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A single plated dessert being sliced open, revealing its layered filling inside.
Tina

Pistachio Raspberry Mini Cheesecake Domes

These no-bake pistachio raspberry mini cheesecake domes feature a creamy pistachio filling, a sweet raspberry gelée center, and a soft sponge base, all finished with a silky white chocolate glaze. A stunning, make-ahead dessert perfect for special occasions.
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Prep Time 45 minutes
Chill Time 6 hours
Total Time 6 hours 45 minutes
Servings: 6 domes
Course: Dessert
Cuisine: Eastern European, French
Ingredients Method

Ingredients
  

Pistachio Sponge Base
  • Pistachio Sponge Base
  • 2 eggs large
  • ⅓ cup granulated sugar 70 g
  • ¼ cup pistachio flour 25 g (finely ground pistachios)
  • ¼ cup all-purpose flour 30 g
  • ½ teaspoon baking powder 2 g
  • 1 tablespoon milk 15 ml
Raspberry Gelée Center
  • ½ cup raspberries 70 g fresh or frozen
  • 1 tablespoon granulated sugar 12 g
  • ½ teaspoon lemon juice 2.5 ml
  • 1 teaspoon powdered gelatin 3 g
  • 1 tablespoon cold water 15 ml
Pistachio Cheesecake Filling
  • 1½ teaspoons powdered gelatin 4.5 g
  • 2 tablespoons water 30 ml, cold
  • ½ cup heavy cream 120 ml , cold
  • 8 oz cream cheese 225 g, softened
  • ⅓ cup powdered sugar 40 g
  • ⅓ cup pistachio 80 g, spread or paste
  • ½ teaspoon vanilla extract 2.5 ml
White Chocolate Glaze
  • 4 oz white chocolate 115 g, finely chopped
  • ¼ cup heavy cream 60 ml
  • ½ teaspoon neutral oil optional, for shine (2.5 ml)
  • Green food coloring optional

Method
 

  1. Sprinkle the gelatin over cold water in a small bowl and let it sit for 5 minutes to bloom.
  2. In a small saucepan, heat the raspberries, sugar, and lemon juice over medium heat until the berries soften and break down. Mash gently and let it simmer for 2–3 minutes.
  3. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  4. Spoon the mixture into small dome molds or a silicone ice cube tray, then freeze until solid (about 1 hour).
  5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Beat the eggs and sugar in a mixing bowl until pale and fluffy, about 3–4 minutes.
  6. Sift together the pistachio flour, all-purpose flour, and baking powder, then gently fold into the egg mixture.
  7. Stir in the milk, spread the batter into a thin, even layer on the prepared sheet, and bake for 10–12 minutes or until lightly golden.
  8. Let the sponge cool completely, then cut out circles slightly smaller than your dome molds.
  9. Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes.
  10. In a bowl, beat together the cream cheese, powdered sugar, pistachio paste, and vanilla until smooth.
  11. In a separate bowl, whip the cold heavy cream to soft peaks. Warm the bloomed gelatin gently (5–10 seconds in the microwave) until melted, then stir it into the cream cheese mixture.
  12. Fold in the whipped cream until the mixture is smooth and creamy.
  13. Spoon the cheesecake filling halfway into the dome molds.
  14. Press a frozen raspberry gelée insert into each mold.
  15. Add more cheesecake filling, leaving space for the sponge.
  16. Place a sponge circle gently on top of each mold, then freeze for at least 4–6 hours or overnight until firm.
  17. Heat the cream in a small saucepan until it begins to simmer, then pour it over the chopped white chocolate.
  18. Let sit for 1 minute before stirring until smooth.
  19. Stir in the oil and green food coloring if using. Allow the glaze to cool until slightly thickened but still pourable.
  20. Unmold the frozen domes and place them on a wire rack set over a baking sheet.
  21. Pour the glaze evenly over each dome, letting the excess drip off.
  22. Garnish with crushed pistachios or freeze-dried raspberries if you like.
  23. Chill in the fridge for about 1 hour before serving.