Description

These Pistachio & Raspberry Cheesecake Domes are creamy, nutty, and tangy with a surprise raspberry center, all wrapped in a smooth white chocolate or mirror glaze. They’re elegant individual desserts that taste as stunning as they look — no baking required!

Ingredients

For the pistachio cheesecake mousse:

8 oz cream cheese, softened
1/3 cup powdered sugar
1/3 cup pistachio paste (unsweetened or lightly sweetened)
1 tsp vanilla extract
1 cup heavy cream, whipped to stiff peaks

For the raspberry insert:

1 cup fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water

For the base:

6-8 round cookies (like shortbread or digestive biscuits) or thin sponge cake circles, cut to fit molds

Optional glaze or coating:

White chocolate ganache or mirror glaze
Chopped pistachios and freeze-dried raspberries (for garnish)

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Instructions

Make raspberry insert:
In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat until berries break down. Stir in cornstarch slurry and cook 1–2 minutes until thickened. Spoon into small silicone molds or an ice cube tray and freeze until firm.
Make pistachio cheesecake mousse:
In a mixing bowl, beat cream cheese, powdered sugar, pistachio paste, and vanilla until smooth. Gently fold in whipped cream until well combined and fluffy.
Assemble domes:
Spoon mousse halfway into silicone dome molds. Press a frozen raspberry insert into the center, then cover with more mousse. Smooth the tops and press a cookie or sponge circle on top (this will be the base). Freeze for at least 4–6 hours or until firm.
Unmold and glaze (optional):
Remove domes from molds. If glazing, dip in warm white chocolate ganache or pour mirror glaze over frozen domes. Garnish with chopped pistachios and freeze-dried raspberries.
Chill and serve:
Let thaw in the fridge for 1–2 hours before serving for the perfect texture.

Notes

Pistachio paste can be homemade (blend shelled pistachios with a touch of oil and sugar) or store-bought.
For a bakery look, use a shiny mirror glaze or velvet spray finish (if using a spray gun).
Can be made ahead and stored in the freezer for up to 1 month.