruity flavors for a perfect indulgent dessert.

• Author: Hannah
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 4 hours 45 minutes
• Yield: 6 cheesecake domes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 cup pistachios, ground
• 1/2 cup graham crumbs
• 3 tbsp butter

Cheesecake Filling

• 8 oz cream cheese
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 2 tbsp pistachio paste

Raspberry Center

• 1 cup raspberries
• 2 tbsp sugar
• 1 tsp lemon juice

Topping

• 1/4 cup white chocolate
• Additional pistachios for garnish
• Fresh raspberries for garnish

Instructions

1. Prepare the crust: In a bowl, combine the ground pistachios, graham crumbs, and melted butter. Press this mixture firmly into molds to form the base of the cheesecake domes. Place the molds in the refrigerator to chill and set.
2. Make the raspberry center: In a small saucepan, cook the raspberries with sugar and lemon juice over medium heat until the mixture thickens slightly. Strain the mixture through a fine sieve to remove seeds and cool completely.
3. Prepare the cheesecake filling: Beat the cream cheese until smooth and creamy. Gradually add sugar, then the egg, vanilla extract, sour cream, and pistachio paste, continuing to blend until the mixture is uniform and creamy.
4. Assemble the domes: Spoon a layer of cheesecake filling over the chilled crusts. Add a spoonful of the cooled raspberry mixture in the center of each. Cover the raspberry center with more cheesecake filling and smooth the tops evenly.
5. Bake the domes: Preheat the oven to 300°F (150°C). Bake the cheesecake domes for 18 to 20 minutes until set around the edges but slightly jiggly in the center. Remove from oven and allow to cool gradually to room temperature.
6. Chill: Refrigerate the domes for at least 4 hours, or until fully set and firm.
7. Decorate and serve: Carefully unmold the cheesecake domes. Melt the white chocolate and drizzle over the domes. Garnish with extra pistachios and fresh raspberries before serving.

Notes

• Use room temperature cream cheese to ensure a smooth filling without lumps.
• Press the crust firmly into the molds to prevent crumbling after baking.
• Straining the raspberry sauce removes seeds for a silky texture.
• Let the cheesecake cool gradually to avoid cracking.
• For an extra pistachio flavor, toast the pistachios lightly before grinding.
• White chocolate drizzle can be substituted with dark chocolate for a richer topping.

Keywords: pistachio cheesecake, raspberry cheesecake domes, pistachio desserts, baked cheesecake, white chocolate drizzle