Introduction

These Pistachio & Raspberry Cheesecake Domes combine creamy pistachio cheesecake with a tart raspberry center for a delightful dessert experience. Finished with a shiny mirror glaze and garnished with fresh raspberries and crushed pistachios, they’re sure to impress any guest.

This image shows a small round dessert with three clear layers on a white plate with a gold rim. The bottom layer is a crumbly beige crust. The middle thick layer is light green with a smooth, shiny texture. The top layer is made of green powder sprinkled near the edges, topped with three bright red raspberries in the center. Around the raspberries are scattered small green pistachio pieces and tiny pink seeds, dusted lightly with white powdered sugar. The background is a white marbled texture with other similar desserts blurred out. photo taken with an iphone --ar 4:5 --v 7

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 sifted flour
½ tsp baking powder
200g white chocolate
100ml heavy cream
2 tbsp pistachio paste
Green food coloring (optional)
Crushed pistachios, for garnish
Fresh raspberries, for garnish

Instructions

Step 1: Make the raspberry center by combining fresh raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries soften. Stir in the dissolved cornstarch and continue cooking until the mixture thickens. Pour into small silicone molds and freeze until solid.
Step 2: Prepare the cheesecake filling by beating the softened cream cheese, powdered sugar, pistachio paste, and vanilla extract until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form, then fold it gently into the pistachio mixture.
Step 3: Assemble the domes by spooning cheesecake filling into silicone dome molds, pressing it up the sides. Insert a frozen raspberry center into each mold, then cover with more cheesecake filling. Smooth the tops and freeze until firm.
Step 4: For the sponge base, preheat the oven to 350°F (175°C). Beat the eggs and sugar together until pale and fluffy. Gently fold in the sifted flour and baking powder. Spread the batter into a thin layer on a lined baking tray and bake for 8–10 minutes. Once cooled, cut rounds that fit the bottom of each dome.
Step 5: Press the sponge rounds onto the bottom of the frozen domes and return them to the freezer to set.
Step 6: Prepare the mirror glaze by heating the heavy cream until just simmering. Pour it over the white chocolate and stir until smooth. Mix in the pistachio paste and green food coloring if desired. Allow the glaze to cool until it’s slightly thick but still pourable.
Step 7: To glaze and decorate, unmold the domes and place them on a wire rack. Pour the glaze evenly over each dome to coat. Transfer the glazed domes to a serving plate and garnish with crushed pistachios and fresh raspberries. Chill until ready to serve.

Tips & Variations

Use high-quality pistachio paste for the best flavor in the cheesecake and glaze.
If fresh raspberries are out of season, frozen raspberries can be used for the center.
For a different color theme, skip the green food coloring or try a natural alternative like matcha powder.
Make the raspberry centers a day ahead to save time on assembly day.

Storage

Store the cheesecake domes in an airtight container in the freezer for up to one week. Before serving, transfer to the refrigerator to thaw for about 1–2 hours. Avoid refreezing once thawed for best texture and flavor.

How to Serve

The image shows three small round desserts on a white plate with a white marbled texture underneath. Each dessert has three layers: a bottom crumbly tan crust, a thick pale green middle layer with a smooth texture, and a shiny darker green glaze on top. Fresh bright red raspberries are placed in a circle around the center, which is topped with a glazed raspberry covered in crushed green pistachio nuts and powdered sugar. More raspberries and pistachio nuts are scattered around the plate. The desserts are glossy and look fresh and colorful. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these domes without silicone molds?

Silicone dome molds work best for shaping and easy unmolding. If unavailable, you can use small bowls or ramekins lined with plastic wrap, but the shape may not be as smooth.

How far in advance can I prepare the cheesecake domes?

You can prepare and freeze the domes up to 3 days ahead. Keep them covered tightly to prevent freezer odors and decorate with glaze and garnishes just before serving for optimal appearance.