Ingredients:
For the Pistachio Base:
1/2 cup pistachios (finely chopped)
1/2 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter (melted)
For the Cheesecake Filling:
8 oz cream cheese (softened)
1/2 cup granulated sugar
1/2 cup heavy cream
1/2 tsp vanilla extract
For the Raspberry Center:
1/2 cup fresh raspberries
2 tbsp granulated sugar
1 tsp lemon juice
For the White Chocolate Coating:
8 oz white chocolate (melted)
1/4 cup chopped pistachios (for garnish)
Instructions:
For the Pistachio Base:
In a bowl, mix chopped pistachios, graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of dome molds. Chill for 30 minutes.
For the Raspberry Center:
In a small saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat, stirring, until the raspberries break down and form a thick sauce. Let cool.
For the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar together until smooth.
Add heavy cream and vanilla extract, and beat until fluffy.
Assembly:
Spoon the cheesecake filling into the molds on top of the pistachio base, filling halfway.
Add a small dollop of the raspberry mixture in the center.
Top with more cheesecake filling to cover the raspberry center completely.
Smooth the tops and freeze for 2-3 hours or until firm.
For the White Chocolate Coating:
Remove the domes from the molds and place them on a wire rack.
Pour melted white chocolate over each dome, letting the excess drip off.
Sprinkle with chopped pistachios for garnish.
Chill the Pistachio & Raspberry Cheesecake Domes until ready to serve. Enjoy this elegant and delicious dessert!
