Luscious Pistachio Raspberry Cheesecake Domes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill: Refrigerate the domes for at least 4 hours, or until fully set and firm.
- 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
