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Pistachio Cheesecake Domes with Raspberry Surprise

Elegant no-bake pistachio cheesecake domes with a tart frozen raspberry center, encased in a glossy green mirror glaze—perfect for special occasions or a delightful treat.
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Prep Time 50 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert, No-Bake
Cuisine: American, Contemporary
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 100 g digestive or graham crackers finely crushed
  • 50 g unsalted butter melted
For the Raspberry Center
  • 150 g frozen raspberries
  • 2 tbsp sugar for raspberry mixture
  • 1 tsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water for cornstarch slurry
For the Cheesecake Layer
  • 250 g cream cheese softened
  • 200 ml heavy cream whipped to soft peaks
  • 70 g white chocolate melted and slightly cooled
  • 50 g powdered sugar
  • 1 tsp vanilla extract
  • 4 g gelatin soaked in 2 tbsp water
  • 2 tbsp water for gelatin soak (cheesecake layer)
For the Mirror Glaze
  • 150 g white chocolate finely chopped
  • 100 ml condensed milk
  • 100 ml water for glaze mixture
  • 100 g sugar for glaze
  • 6 g gelatin soaked in 2 tbsp water (glaze)
  • 2 tbsp water for gelatin soak (glaze)
  • a few drops green gel food coloring to tint glaze pistachio green
For the Topping
  • 40 g pistachios finely chopped
  • 6 fresh raspberries

Equipment

  • Saucepan
  • Silicone Dome Molds or Small Half-Sphere Molds
  • Wire rack
  • Mixing bowls
  • Whisk or Mixer

Method
 

  1. Step 1: Prepare the raspberry center by combining frozen raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir gently as raspberries soften and juice releases. Mix cornstarch with water to form slurry, add to raspberry mixture, cook 1–2 minutes until thickened to jam-like consistency. Pour into silicone dome molds and freeze until solid.
  2. Step 2: Make the crust by mixing crushed digestive or graham crackers with melted butter until evenly coated. Press firmly into the base of dome molds and chill in the fridge to firm up.
  3. Step 3: Prepare the cheesecake layer: soak gelatin in water for 5 minutes to bloom. Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Fold in melted white chocolate gently. Heat soaked gelatin until dissolved and add to cheesecake mixture. Whip heavy cream to soft peaks and fold gently into the mixture, maintaining airiness.
  4. Step 4: Assemble the domes by spooning cheesecake mixture into molds, pressing a frozen raspberry center into the middle, then covering completely with more cheesecake mixture. Smooth tops and freeze until firm, at least a few hours or overnight.
  5. Step 5: Make the mirror glaze: soak gelatin in water for 5 minutes. Heat water, sugar, and condensed milk in a saucepan until steaming (do not boil). Pour hot mixture over chopped white chocolate and let melt for a minute. Stir in soaked gelatin and blend until smooth and glossy. Add green gel food coloring drop by drop until desired color is reached. Cool glaze to about 32–34°C (90–93°F).
  6. Step 6: Place frozen domes on a wire rack with a tray underneath. Pour mirror glaze evenly over each dome, allowing excess to drip off. Once glazed, garnish with finely chopped pistachios and a fresh raspberry on top. Chill until ready to serve.

Notes

Make ahead by preparing raspberry centers and crust a day in advance. Freeze cheesecake domes before glazing for up to 1 month, thaw in fridge before glazing. Store glazed domes refrigerated up to 2 days. Use silicone molds for easy unmolding. For a vegan option, substitute cream cheese and heavy cream with vegan alternatives. Experiment with different berry centers or gel food coloring for a creative twist.