Indulgent Pistachio & Raspberry Cheesecake Domes Recipe

The aroma of freshly crushed pistachios mingles with the tartness of ripe raspberries to create an irresistible dessert sensation—the Pistachio & Raspberry Cheesecake Domes. Imagine your taste buds soaring as you dive into these dreamy bites of creamy bliss topped with vibrant raspberry coulis.

This dessert isn’t just about flavor; it’s a memory maker. Picture yourself at a summer gathering with friends and family, everyone laughing and sharing stories as they savor these enchanting domes. Trust me; they won’t be able to resist going back for seconds—or thirds.

I remember the first time I made these delightful cheesecakes; my friends devoured them in minutes and demanded the recipe right away!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Crushed Graham Crackers: These will form the base of your cheesecakes; choose finely crushed for a smooth texture.
• Pistachios: Opt for unsalted and shelled varieties to avoid overpowering saltiness; they add a nutty crunch.
• Cream Cheese: Use full-fat cream cheese for that rich, creamy texture; soften it before mixing.
• Sour Cream: This ingredient adds tanginess; full-fat works best for creaminess.
• Powdered Sugar: For sweetness without grittiness; sift before measuring if clumpy.
• Fresh Raspberries: Choose ripe berries for their vibrant color and natural sweetness; frozen can work too.
• Lemon Juice: Freshly squeezed adds brightness; don’t skip it!
• Gelatin Powder: Essential for setting the cheesecake; ensure you bloom it correctly before adding.
• Vanilla Extract: Pure vanilla extract enhances flavor depth—skip imitation vanilla if possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Base: Start by mixing crushed graham crackers with melted butter until crumbly. Press this mixture firmly into the bottom of your dome molds.

Create the Cheesecake Mixture: In a large bowl, blend softened cream cheese with powdered sugar until smooth. Stir in sour cream, lemon juice, and vanilla extract until fully combined.

Add Flavor and Texture: Fold in finely chopped pistachios gently into the cream cheese mixture to maintain their crunch while ensuring even distribution.

Bloom and Add Gelatin: Sprinkle gelatin over cold water in a small bowl and let it sit for five minutes until it blooms. Then warm it slightly until dissolved before adding it to your mixture.

Layer with Raspberries: Puree fresh raspberries using a blender or food processor. Swirl this vibrant puree through your cheesecake mixture for beautiful marbling.

Set in Molds: Pour the combined mixture into prepared dome molds and smooth out the tops. Cover tightly with plastic wrap before refrigerating them for at least four hours or overnight.

Once chilled and set, gently remove from molds by running warm water over the outside briefly. Serve these beauties drizzled with extra raspberry puree and chopped pistachios on top!

Enjoy making this whimsical creation that’s sure to impress at any gathering!

Perfecting the Cooking Process

Start by preparing your crust first. While it cools, you can whip up the cheesecake filling for efficient multitasking.

Add Your Touch

Feel free to switch out raspberries for other berries like blueberries or strawberries if you prefer. You can also add lemon zest for an extra zing.

Storing & Reheating

Store leftover cheesecake domes in an airtight container in the fridge for up to five days. Enjoy chilled without reheating for best texture.

Sharing this recipe reminds me of a family gathering where everyone fought over the last piece. The smiles on their faces made all the baking worth it!

FAQ

Can I make Pistachio & Raspberry Cheesecake Domes ahead of time?

Yes, prepare them a day before serving for enhanced flavors and easier assembly.

What if I can’t find fresh raspberries?

Frozen raspberries work well too; just thaw and drain excess moisture before use.

Can I substitute the cream cheese?

Greek yogurt can be used as a lighter alternative, but it might alter texture slightly.

Print

Pistachio & Raspberry Cheesecake Domes

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• Author: Ava Mack
• Total Time: 37 minute
• Yield: Serves 6

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Description

Pistachio & Raspberry Cheesecake Domes are a dreamy dessert that beautifully blends creamy cheesecake with nutty pistachios and tart raspberries—perfect for any celebration or indulgent treat.

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Ingredients

Scale 1x2x3x

• 1 cup crushed graham crackers
• 1/2 cup unsalted pistachios, finely chopped
• 8 oz full-fat cream cheese, softened
• 1/2 cup sour cream
• 1 cup powdered sugar, sifted
• 1 cup fresh raspberries (or thawed frozen)
• 2 tbsp freshly squeezed lemon juice
• 2 tsp gelatin powder
• 1 tsp pure vanilla extract

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Instructions

1. Prepare the crust: Mix crushed graham crackers with melted butter and press into the bottom of dome molds.
2. Make the filling: Blend cream cheese and powdered sugar until smooth. Stir in sour cream, lemon juice, and vanilla.
3. Add texture: Gently fold in chopped pistachios.
4. Bloom gelatin: Sprinkle gelatin over cold water, let sit for five minutes, then warm until dissolved before mixing into the batter.
5. Swirl raspberries: Puree fresh raspberries and gently swirl into the cheesecake mixture for a marbled effect.
6. Set in molds: Pour mixture into dome molds and refrigerate for at least four hours or overnight until set.

• Prep Time: 20 minutes
• Cook Time: None
• Category: Dessert
• Method: No-bake
• Cuisine: American

Nutrition

• Serving Size: 1 cheesecake dome (70g)
• Calories: 210
• Sugar: 15g
• Sodium: 110mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

Keywords: For added zing, incorporate lemon zest. Substitute raspberries with blueberries or strawberries if preferred. Store leftovers in an airtight container in the fridge for up to five days.