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Pistachio Raspberry Cheesecake Domes: A Decadent Dessert Recipe You Must Try

Enjoy these elegant Pistachio Raspberry Cheesecake Domes, featuring a creamy raspberry-infused cheesecake filling atop a buttery pistachio crust. Topped with a rich raspberry sauce and whipped cream, these delightful desserts are perfect for any special occasion.

  • Total Time: 45 minutes
  • Yield: 6-8 domes 1x

Ingredients

Scale
  • 16 oz (450g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120g) fresh raspberries, mashed
  • 1/4 cup (30g) pistachios, finely chopped
  • 1 cup (120g) pistachio nuts, shelled and finely ground
  • 1/4 cup (30g) granulated sugar
  • 1/4 cup (60g) unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 cup (120g) fresh raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons powdered sugar
  • Whole raspberries and chopped pistachios for garnish

Instructions

  1. In a large mixing bowl, add the softened cream cheese. Using an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
  2. Gradually add the powdered sugar and continue to mix until fully incorporated. Scrape down the sides of the bowl as needed.
  3. Add the vanilla extract and mix again until combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes on medium-high speed.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.
  6. Once fully incorporated, fold in the mashed raspberries and chopped pistachios until evenly distributed. Set aside.
  7. In a medium bowl, combine the finely ground pistachios, granulated sugar, melted butter, and salt. Mix until well combined and resembles wet sand.
  8. Press the pistachio mixture firmly into the bottom of each silicone dome mold or muffin tin lined with cupcake liners, creating an even layer.
  9. Refrigerate the crust for about 15-20 minutes to firm up while preparing the raspberry sauce.
  10. In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice.
  11. Cook, stirring gently, until the raspberries break down and the sauce thickens slightly, about 5-7 minutes. Mash the raspberries for a smoother sauce if desired.
  12. Remove from heat and let the sauce cool completely. Strain through a fine-mesh sieve for a seedless sauce if preferred.
  13. Once the crust has set, spoon the cheesecake filling into each dome mold on top of the pistachio crust, smoothing the surface with a spatula.
  14. Drizzle a small amount of raspberry sauce over the cheesecake filling in each dome, swirling with a toothpick for a marbled effect if desired.
  15. Cover the molds with plastic wrap or a lid and refrigerate to set.

Notes

  • For a more intense raspberry flavor, you can increase the amount of fresh raspberries in the filling.
  • These cheesecake domes can be made a day in advance and stored in the refrigerator until ready to serve.
  • Feel free to customize the toppings with additional fruits or nuts as desired.
  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes