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.
Ingredients
Scale
- 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
Instructions
- Prepare the crust: Mix crushed graham crackers with melted butter and press into the bottom of dome molds.
- Make the filling: Blend cream cheese and powdered sugar until smooth. Stir in sour cream, lemon juice, and vanilla.
- Add texture: Gently fold in chopped pistachios.
- Bloom gelatin: Sprinkle gelatin over cold water, let sit for five minutes, then warm until dissolved before mixing into the batter.
- Swirl raspberries: Puree fresh raspberries and gently swirl into the cheesecake mixture for a marbled effect.
- 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.