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Pistachio & Raspberry Cheesecake Domes

These stunning Pistachio & Raspberry Cheesecake Domes offer a sophisticated layered dessert experience, combining creamy cheesecake, a pistachio sponge, and a glossy mirror glaze, perfect for impressing guests at any occasion.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 9 hours
Servings: 6 domes
Course: Dessert, Sweet
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the graham cracker base
  • 1 cup Graham cracker crumbs
  • 3 tablespoons Unsalted butter, melted
For the cheesecake layer
  • 8 ounces Cream cheese, softened
  • 1/4 cup Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 1/2 cup Heavy whipping cream, whipped to soft peaks
For the pistachio sponge
  • 1/2 cup All-purpose flour
  • 1/2 teaspoon Baking powder
  • 1/3 cup Unsalted roasted pistachios, finely ground
  • 1/4 cup Granulated sugar
  • 2 large Eggs
  • 2 tablespoons Unsalted butter, melted
For the pistachio mousse
  • 4 ounces White chocolate, chopped
  • 2 tablespoons Pistachio paste
  • 1 teaspoon Gelatin powder, bloomed in 1 tablespoon water
  • 1/2 cup Heavy whipping cream, whipped
  • a few drops Green food coloring, optional
For the mirror glaze
  • 1/4 cup Water
  • 1/2 cup Granulated sugar
  • 1/3 cup Sweetened condensed milk
  • 2 teaspoons Gelatin powder, bloomed in 2 tablespoons water
  • 1 cup White chocolate, melted (about 6 ounces)
  • a few drops Green food coloring, optional
For garnish
  • 1/2 cup Fresh raspberries
  • 2 tablespoons Chopped pistachios
  • 2 tablespoons Raspberry glaze or coulis, optional

Method
 

Build the Graham Cracker Base
  1. Combine the graham cracker crumbs with melted butter in a small bowl. Stir until it resembles wet sand. Press it into the bottom of each silicone dome mold and freeze for 15 minutes.
Whip Up the Cheesecake Layer
  1. Beat the cream cheese, sugar, and vanilla extract until smooth. Fold in the whipped cream. Spoon this cheesecake mixture over the chilled graham cracker base and return to freeze for 30 minutes.
Bake the Pistachio Sponge
  1. Preheat oven to 350°F (175°C). Mix flour, baking powder, ground pistachios, and sugar in one bowl. Beat eggs and melted butter in another. Combine, pour into a lined pan, and bake for 12 to 15 minutes. Cut out circles slightly smaller than the dome molds.
Make the Pistachio Mousse
  1. Melt white chocolate and mix in pistachio paste and bloomed gelatin. Fold in whipped cream gradually. Spoon the mousse over the cheesecake layer and place the sponge circle on top. Freeze overnight.
Prepare the Mirror Glaze
  1. Heat water, sugar, and condensed milk until sugar dissolves. Mix in bloomed gelatin, then blend into melted white chocolate until smooth. Cool the glaze to 90°F before use.
Assemble and Glaze the Domes
  1. Unmold the domes and place on a wire rack. Pour the cooled glaze over each dome, allowing it to cascade down the sides. Garnish with raspberries and chopped pistachios.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Use silicone molds for easy release and freeze each layer fully before adding the next. Strain the glaze for a smoother finish.