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Pistachio & Raspberry Cheesecake Domes for Elegant Desserts

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Elegant no-bake Pistachio & Raspberry Cheesecake Domes with creamy pistachio mousse, a raspberry gelée center, and biscuit base—perfect for special occasions.

Ingredients

Scale

  • Raspberry Gelée:

    • 200g raspberries (fresh or frozen)

    • 2 tbsp sugar

    • 1 tbsp lemon juice

    • 1.5 tsp powdered gelatin (or 2 sheets)

  • Pistachio Cheesecake:

    • 250g cream cheese

    • 150g mascarpone

    • 100g pistachio paste

    • 80g powdered sugar

    • 250ml heavy cream

    • 1 tbsp gelatin (or 4 sheets)

  • Base:

    • 6–8 ladyfingers, biscuit rounds, or sponge discs

    • 2 tbsp melted butter (if using biscuit crumbs)

Instructions

  • Make raspberry gelée: cook raspberries, lemon juice, and sugar until soft. Blend, strain, and mix in bloomed gelatin. Freeze in small molds.

  • Mix cream cheese, mascarpone, pistachio paste, and sugar until smooth.

  • Melt gelatin and stir into cheese mixture.

  • Whip cream to soft peaks and fold into the mixture.

  • Fill dome molds halfway with mousse, insert frozen gelée, cover with more mousse, and finish with biscuit base.

  • Freeze overnight. Unmold and glaze or garnish as desired.

  • Thaw in fridge 4–6 hours before serving.

Notes

  • Can be made up to 2 weeks ahead and frozen.

  • Substitute with other fruits or nut pastes.

  • Vegan and gluten-free options available.

Find it online: https://flavorlyzo.com/pistachio-raspberry-cheesecake-domes-for-elegant-desserts/