Pistachio & Raspberry Cheesecake Domes

Pistachio & Raspberry Cheesecake Domes are elegant, bite-sized desserts that combine the rich, nutty flavor of pistachios with the tart sweetness of raspberries. These creamy, no-bake cheesecakes are set in beautiful dome molds, creating a visually stunning treat that’s perfect for special occasions or a luxurious dessert at home.

Why You’ll Love This Recipe

  • Visually Stunning – The dome shape adds a sophisticated touch.
  • Perfect Flavor Balance – The nutty pistachio base pairs beautifully with the tart raspberry center.
  • No-Bake Convenience – Easy to make without needing an oven.
  • Creamy & Dreamy – A luscious cheesecake texture that melts in your mouth.
  • Make-Ahead Friendly – Ideal for preparing in advance for events.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pistachio Crust:

  • Pistachios (finely ground)
  • Graham cracker crumbs
  • Butter (melted)
  • Sugar

For the Raspberry Filling:

  • Fresh or frozen raspberries
  • Sugar
  • Lemon juice
  • Gelatin (or agar-agar for a vegetarian option)

For the Cheesecake Filling:

  • Cream cheese (softened)
  • Heavy cream
  • Powdered sugar
  • Vanilla extract
  • Pistachio paste or finely ground pistachios
  • Gelatin (for setting)

For Decoration (Optional):

  • White chocolate glaze
  • Chopped pistachios
  • Fresh raspberries
  • Edible gold leaf or dust

Directions

Prepare the Raspberry Filling:

  1. Cook the Raspberries – In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until soft.
  2. Blend & Strain – Blend the mixture, then strain to remove seeds.
  3. Set with Gelatin – Dissolve gelatin in water, then mix into the raspberry purée. Pour into small dome molds and freeze until solid.

Make the Pistachio Crust:

  1. Mix Ingredients – Combine crushed pistachios, graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
  2. Press into Molds – Divide the mixture into silicone dome molds and press firmly. Chill in the fridge.

Prepare the Cheesecake Filling:

  1. Whip Cream – Beat heavy cream until stiff peaks form.
  2. Mix Cream Cheese – In a separate bowl, beat cream cheese, powdered sugar, vanilla, and pistachio paste until smooth.
  3. Combine & Add Gelatin – Fold in whipped cream and dissolved gelatin.

Assemble the Domes:

  1. Layer the Cheesecake – Fill dome molds halfway with the pistachio cheesecake mixture.
  2. Insert Raspberry Filling – Place a frozen raspberry insert in the center.
  3. Seal with Cheesecake – Cover with more cheesecake filling and smooth the tops. Freeze for at least 4 hours or overnight.

Unmold & Decorate:

  1. Unmold the Domes – Gently remove from the molds.
  2. Glaze or Garnish – Drizzle with white chocolate glaze, sprinkle chopped pistachios, or top with fresh raspberries.

Servings and Timing

  • Servings: 6-8 domes
  • Prep Time: 30 minutes
  • Chill Time: 4-6 hours
  • Total Time: 5-6 hours (including chilling)

Variations

  • Vegan Option – Use dairy-free cream cheese and coconut whipped cream, and substitute agar-agar for gelatin.
  • Chocolate Twist – Coat the domes in a dark chocolate shell for extra decadence.
  • Nut-Free Alternative – Use a cookie crust instead of pistachios.
  • Citrus Boost – Add lemon zest to the cheesecake mixture for a bright, fresh flavor.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Keep frozen for up to 1 month. Thaw in the fridge for 30 minutes before serving.
  • Serving Tip: Best served slightly chilled for a creamy texture.

FAQs

Can I make these without a mold?

Yes! Use cupcake liners or ramekins and assemble the layers in a similar way.

What’s the best way to get smooth domes?

Freeze completely before unmolding and use a warm knife to smooth any rough edges.

How do I make the glaze shiny?

Use a white chocolate mirror glaze with a bit of gelatin for a glossy effect.

Can I use store-bought pistachio paste?

Yes! It adds a deeper pistachio flavor to the cheesecake.

What can I serve with these domes?

Pair with a raspberry coulis, whipped cream, or a light dusting of powdered sugar.

Can I make these ahead for a party?

Yes! They’re perfect for making 1-2 days in advance.

What if I don’t have pistachios?

Almonds can be a good substitute for a similar nutty flavor.

Can I use frozen raspberries?

Yes! Just thaw and strain excess liquid before using.

How do I prevent the domes from cracking?

Let them slightly thaw before removing from the mold to prevent breakage.

Can I make these in different flavors?

Absolutely! Try mango, strawberry, or passionfruit for a tropical twist.

Conclusion

Pistachio & Raspberry Cheesecake Domes are a stunning, no-bake dessert that combines nutty pistachios with tart raspberry for an unforgettable bite. Whether you’re making them for a special occasion or just treating yourself, these elegant domes are sure to impress. Try them today and enjoy a slice of gourmet indulgence at home!

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Pistachio & Raspberry Cheesecake Domes

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These Pistachio & Raspberry Cheesecake Domes are elegant, creamy, and bursting with flavor! A smooth pistachio cheesecake mousse encases a tart raspberry filling, all set on a buttery pistachio cookie base. These stunning, bite-sized treats are perfect for special occasions or as a show-stopping dessert.

  • Author: Beth
  • Prep Time: 10 minutes
  • Chill Time: 6 hours
  • Cook Time: 30 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 6 domes 1x
  • Category: Dessert
  • Method: No-Bake, Baking
  • Cuisine: French-Inspired

Ingredients

Scale

For the Pistachio Cookie Base:

  • ½ cup unsalted butter, softened
  • ¼ cup powdered sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup finely ground pistachios
  • ¼ teaspoon salt

For the Raspberry Filling:

  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Pistachio Cheesecake Mousse:

  • ½ cup cream cheese, softened
  • ¼ cup powdered sugar
  • ¼ cup pistachio paste
  • ½ teaspoon vanilla extract
  • ½ cup heavy whipping cream

For the Mirror Glaze (Optional):

  • ½ cup white chocolate, chopped
  • ¼ cup heavy cream
  • A few drops of green food coloring (optional)

For Garnish:

 

  • Crushed pistachios
  • Fresh raspberries
  • Edible gold leaf (optional)

Instructions

1. Make the Pistachio Cookie Base:

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, beat butter and powdered sugar until light and fluffy.
  3. Mix in egg yolk and vanilla extract.
  4. Stir in flour, ground pistachios, and salt until a dough forms.
  5. Roll out the dough to about ¼ inch thick and cut into small circles (the size of your dome molds).
  6. Place on a baking sheet and bake for 8-10 minutes, until golden. Let cool.

2. Make the Raspberry Filling:

  1. In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
  2. Cook for 5 minutes, stirring, until raspberries break down.
  3. Stir in the cornstarch slurry and simmer for another 1-2 minutes until thickened.
  4. Let cool completely, then spoon into small silicone molds and freeze until solid.

3. Make the Pistachio Cheesecake Mousse:

  1. In a bowl, beat cream cheese, powdered sugar, pistachio paste, and vanilla until smooth.
  2. In a separate bowl, whip heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the pistachio mixture.

4. Assemble the Domes:

  1. Fill half-sphere silicone molds with the pistachio cheesecake mousse, leaving room in the center.
  2. Press a frozen raspberry filling insert into each mold and smooth over with more mousse.
  3. Place in the freezer for 4-6 hours, or until firm.

5. Make the Mirror Glaze (Optional):

  1. Heat heavy cream until steaming (not boiling), then pour over white chocolate.
  2. Stir until smooth, adding green food coloring if desired.

6. Final Assembly & Serve:

  1. Unmold the frozen cheesecake domes and place them on the pistachio cookie bases.
  2. Pour the mirror glaze over each dome (if using).
  3. Garnish with crushed pistachios, fresh raspberries, or edible gold leaf.
  4. Let sit for 10-15 minutes to soften slightly before serving.

 


Notes

  • No Molds? Use small ramekins lined with plastic wrap for easy unmolding.
  • Pistachio Paste Alternative: Blend shelled pistachios with a little honey and oil until smooth.
  • Storage: Keep in the fridge for up to 3 days or freeze for up to a month.

 


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