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
Scale
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.
