Description
These elegant pistachio and raspberry cheesecake domes are a luxurious dessert with layers of creamy pistachio cheesecake, tangy raspberry jelly, and a crisp white chocolate shell. A perfect blend of textures and flavors, these domes make a stunning treat for any special occasion.
Ingredients
Scale
For the Pistachio Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1/3 cup pistachio paste
- 1/2 cup heavy cream (whipped to stiff peaks)
For the Raspberry Jelly Layer:
- 1 cup fresh raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp unflavored gelatin
For the Chocolate Shell:
- 1 cup white chocolate (melted)
- 1/4 cup finely chopped pistachios (for garnish)
Instructions
- In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and pistachio paste, mixing until well combined.
- Gently fold in the whipped cream until fully incorporated. Transfer to a piping bag and set aside.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over low heat until raspberries break down.
- Mix in the gelatin until dissolved. Strain the mixture and let it cool slightly.
- Pour a layer of raspberry jelly into dome molds. Pipe the pistachio cheesecake filling on top.
- Freeze for a few hours until set. Unmold the cheesecake domes.
- Dip each dome into melted white chocolate and sprinkle with chopped pistachios. Refrigerate until the chocolate hardens.
- Serve chilled and enjoy!
Notes
- For the best texture, make sure the pistachio paste is smooth and free of lumps.
- You can use a silicone mold for easy removal of the domes.
- If you prefer a sweeter dessert, adjust the sugar in the raspberry jelly layer.
- Make sure the cheesecake filling is piped gently to avoid air pockets.
- Prep Time: 30 minutes
- Cook Time: 10 minutes