Why make this recipe
Pistachio Cheesecake Domes with Raspberry Surprise are not just a treat for your taste buds; they are a feast for the eyes as well. This dessert combines the rich, creamy flavor of pistachio cheesecake with a hidden layer of sweet and tangy raspberry. It’s perfect for special occasions or when you just want to indulge in something sweet. Plus, the colorful presentation makes it a showstopper for any gathering!
How to make Pistachio Cheesecake Domes with Raspberry Surprise
Ingredients:
- 1 cup raspberries (fresh or frozen)
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
- 250 g cream cheese, softened
- 1/3 cup powdered sugar
- 3 tbsp pistachio paste (or finely ground pistachios)
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup (240 ml) cold heavy cream
- 120 g digestive biscuits or graham crackers, crushed (optional)
- 4 tbsp melted butter (optional)
- Chopped pistachios (for decoration, optional)
- White chocolate or mirror glaze (for decoration, optional)
- Fresh raspberries (for decoration, optional)
Directions:
In a pot over medium heat, cook the raspberries, sugar, and lemon juice until the raspberries soften. Mix the cornstarch with water to create a slurry, then add it to the pot and stir until it thickens. Spoon the mixture into mini molds or an ice cube tray and freeze for 1–2 hours until solid.
In a mixing bowl, beat the cream cheese until smooth. Add in the powdered sugar, pistachio paste, vanilla extract, and a pinch of salt. In a separate bowl, whip the cold cream until it reaches soft peaks and gently fold it into the pistachio mixture.
Fill silicone dome molds halfway with the cheesecake mixture. Place one frozen raspberry center into each dome, then cover it with more cheesecake and smooth the top. Freeze for 4–6 hours until firm.
(Optional) If you want a crunchy base, mix the crushed biscuits with melted butter. Press this mixture onto the frozen cheesecake domes, then freeze for an additional 30 minutes.
Carefully unmold the domes and decorate them with chopped pistachios, drizzle with glaze, or top with fresh raspberries. Let them sit for 10 minutes before serving to achieve the perfect texture.
How to serve Pistachio Cheesecake Domes with Raspberry Surprise
Serve these delightful domes chilled, just as they are. You can also pair them with a scoop of vanilla ice cream or a sprinkle of extra crushed pistachios for added texture. They make a beautiful centerpiece on any dessert table!
How to store Pistachio Cheesecake Domes with Raspberry Surprise
These cheesecake domes can be stored in the freezer. Keep them in an airtight container or wrapped in plastic wrap to prevent freezer burn. They can last for up to 2 weeks. When ready to enjoy, just let them sit at room temperature for a few minutes before serving.
Tips to make Pistachio Cheesecake Domes with Raspberry Surprise
- Ensure your cream cheese is at room temperature for easier mixing.
- Whip the heavy cream to soft peaks gently for a light and airy cheesecake.
- Experiment with different nuts or fruit fillings if you want to change things up!
Variation
You can replace the pistachio paste with almond or hazelnut paste for a different flavor. Additionally, try using other berries such as blueberries or strawberries for the surprise center.
FAQs
1. Can I use store-bought raspberry puree instead of making my own?
Yes, you can use store-bought raspberry puree to save time. Just make sure it doesn’t have added sugar, as your cheesecake filling already contains sugar.
2. How can I make this recipe gluten-free?
To make these domes gluten-free, use gluten-free biscuits instead of digestive biscuits or graham crackers.
3. Can I prepare these in advance?
Absolutely! You can make these cheesecake domes a few days ahead of time and keep them in the freezer until you’re ready to serve.
Pistachio Cheesecake Domes with Raspberry Surprise
- Total Time: 300 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delightful cheesecake domes with a rich pistachio flavor and a sweet raspberry center, perfect for special occasions.
Ingredients
- 1 cup raspberries (fresh or frozen)
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
- 250 g cream cheese, softened
- 1/3 cup powdered sugar
- 3 tbsp pistachio paste (or finely ground pistachios)
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup (240 ml) cold heavy cream
- 120 g digestive biscuits or graham crackers, crushed (optional)
- 4 tbsp melted butter (optional)
- Chopped pistachios (for decoration, optional)
- White chocolate or mirror glaze (for decoration, optional)
- Fresh raspberries (for decoration, optional)
Instructions
- In a pot over medium heat, cook the raspberries, sugar, and lemon juice until softened. Mix cornstarch with water to create a slurry, then add it to the pot and stir until thickened. Spoon mixture into mini molds and freeze for 1–2 hours.
- Beat cream cheese until smooth in a mixing bowl. Add powdered sugar, pistachio paste, vanilla extract, and a pinch of salt. Whip cold cream until soft peaks form and fold into the mixture.
- Fill silicone dome molds halfway with the cheesecake mixture. Place one frozen raspberry center into each dome and cover with more cheesecake. Smooth the top and freeze for 4–6 hours.
- If desired, mix crushed biscuits with melted butter and press onto the frozen cheesecake domes. Freeze for an additional 30 minutes.
- Carefully unmold the domes and decorate with chopped pistachios, glaze, or fresh raspberries. Let sit for 10 minutes before serving.
Notes
Ensure cream cheese is at room temperature for easier mixing. You can replace the pistachio paste with almond or hazelnut paste for different flavors.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
Nutrition
- Serving Size: 1 dome
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: cheesecake, pistachio, dessert, raspberry, special occasion, sweet treat