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:
- Cook the Raspberries – In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until soft.
- Blend & Strain – Blend the mixture, then strain to remove seeds.
- 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:
- Mix Ingredients – Combine crushed pistachios, graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press into Molds – Divide the mixture into silicone dome molds and press firmly. Chill in the fridge.
Prepare the Cheesecake Filling:
- Whip Cream – Beat heavy cream until stiff peaks form.
- Mix Cream Cheese – In a separate bowl, beat cream cheese, powdered sugar, vanilla, and pistachio paste until smooth.
- Combine & Add Gelatin – Fold in whipped cream and dissolved gelatin.
Assemble the Domes:
- Layer the Cheesecake – Fill dome molds halfway with the pistachio cheesecake mixture.
- Insert Raspberry Filling – Place a frozen raspberry insert in the center.
- Seal with Cheesecake – Cover with more cheesecake filling and smooth the tops. Freeze for at least 4 hours or overnight.
Unmold & Decorate:
- Unmold the Domes – Gently remove from the molds.
- 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!
PrintPistachio & Raspberry Cheesecake Domes
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.
- 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
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:
- Preheat oven to 350°F (175°C).
- In a bowl, beat butter and powdered sugar until light and fluffy.
- Mix in egg yolk and vanilla extract.
- Stir in flour, ground pistachios, and salt until a dough forms.
- Roll out the dough to about ¼ inch thick and cut into small circles (the size of your dome molds).
- Place on a baking sheet and bake for 8-10 minutes, until golden. Let cool.
2. Make the Raspberry Filling:
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Cook for 5 minutes, stirring, until raspberries break down.
- Stir in the cornstarch slurry and simmer for another 1-2 minutes until thickened.
- Let cool completely, then spoon into small silicone molds and freeze until solid.
3. Make the Pistachio Cheesecake Mousse:
- In a bowl, beat cream cheese, powdered sugar, pistachio paste, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pistachio mixture.
4. Assemble the Domes:
- Fill half-sphere silicone molds with the pistachio cheesecake mousse, leaving room in the center.
- Press a frozen raspberry filling insert into each mold and smooth over with more mousse.
- Place in the freezer for 4-6 hours, or until firm.
5. Make the Mirror Glaze (Optional):
- Heat heavy cream until steaming (not boiling), then pour over white chocolate.
- Stir until smooth, adding green food coloring if desired.
6. Final Assembly & Serve:
- Unmold the frozen cheesecake domes and place them on the pistachio cookie bases.
- Pour the mirror glaze over each dome (if using).
- Garnish with crushed pistachios, fresh raspberries, or edible gold leaf.
- 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.