Get ready to fall head-over-heels for Pistachio & Raspberry Cheesecake Domes! These delightful, no-bake treats combine the creamy tang of a classic cheesecake, the sweet-tart brightness of raspberries, and the nutty richness of pistachios–all in a stunning, elegant dome. Whether you’re looking for a show-stopping dinner party dessert or just want to treat yourself to something truly special, Pistachio & Raspberry Cheesecake Domes are guaranteed to dazzle both your eyes and your taste buds.

Pistachio & Raspberry Cheesecake Domes Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about letting each ingredient shine, with every component adding flavor, texture, or a burst of color. You don’t need anything fancy, just a few pantry and fridge staples to create a dessert that’s as stunning as it is scrumptious.

Pistachios: These little green gems provide the base’s nutty flavor and gorgeous color—make sure they’re unsalted for best results.
Oats: Oats add structure and a bit of wholesome heartiness to the crust, balancing the richness of the pistachios.
Maple Syrup: This natural sweetener brings subtle caramel notes and keeps everything perfectly moist.
Coconut Oil: Melted coconut oil binds the base together and lends a gentle tropical aroma.
Salt: Just a pinch heightens all the other flavors, making each layer sing.
Cream Cheese (or Vegan alternative): The silky-smooth filling starts here—opt for full-fat for extra creaminess.
Powdered Sugar: Fine powder ensures the filling stays ultra-smooth, with the perfect level of sweetness.
Vanilla Extract: Just a splash sets off the tangy cream cheese and fruity raspberry flavors.
Raspberries (fresh or frozen): Mashed into rippling pink swirls, they bring a lovely tartness and vibrant color.
White Chocolate Chips: This is the dreamy, decadent shell that hugs every dome with a sweet, creamy finish.
Pistachio Paste or Finely Ground Pistachios: Mixed into the white chocolate for an extra punch of nutty flavor and color.
Coconut Oil (for coating): Ensures the pistachio-white chocolate shell sets with the perfect snap.

How to Make Pistachio & Raspberry Cheesecake Domes

Step 1: Prepare Your Silicone Mold

Start by giving your silicone dome mold a light mist of nonstick spray, or simply set it on a sturdy tray if you’d rather not spray it. This makes unmolding the domes a breeze once they’re set. If you don’t have a dome mold, a silicone muffin pan works as a handy alternative!

Step 2: Make the Pistachio Base

In a food processor, combine the shelled pistachios and oats. Pulse until you get a coarse, crumbly texture that’ll hold together. Add in the maple syrup, melted coconut oil, and a pinch of salt. Give it a few more pulses until the mixture is moist and holds its shape when pressed between your fingers. Press 1–2 teaspoons of this mixture into the bottom of each mold cavity, forming a compact base for your Pistachio & Raspberry Cheesecake Domes. Pop the mold into the freezer while you whip up the filling.

Step 3: Whip Up the Raspberry Cheesecake Filling

Grab your mixing bowl and beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and fluffy. Gently fold in the mashed raspberries, creating a beautiful marbled effect. Spoon the creamy raspberry filling on top of the chilled pistachio bases, smoothing the tops as you go. Return the tray to the freezer for at least 4 hours, or until the domes are firm to the touch—overnight is even better for extra-easy unmolding.

Step 4: Create the Pistachio Coating

When your domes are frozen solid, it’s time to give them that decadent shell. In a microwave-safe bowl, gently melt the white chocolate chips with a tablespoon of coconut oil. Once silky smooth, stir in the pistachio paste or finely ground pistachios. Pop the domes out of their molds and set them on a wire rack over a tray. Spoon or drizzle the white chocolate pistachio coating over each dome, making sure they’re fully blanketed with nutty goodness. Let the coating set in the fridge for 15–20 minutes, until glossy and firm.

Step 5: Final Touches

Once the pistachio coating is set, your Pistachio & Raspberry Cheesecake Domes are ready to steal the show. Keep them chilled until you’re ready to serve, and get ready to impress!

How to Serve Pistachio & Raspberry Cheesecake Domes

Garnishes

For a beautiful finishing touch, sprinkle crushed pistachios over the domes or crown each one with a single, jewel-like fresh raspberry. You could even scatter a few edible rose petals for a burst of color and romance—just watch your guests’ eyes light up!

Side Dishes

Although Pistachio & Raspberry Cheesecake Domes are a showstopper on their own, a light side never hurts. Serve with a spoonful of fresh raspberry coulis, a handful of sugared pistachios, or even a citrusy sorbet to bring out the fruity notes of the filling.

Creative Ways to Present

These domes deserve to shine! Try serving each dome on a swirled berry sauce, or atop little cookie discs for crunch. You could cluster them around a centerpiece of fresh berries, or fill a platter with an assortment of mini domes for an unforgettable dessert spread.

Make Ahead and Storage

Storing Leftovers

Leftover Pistachio & Raspberry Cheesecake Domes keep perfectly in the fridge for up to three days. Store them in an airtight container and serve well chilled to maintain the best texture and flavor.

Freezing

These beauties freeze like a dream! Once the domes are coated and set, wrap each one tightly in plastic wrap and place in an airtight container. Freeze for up to one month. Thaw in the refrigerator overnight before serving for best results.

Reheating

No need for reheating here! Simply let your domes rest at room temperature for 10–15 minutes if they feel too firm straight from the fridge or freezer. This little rest brings out the creaminess and makes the flavors pop.

FAQs

Can I use other berries in place of raspberries?

Absolutely! Strawberries, blueberries, or blackberries all work beautifully in this recipe. Just be sure to mash or chop them well before folding into the cheesecake filling for evenly distributed fruit flavor.

What if I don’t have a silicone dome mold?

No worries at all. Silicone muffin pans or even small ramekins lined with plastic wrap make excellent substitutes. The most important thing is that you can easily unmold the domes once they’re firm and frozen.

Is there a vegan-friendly version?

Yes! Use your favorite vegan cream cheese and opt for dairy-free white chocolate chips. Coconut oil and all other ingredients in the Pistachio & Raspberry Cheesecake Domes are naturally plant-based, so you’re good to go.

How do I make the pistachio paste if I can’t find it?

If you can’t source pistachio paste, simply blitz shelled pistachios in a food processor until you get a fine, almost buttery consistency. Add a splash of neutral oil to help it along if needed. This homemade paste works beautifully in the coating.

What’s the best way to get a neat, glossy finish on the coating?

The key is working with fully frozen domes before coating and spooning the pistachio-white chocolate generously over each one. Any drips are part of their homemade charm, so don’t stress—just chill them again to set the sheen!

Final Thoughts

There’s nothing quite like sharing a plate of Pistachio & Raspberry Cheesecake Domes with people you love—it’s a dessert that tastes as gorgeous as it looks. Give these little domes a try, and you’ll soon see why they’re a standout favorite in any sweet lineup. Enjoy every blissful bite!

Pistachio & Raspberry Cheesecake Domes Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 4 hours 30 minutes (includes freezing)
Yield: 6 domes 1x
Diet: Vegetarian

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Description

Indulge in these Pistachio & Raspberry Cheesecake Domes, a delightful no-bake dessert with a pistachio base, creamy raspberry cheesecake filling, and a white chocolate pistachio coating. These individual mousse domes are perfect for special occasions or a sweet treat.

Ingredients

Scale

Pistachio Base:

¾ cup shelled pistachios
½ cup oats
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
pinch of salt

Raspberry Cheesecake Filling:

1½ cups cream cheese (or vegan cream cheese), softened
⅓ cup powdered sugar
1 teaspoon vanilla extract
½ cup fresh or frozen raspberries, mashed

Pistachio Coating:

1 cup white chocolate chips
2 tablespoons pistachio paste or finely ground pistachios
1 tablespoon coconut oil

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Instructions

Prep Pistachio Base: Blend pistachios and oats in a food processor until crumbly. Add maple syrup, melted coconut oil, and salt; pulse until mixture holds together. Press into dome cavities.
Make Raspberry Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in mashed raspberries. Spoon over bases.
Freeze Domes: Chill for 4 hours or overnight until set.
Prepare Coating: Melt white chocolate with coconut oil, stir in pistachio paste. Coat domes and chill to set.