If you’re looking for a dessert that feels like an elegant celebration in every bite, the Pistachio & Raspberry Cheesecake Domes Recipe is exactly what you need. These little domes combine a luscious pistachio cheesecake mousse with a shimmering raspberry gelée center, all perched on a buttery biscuit base. Each bite bursts with creamy, nutty, and fruity flavors, making it impossible not to savor every morsel. Whether you’re hosting a fancy dinner or just want to treat yourself, this recipe is a true showstopper that’s surprisingly easy to make at home.
Ingredients You’ll Need
These ingredients are simple, natural, and absolutely essential for creating the perfect balance of flavors and textures in the Pistachio & Raspberry Cheesecake Domes Recipe. Each one plays its part, from the rich cream cheese giving creaminess to the pistachio paste that delivers that signature nutty depth, and the fresh raspberries that add a bright pop of freshness.
- Cream cheese (8 oz, softened): Provides the creamy base for the cheesecake mousse with smooth richness.
- Powdered sugar (1/2 cup): Adds sweetness without any graininess, perfect for a silky mousse.
- Pistachio paste (1/2 cup): Infuses the mousse with vibrant pistachio flavor and a beautiful green hue.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, sweet aroma.
- Heavy cream (1 cup, cold): Whipped into soft peaks, it lightens the mousse for a fluffy texture.
- Fresh or frozen raspberries (1 cup): The heart of the gelée center, offering tartness and natural color.
- Sugar (2 tablespoons): Balances the raspberry tartness in the gelée.
- Lemon juice (1 tablespoon): Brightens the raspberry puree to make it vibrant and fresh.
- Powdered gelatin (1 teaspoon): Sets the raspberry gelée, giving it the perfect firmness inside the dome.
- Graham cracker crumbs or crushed digestive biscuits (1 cup): Form the buttery, crunchy base that anchors the dome.
- Melted butter (3 tablespoons): Binds the biscuit crumbs together for a crisp foundation.
- White chocolate chips (1/2 cup, optional): Used for an optional glossy glaze that adds sweetness and shine.
- Heavy cream (1/4 cup, for glaze): Combines with white chocolate to create a silky, pourable topping.
- Food coloring (optional): Green or neutral to enhance the glaze’s visual appeal.
- Crushed pistachios (for garnish): Add crunch and a beautiful finishing touch.
How to Make Pistachio & Raspberry Cheesecake Domes Recipe
Step 1: Prepare the Raspberry Gelée
Start by gently simmering raspberries with sugar and lemon juice in a small saucepan. This softens the fruit and releases its vibrant color and tangy flavor. Strain out the seeds for a smooth texture, then sprinkle in powdered gelatin while the puree is still warm to ensure it dissolves properly. Pour this mixture into dome molds or ice cube trays and pop them in the freezer. The gelée will solidify into a luscious, fruity center that’s like a hidden jewel inside your cheesecake dome.
Step 2: Make the Pistachio Cheesecake Mousse
While the gelée sets, it’s time to whip up the star of the show — the pistachio mousse. Beat together softened cream cheese, powdered sugar, pistachio paste, and vanilla extract until silky smooth. In a separate bowl, whip the cold heavy cream until soft peaks form. Carefully fold the whipped cream into the pistachio mixture to keep the mousse light and airy. This fluffy, creamy mousse is what gives the domes their dreamy cheesecake texture and unforgettable pistachio flavor.
Step 3: Mix and Chill the Biscuit Base
Combine the graham cracker crumbs with melted butter until it resembles wet sand. Press this mixture firmly into silicone molds or shape it into small discs on parchment paper, then freeze until set. This crisp base provides the perfect contrast to the smooth mousse — a buttery bite that supports the dome without overpowering it.
Step 4: Assemble the Cheesecake Domes
Begin by spooning half of the pistachio mousse into the dome molds. Gently press a frozen raspberry gelée center in the middle, then cover with more pistachio mousse, smoothing the tops for an even finish. Freeze the domes for at least 4 hours so they firm up beautifully, making them easy to unmold and perfect for serving. The layering in this step ensures every bite offers a creamy, fruity surprise.
Step 5: Optional Glaze and Garnish
If you want to add a glossy finish, gently heat cream and pour it over white chocolate chips. Let sit for a minute, then stir until smooth and add food coloring if you wish to enhance the visual effect. Pour the glaze over the frozen domes and sprinkle with crushed pistachios. This final touch not only adds stunning visual appeal but introduces an extra layer of flavor and texture, making these domes as beautiful as they are delicious.
How to Serve Pistachio & Raspberry Cheesecake Domes Recipe
Garnishes
The perfect garnishes amplify both the taste and the presentation of the domes. A scattering of crushed pistachios on top adds crunch and vibrancy, while a few fresh raspberries brighten the look and add a fresh burst of flavor. A drizzle of raspberry coulis or a sprig of mint can also provide a lovely finishing touch that impresses every guest.
Side Dishes
These domes are a dessert star all on their own, but pairing them with light accompaniments can elevate your experience. Consider serving with a small bowl of freshly whipped cream or a scoop of vanilla bean ice cream to complement the creamy texture. A simple glass of chilled sparkling wine or rosé can also balance the sweetness and make your dessert feel extra celebratory.
Creative Ways to Present
Think beyond the plating! Present your Pistachio & Raspberry Cheesecake Domes Recipe on a rustic wooden board with edible flowers for charm or arrange multiple domes in clear glass cloches for elegance and surprise. You might also serve individual domes in petite dessert glasses with a sprinkle of pistachio dust at the bottom for a layered parfait-style treat.
Make Ahead and Storage
Storing Leftovers
The Pistachio & Raspberry Cheesecake Domes Recipe stores wonderfully in the refrigerator for up to 3 days. Keep them covered or in an airtight container to maintain moisture and prevent them from absorbing other fridge odors. They are best enjoyed chilled but not frozen at serving time for the perfect creamy texture.
Freezing
If you want to enjoy these delightful domes later, they freeze beautifully. Wrap each dome individually in plastic wrap and place in an airtight container or freezer bag. They can be frozen for up to one month. When ready to serve, thaw overnight in the refrigerator to maintain their shape and texture.
Reheating
Since these domes are best served cold, reheating is not recommended. Instead, allow frozen domes to thaw completely in the refrigerator before serving. This ensures the mousse and gelée maintain their intended creamy and smooth textures without melting or becoming runny.
FAQs
Can I use almond or cashew paste instead of pistachio paste?
Absolutely! Substituting pistachio paste with almond or cashew butter will change the flavor profile but still provide a delicious nutty richness. The cheesecake domes will taste slightly different, but just as delightful.
Do I have to use gelatin for the raspberry gelée?
Gelatin is essential for creating that firm, jelly-like center inside the dome. If you need a vegetarian alternative, you can try using agar-agar, but the setting time and texture might differ slightly.
Can I prepare the domes without the biscuit base?
Yes, you can forgo the biscuit base if you prefer a pure mousse dessert. However, the biscuit adds a wonderful textural contrast and depth of flavor, so it’s worth including if you can.
How long does it take to freeze the domes?
For the best results, freeze the assembled domes for at least 4 hours or overnight. This ensures they are firm enough to unmold cleanly and hold their shape beautifully during serving.
Is it possible to make the raspberry gelée in advance?
Definitely! You can prepare the raspberry gelée several days before assembling the domes. Just keep the gelée frozen in molds or remove it and store in an airtight container in the freezer until you’re ready to assemble.
Final Thoughts
The Pistachio & Raspberry Cheesecake Domes Recipe is a genuine delight that combines elegance with the comforts of home cooking. With its dreamy mousse, vibrant fruit center, and buttery base, it’s a dessert that brings smiles and wowed guests every single time. Give this recipe a try and enjoy creating your own beautiful, delicious masterpiece to share with someone special or simply to treat yourself.
Print
Pistachio & Raspberry Cheesecake Domes Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes plus chilling time
- Yield: 6 domes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Delight in these elegant Pistachio & Raspberry Cheesecake Domes featuring a creamy pistachio mousse, a luscious raspberry gelée center, and a crunchy biscuit base. Perfect for a no-bake, French-inspired dessert that combines rich flavors and textures into individual mini cheesecakes.
Ingredients
For the pistachio cheesecake mousse:
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 cup pistachio paste
- 1 teaspoon vanilla extract
- 1 cup heavy cream (cold)
For the raspberry gelée center:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon powdered gelatin
For the biscuit base:
- 1 cup graham cracker crumbs or crushed digestive biscuits
- 3 tablespoons melted butter
For the glaze (optional):
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- Green or neutral food coloring (optional)
- Crushed pistachios for garnish
Instructions
- Make the raspberry gelée: In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer for 5–7 minutes until the fruit breaks down. Strain the mixture through a fine sieve to remove seeds. Stir in the powdered gelatin while the puree is still warm and mix thoroughly until dissolved. Pour the mixture into small dome molds or ice cube trays and freeze until solid.
- Prepare the pistachio cheesecake mousse: Using a mixer, beat softened cream cheese, powdered sugar, pistachio paste, and vanilla extract until smooth and creamy. In a separate bowl, whip cold heavy cream to soft peaks, then gently fold the whipped cream into the pistachio mixture until well combined and fluffy.
- Assemble the domes: Spoon half of the pistachio mousse into dome molds, filling them halfway. Press a frozen raspberry gelée center into the middle of each mousse-filled mold, then cover with the remaining mousse, smoothing the tops evenly. Freeze the domes for at least 4 hours or until fully firm.
- Prepare the biscuit base: Mix the graham cracker crumbs or crushed digestive biscuits with melted butter until the mixture is combined and holds together when pressed. Press this mixture into silicone molds or shape into small discs on a parchment-lined tray. Freeze until firm to serve as the base for the domes.
- Unmold and assemble: Carefully remove the cheesecake domes from their molds and place each dome onto one biscuit base, ensuring stability.
- Optional glaze: Heat the heavy cream in a saucepan until steaming but not boiling. Pour the hot cream over white chocolate chips and let it sit for 1 minute to soften. Stir gently until smooth and glossy. Add green or neutral food coloring if desired. Allow the glaze to cool slightly, then carefully pour it over the frozen cheesecake domes. Garnish with crushed pistachios for a final decorative touch.
Notes
- Substitute pistachio paste with almond or cashew butter for a different nutty flavor.
- These domes are best enjoyed chilled but not fully frozen to appreciate the creamy texture.
- Store in the refrigerator for up to 3 days or freeze for longer preservation.
