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Pistachio & Raspberry Cheesecake Domes

Pistachio & Raspberry Cheesecake Domes
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These Pistachio & Raspberry Cheesecake Domes combine a creamy, luscious cheesecake filling swirled with vibrant raspberry ribbons on a crunchy pistachio crust. Perfectly balancing nutty, fruity, and creamy flavors, this elegant no-bake dessert is ideal for special occasions or indulgent treats.

Ingredients

Scale

For the Pistachio Crust

  • 1 cup ground pistachio nuts
  • 3/4 cup crushed graham crackers
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons gelatin powder
  • 1/4 cup warm water (for dissolving gelatin)

For the Raspberry Swirl

  • 1 cup fresh raspberries
  • 1 tablespoon lemon juice

For Garnish (optional)

  • Chopped pistachios
  • Fresh raspberries
  • Raspberry sauce
  • Powdered sugar
  • Mint leaves

Instructions

  1. Prepare the Pistachio Crust: Finely grind the pistachios and combine with crushed graham crackers and melted butter. Mix thoroughly, then firmly press the mixture into silicone dome molds or cupcake liners to form the crust base. Refrigerate to set while preparing the filling.
  2. Make the Raspberry Puree: Puree fresh raspberries with lemon juice, then strain through a fine sieve to remove seeds. Set the vibrant raspberry puree aside for later use.
  3. Whip Up the Cheesecake Filling: Beat the softened cream cheese with granulated sugar, sour cream, and vanilla extract until smooth and fluffy. Dissolve gelatin powder in warm water and mix it into the cheesecake filling to help it set. Divide the filling into two portions: keep one plain pistachio-flavored and mix the other gently with raspberry puree for the swirls.
  4. Assemble the Domes: Fill half of the molds with plain pistachio cheesecake filling, add a spoonful of raspberry puree on top, then swirl gently using a toothpick. Cover with the remaining pistachio filling, smooth the tops, and refrigerate for at least 4 hours until fully set.
  5. Unmold and Garnish: Carefully remove the cheesecake domes from the molds. Garnish with chopped pistachios, fresh raspberries, a drizzle of raspberry sauce, powdered sugar, or a small mint leaf for an elegant finish.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free cheesecake filling.
  • Be gentle when swirling the raspberry puree to maintain defined patterns.
  • Allow at least 4 hours in the refrigerator for the gelatin to set firmly and hold the dome shape.
  • Silicone molds make the unmolding process easier and keep the domes intact.
  • Lightly toast pistachios before grinding to enhance their nutty flavor.

Nutrition

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

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