Pistachio Cheesecake Domes with Raspberry Surprise are elegant no-bake desserts with a creamy white chocolate cheesecake base, jammy raspberry filling, and glossy green mirror glaze. Perfect for celebrations, gifting, or when you want to impress with ease.
Ingredients
• 100g digestive or graham crackers, crushed
• 50g unsalted butter, melted
• 150g frozen raspberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water
• 250g cream cheese
• 200ml heavy cream
• 70g white chocolate, melted
• 50g powdered sugar
• 1 tsp vanilla extract
• 4g gelatin + 2 tbsp water (bloomed)
• 150g white chocolate (for glaze)
• 100ml condensed milk
• 100ml water
• 100g sugar
• 6g gelatin + 2 tbsp water (bloomed)
• Green gel food coloring
• 40g chopped pistachios
• 6 fresh raspberries
Instructions
1. Make raspberry center: Cook raspberries, sugar, and lemon juice. Add cornstarch slurry and cook until thick. Strain and freeze in molds.
2. Crust: Mix crushed biscuits with melted butter. Press into silicone mold bases and chill.
3. Cheesecake: Beat cream cheese, sugar, and vanilla. Whip cream separately. Melt white chocolate and fold in. Add bloomed gelatin. Fold in whipped cream.
4. Fill molds halfway with cheesecake mix. Insert frozen raspberry center. Cover with more cheesecake. Add crust base. Freeze overnight.
5. Glaze: Heat condensed milk, sugar, and water. Add white chocolate and bloomed gelatin. Add food coloring. Cool to 90°F.
6. Unmold domes. Place on wire rack. Pour glaze over domes evenly. Garnish with pistachios and raspberries. Chill before serving.
Notes
– Use silicone dome molds for best results.
– You can substitute raspberry jam if short on time.
– Store unglazed domes in freezer up to 2 weeks.
– Always glaze domes while frozen for smooth finish.
– Mirror glaze should be at 90°F for best results.