Pistachio Cheesecake Domes with Raspberry Surprise

 

 

Pistachio Cheesecake Domes with Raspberry Surprise

Ingredients

For the Crust

100 g (3½ oz / 1 cup) graham cracker or digestive biscuits, finely crushed

40 g (3 tbsp) unsalted butter, melted

1 tbsp (15 g) sugar

For the Pistachio Cheesecake Filling

200 g (7 oz) cream cheese, softened

50 g (¼ cup) powdered sugar (icing sugar)

50 g (½ cup) ground pistachios

1 tsp (5 ml) vanilla extract

120 ml (½ cup) heavy cream (double cream), whipped to soft peaks

Pinch of salt

For the Raspberry Surprise

100 g (¾ cup) fresh or frozen raspberries

1 tsp (5 g) sugar

1 tsp (5 ml) lemon juice

For Garnish

Whole or chopped pistachios

Fresh raspberries

Optional: white chocolate drizzle

Directions

Prepare the Raspberry Surprise

In a small saucepan over low heat, combine raspberries, sugar, and lemon juice.

Cook for 3–4 minutes until softened and slightly saucy. Cool completely.

Make the Crust

Mix crushed biscuits with melted butter and sugar until evenly combined.

Press about 1–2 tsp of the mixture into the bottom of each silicone dome mold or small ramekin to form a base. Chill in the fridge while preparing filling.

Prepare the Pistachio Cheesecake Filling

In a bowl, beat cream cheese, powdered sugar, ground pistachios, vanilla, and salt until smooth.

Gently fold in whipped cream until fully incorporated.

Assemble the Domes

Spoon a small amount of pistachio cheesecake mixture over the chilled crust in each mold.

Add a teaspoon of raspberry filling in the center of each dome.

Cover with remaining pistachio cheesecake mixture to fully encase the raspberry. Smooth the top.

Chill in the refrigerator for at least 2–3 hours, preferably overnight.

Serve

Carefully unmold domes and place on serving plates.

Garnish with chopped pistachios, fresh raspberries, or a drizzle of white chocolate.

Nutritional Information (Per Serving – Approximate, makes 6 domes)

Calories: 320

Protein: 6 g

Carbohydrates: 22 g

Fat: 24 g

Fiber: 2 g