I like preparing these pistachio cheesecake domes when I want a dessert that feels refined and elegant. The smooth pistachio cheesecake surrounds a bright raspberry center, and the glossy green glaze gives a professional finish that always impresses. I enjoy how the flavors balance richness with freshness in every bite.
Why You’ll Love This Recipe
I love this recipe because it looks complex but is actually very manageable when broken into steps. The pistachio flavor feels luxurious, the raspberry heart adds a refreshing contrast, and the glaze creates a stunning visual effect. I also appreciate that I can prepare most components ahead of time, which makes serving stress-free.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Raspberry Insert
200 g raspberries
50 g granulated sugar
1 tablespoon lemon juice
6 g gelatin powder
30 ml cold water
Pistachio Cheesecake Dome
250 g cream cheese, softened
80 g granulated sugar
120 g pistachio paste
1 teaspoon vanilla extract
250 ml heavy cream
8 g gelatin powder
40 ml cold water
Glossy Green Glaze
200 g white chocolate, finely chopped
120 ml sweetened condensed milk
150 ml water
8 g gelatin powder
40 ml cold water
green food coloring as needed
Directions
I begin with the raspberry insert. I cook the raspberries, sugar, and lemon juice in a saucepan over medium heat until the fruit breaks down completely. I blend the mixture until smooth and strain it to remove seeds. I bloom the gelatin in cold water, then stir it into the warm raspberry purée until fully dissolved. I pour the mixture into small silicone molds and freeze until solid.
For the pistachio cheesecake dome, I bloom the gelatin in cold water. I beat the cream cheese and sugar together until smooth, then mix in the pistachio paste and vanilla extract. I gently heat the gelatin until dissolved and blend it into the cheesecake mixture. I whip the heavy cream to soft peaks and carefully fold it in to keep the mixture light.
I assemble the domes by filling silicone dome molds halfway with the pistachio cheesecake mixture. I place a frozen raspberry insert in the center and cover it with more cheesecake mixture, smoothing the surface. I freeze the domes until completely firm.
To make the glaze, I bloom the gelatin in cold water. I heat the water and condensed milk until warm, then pour it over the white chocolate. I add the gelatin and blend until smooth and glossy. I color the glaze green and let it cool slightly.
I unmold the frozen domes, place them on a rack, and pour the glaze evenly over each one. I allow the glaze to set before transferring the domes to a serving plate.
Servings And Timing
I usually get 6 individual cheesecake domes from this recipe.
Active preparation time is about 45 minutes.
Freezing time takes approximately 4 to 5 hours.
Glazing and finishing take around 15 minutes.
Variations
I sometimes replace the raspberry insert with strawberry, mango, or passion fruit for a different flavor. When I want a stronger nutty taste, I add finely chopped pistachios to the cheesecake mixture. I also enjoy using a different glaze color to match seasonal themes.
Storage/Reheating
I store the finished domes in an airtight container in the refrigerator for up to 3 days. If I want to store them longer, I freeze the domes without glaze for up to one month and glaze them after thawing slightly. I never reheat them, as they are best served chilled.
FAQs
Can I prepare these domes ahead of time?
I often prepare them one or two days in advance and keep them refrigerated until serving.
Do I need silicone molds?
I prefer silicone molds because they release easily, but I can also use rigid molds lined carefully with plastic wrap.
Can I make this recipe without food coloring?
I sometimes leave the glaze white or use natural coloring for a softer look.
What if I don’t have pistachio paste?
I blend roasted pistachios with a little neutral oil until smooth when I need a substitute.
How do I get a smooth glaze finish?
I make sure the domes are fully frozen and the glaze is slightly warm before pouring.
Conclusion
I enjoy making these pistachio cheesecake domes because they combine elegant presentation with rich, balanced flavors. The creamy pistachio, fruity raspberry center, and glossy finish make this dessert ideal for special occasions or whenever I want to create something truly memorable.
These Pistachio Cheesecake Domes feature a creamy pistachio cheesecake base with a hidden raspberry center, finished with a stunning glossy green glaze. Elegant and delicious, they are perfect for special occasions.
Total Time:5 hours
Yield:6 domes
Ingredients
200 g raspberries
50 g granulated sugar
1 tablespoon lemon juice
6 g gelatin powder
30 ml cold water
250 g cream cheese, softened
80 g granulated sugar
120 g pistachio paste
1 teaspoon vanilla extract
250 ml heavy cream
8 g gelatin powder
40 ml cold water
200 g white chocolate, finely chopped
120 ml sweetened condensed milk
150 ml water
8 g gelatin powder
40 ml cold water
green food coloring, as needed
Instructions
Make the Raspberry Insert: In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until the berries break down. Blend and strain to remove seeds. Bloom 6 g gelatin in 30 ml cold water. Stir into the warm purée until dissolved. Pour into small silicone molds and freeze until solid.
Make the Pistachio Cheesecake Mixture: Bloom 8 g gelatin in 40 ml cold water. In a bowl, beat cream cheese and sugar until smooth. Mix in pistachio paste and vanilla extract. Gently melt the gelatin and stir into the mixture. Whip heavy cream to soft peaks and fold into the pistachio base.
Assemble the Domes: Fill dome molds halfway with cheesecake mixture. Place a frozen raspberry insert in the center, then cover with more cheesecake mixture. Smooth the tops and freeze until completely solid (4–5 hours).
Prepare the Glossy Glaze: Bloom 8 g gelatin in 40 ml cold water. Heat 150 ml water and condensed milk until warm. Pour over white chocolate, add bloomed gelatin, and blend until smooth. Add green food coloring and cool slightly before glazing.
Glaze and Finish: Unmold the frozen domes and place on a rack. Pour the slightly warm glaze over each dome. Let the glaze set, then transfer to a serving plate. Keep chilled until ready to serve.
Notes
Use silicone molds for easy release and a smooth shape.
Ensure domes are fully frozen before glazing for the best finish.
Swap raspberry with mango, strawberry, or passion fruit for variety.
For extra nutty texture, fold chopped pistachios into the cheesecake mixture.
Store unglazed domes in the freezer for up to one month and glaze before serving.
