These Pistachio and Raspberry Cheesecake Domes are a show-stopping dessert that combines creamy, nutty, and fruity flavors in a stunning presentation. Each dome hides a surprise raspberry center and sits on a delicate sponge base, all enrobed in a glossy green glaze. Perfect for impressing guests or indulging in something special.
Why You’ll Love This Recipe
I love how this dessert layers so many textures and flavors—light sponge cake, velvety pistachio cheesecake, and a tart raspberry core. It’s a beautiful make-ahead treat that looks like it came straight out of a patisserie. And with the optional edible gold and crushed pistachios on top, it feels extra fancy without needing professional tools.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Filling: 250g cream cheese (softened) 100g powdered sugar 100g pistachio paste 1 tsp vanilla extract 200ml heavy cream (cold)
For the Raspberry Center: 200g fresh raspberries 50g sugar 1 tsp lemon juice 1 tsp cornstarch (dissolved in 1 tbsp water)
For the Sponge Base: 2 eggs 50g sugar 50g flour (sifted) 1/2 tsp baking powder
For the Mirror Glaze: 200g white chocolate 100ml heavy cream 2 tbsp pistachio paste Green food coloring (optional)
For Decoration: Crushed pistachios Edible gold leaf
Directions
1. Prepare the Raspberry Center: I start by cooking the raspberries, sugar, and lemon juice over medium heat until the berries break down. Then I stir in the dissolved cornstarch and cook until the mixture thickens. Once it cools a bit, I pour it into small silicone molds or ice cube trays and freeze them solid.
2. Make the Cheesecake Filling: Next, I beat the softened cream cheese with powdered sugar until smooth, then mix in the pistachio paste and vanilla. Separately, I whip the cold heavy cream to stiff peaks and fold it gently into the cream cheese mix. It turns into the creamiest pistachio cheesecake filling.
3. Prepare the Sponge Base: I preheat the oven to 180°C (350°F), line a baking sheet, and whip the eggs and sugar until fluffy. Then I fold in the sifted flour and baking powder, spread it on the baking sheet, and bake it for 10 minutes until lightly golden. After it cools, I cut out rounds to match the size of the dome molds.
4. Assemble the Domes: I spoon the cheesecake filling into each mold halfway, press a frozen raspberry center into the middle, and top it with more filling. Then I seal each one with a sponge round and freeze the domes for at least 4 hours or overnight until firm.
5. Make the Mirror Glaze: To finish, I heat the cream until it’s steaming, then pour it over chopped white chocolate. After it melts, I stir in pistachio paste and a few drops of green food coloring if I want a vibrant glaze. I unmold the frozen domes and pour the glaze over each one for that smooth, shiny finish.
Servings and timing
This recipe makes about 6 domes depending on the size of the molds. Preparation time: 1 hour Chill/Freeze time: Minimum 4 hours (or overnight) Cooking time: 15–20 minutes total
Variations
I sometimes switch the raspberry center with a mango or passion fruit compote for a tropical twist. If I want to skip the glaze, I just dust the domes with powdered sugar and serve them as is—they’re still elegant. For a crunchier texture, I’ve also tried replacing the sponge base with a cookie or biscuit base.
Storage/Reheating
I store the finished domes in an airtight container in the freezer for up to 5 days. When I’m ready to serve, I let them thaw in the fridge for 1–2 hours. They shouldn’t be reheated, but they hold their shape beautifully when defrosted slowly.
FAQs
How do I make pistachio paste at home?
I blend roasted, unsalted pistachios with a little sugar and neutral oil until it becomes smooth. It takes some patience, but the flavor is incredible.
Can I use frozen raspberries instead of fresh?
Yes, I often use frozen raspberries. I just make sure to cook them a bit longer to reduce the extra water content.
Do I need silicone dome molds?
Silicone molds make unmolding much easier, but if I don’t have them, I use small bowls lined with plastic wrap. They work in a pinch.
Can I make this dessert ahead of time?
Absolutely. I love that I can make the domes days in advance and just glaze them right before serving.
What if I don’t want to use food coloring?
The green food coloring is optional. Without it, the glaze takes on a natural pale green from the pistachio paste, which still looks beautiful.
Conclusion
These Pistachio and Raspberry Cheesecake Domes are as delightful to eat as they are to look at. I love making them when I want to impress guests or bring something unique to a special event. From the creamy pistachio filling to the hidden burst of raspberry, every bite is a delicious surprise.
These Pistachio and Raspberry Cheesecake Domes are an elegant dessert featuring a creamy pistachio cheesecake with a tart raspberry center on a soft sponge base, topped with a shiny green mirror glaze. Perfect for special occasions or as a refined make-ahead treat.
Ingredients
For the Cheesecake Filling:
250g cream cheese (softened)
100g powdered sugar
100g pistachio paste
1 tsp vanilla extract
200ml heavy cream (cold)
For the Raspberry Center:
200g fresh raspberries
50g sugar
1 tsp lemon juice
1 tsp cornstarch (dissolved in 1 tbsp water)
For the Sponge Base:
2 eggs
50g sugar
50g flour (sifted)
1/2 tsp baking powder
For the Mirror Glaze:
200g white chocolate
100ml heavy cream
2 tbsp pistachio paste
Green food coloring (optional)
For Decoration:
Crushed pistachios
Edible gold leaf
Instructions
Prepare the Raspberry Center: Cook raspberries, sugar, and lemon juice over medium heat until soft. Stir in cornstarch slurry and cook until thickened. Cool and pour into small molds or ice trays. Freeze until solid.
Make the Cheesecake Filling: Beat cream cheese and powdered sugar until smooth. Add pistachio paste and vanilla. Whip cream to stiff peaks and fold into the mixture.
Prepare the Sponge Base: Preheat oven to 180°C (350°F). Whip eggs and sugar until fluffy. Fold in sifted flour and baking powder. Spread on a lined baking sheet and bake for 10 minutes. Cool and cut rounds to fit dome molds.
Assemble the Domes: Spoon cheesecake filling into molds halfway, insert frozen raspberry center, cover with more filling, and top with sponge rounds. Freeze for at least 4 hours or overnight.
Make the Mirror Glaze: Heat cream until steaming. Pour over chopped white chocolate and let sit. Stir until smooth. Add pistachio paste and green food coloring if using.
Finish the Domes: Unmold frozen domes and pour glaze over each. Decorate with crushed pistachios and edible gold leaf. Let glaze set before serving.
Notes
Use mango or passion fruit for a tropical variation.
Skip the glaze and dust with powdered sugar for a lighter option.
Try a cookie or biscuit base instead of sponge for added crunch.
Store domes frozen and thaw in fridge 1–2 hours before serving.
Use silicone molds or line small bowls with plastic wrap if molds aren’t available.
