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Pistachio & Raspberry Cheesecake Domes

Pistachio & Raspberry Cheesecake Domes
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Pistachio & Raspberry Cheesecake Domes are an elegant dessert featuring a creamy pistachio cheesecake filling on a crunchy nut crust, swirled with fresh raspberry puree for a vibrant flavor and stunning presentation. This gluten-free treat offers a perfect balance of nutty richness and tart freshness, ideal for celebrations or special occasions.

Ingredients

Scale

Crust Base

  • 1 cup ground pistachios
  • 3 tablespoons melted butter
  • 1 teaspoon sugar (optional)

Cheesecake Filling

  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup sugar
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup ground pistachios
  • 1 tablespoon unflavored gelatin (or agar agar for vegan option)

Raspberry Swirl

  • 1 cup fresh raspberries
  • 1 teaspoon lemon juice
  • 1 tablespoon sugar

Instructions

  1. Prepare the Nutty Crust: Finely grind the pistachios until they resemble coarse crumbs. Mix them thoroughly with melted butter and sugar, then press the mixture firmly into the base of silicone dome molds. Place in the fridge to chill and harden.
  2. Make the Raspberry Swirl: Blend fresh raspberries with lemon juice and sugar until smooth. Strain the puree to remove seeds, and keep chilled for later use to create vibrant raspberry swirls inside the domes.
  3. Whip the Cheesecake Filling: Beat softened cream cheese with sugar until smooth. In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture along with vanilla extract and ground pistachios until well incorporated but still airy.
  4. Incorporate Gelatin and Assemble: Prepare gelatin according to package instructions, letting it cool slightly but remain warm. Mix it into the cheesecake filling carefully to avoid curdling. Spoon a layer of cheesecake filling into each mold, add a small amount of raspberry puree, and swirl lightly with a skewer or toothpick. Top with remaining cheesecake filling and smooth the surface.
  5. Chill and Unmold: Cover the molds and refrigerate for at least 4 hours or overnight until fully set. Carefully unmold each dome for a clean finish displaying pistachio green and raspberry red swirls.

Notes

  • Chill ingredients beforehand for easier whipping and better texture.
  • Swirl raspberry puree gently to maintain visual contrast.
  • Use silicone molds to ease unmolding and avoid damaging delicate domes.
  • Add gelatin at the proper temperature to ensure a smooth, lump-free filling.
  • Grind pistachios finely to help the crust pack tightly and crisp well.

Nutrition

Keywords: pistachio, raspberry, cheesecake, domes, gluten free, no-bake, dessert

Find it online: https://mealsbysarah.com/pistachio-raspberry-cheesecake-domes/