Pistachio and Raspberry Cheesecake Domes

Today, we’re diving into a delightful treat that combines the nutty flavor of pistachios with the tartness of fresh raspberries. These Pistachio and Raspberry Cheesecake Domes are not just a feast for the eyes but also a treat for your taste buds!

Why Make This Recipe

Why not impress your family and friends with a stunning dessert? These domes look fancy but are surprisingly easy to make. They’re perfect for special occasions or a weekend treat. Plus, they are a great way to enjoy seasonal berries!

How to Make Pistachio and Raspberry Cheesecake Domes

This recipe features a creamy cheesecake filling, a fruity raspberry center, and a light sponge base. Follow these simple steps to create these beautiful domes.

Ingredients

250g cream cheese, softened
100g powdered sugar
100g pistachio paste
1 tsp vanilla extract
200ml heavy cream, cold
200g fresh raspberries
50g sugar
1 tsp lemon juice
1 tsp cornstarch, dissolved in 1 tbsp water
2 eggs
50g sugar
50g flour, sifted
1/2 tsp baking powder
200g white chocolate
100ml heavy cream
2 tbsp pistachio paste
Green food coloring (optional)
Crushed pistachios (for decoration)
Edible gold leaf (for decoration)

Directions

Prepare the Raspberry Center: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down. Stir in the dissolved cornstarch and cook until it thickens. Pour into molds and freeze until solid.
Make the Cheesecake Filling: Beat cream cheese and powdered sugar until smooth. Then, add pistachio paste and vanilla extract. Whip heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture.
Prepare the Sponge Base: Preheat the oven to 180°C (350°F) and line a baking sheet with parchment. Beat eggs and sugar until light and fluffy. Fold in flour and baking powder. Spread the batter on the baking sheet and bake for about 10 minutes or until golden. Cool and cut into rounds.
Assemble the Domes: Fill half of each dome mold with cheesecake filling. Place a frozen raspberry center in the middle, and cover it with more filling. Seal each dome with a sponge round. Freeze until firm (about 4 hours or overnight).
Make the Mirror Glaze: Heat heavy cream until steaming (not boiling) and pour it over the white chocolate. Stir until smooth. Add pistachio paste and optional food coloring. Pour over the frozen domes.
Decorate: Top with crushed pistachios and edible gold leaf to make them extra special.

How to Serve Pistachio and Raspberry Cheesecake Domes

These gorgeous domes can be served as a standout dessert at any gathering. For an extra touch, you can serve them with a drizzle of chocolate sauce or a scoop of vanilla ice cream.

How to Store Pistachio and Raspberry Cheesecake Domes

Store any leftover domes in an airtight container in the freezer. They can last up to a week. Just take them out a little while before serving to allow them to soften slightly.

Tips to Make Pistachio and Raspberry Cheesecake Domes

Make sure the cream cheese is at room temperature for easier mixing.
Don’t skip freezing the raspberry center; it adds a lovely surprise in the middle!
If you don’t have dome molds, use muffin tins with parchment paper liners instead.

Variation

Feel free to swap out the raspberry center for your favorite fruit, like strawberries or blueberries. You can also add some chocolate chips to the cheesecake filling for an extra treat!