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Pistachio & Raspberry Cheesecake Domes

Elegant mini cheesecakes with a pistachio crunch and raspberry topping, perfect for holidays and special occasions.
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Prep Time 25 minutes
Total Time 4 hours 5 minutes
Servings: 8 domes
Course: Dessert
Cuisine: American, Holiday
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp sugar
Cheesecake Filling
  • 2 cups cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup heavy cream whipped
  • 0.5 cup pistachios finely chopped
Topping & Garnish
  • 1 cup fresh raspberries
  • 3 tbsp raspberry jam warmed
  • extra pistachios and mint leaves for garnish

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Silicone dome molds or ramekins
  • Spatula

Method
 

  1. Combine graham cracker crumbs, melted butter, and sugar until sandy.
  2. Press mixture into dome molds or ramekins to form crust. Chill 15 minutes.
  3. Beat cream cheese, powdered sugar, and vanilla until smooth.
  4. Fold in whipped cream gently to lighten filling.
  5. Mix in finely chopped pistachios.
  6. Spoon filling over crusts in molds. Smooth tops.
  7. Refrigerate at least 4 hours until set.
  8. Unmold domes carefully and plate.
  9. Drizzle warmed raspberry jam over domes.
  10. Garnish with fresh raspberries, pistachios, and mint. Serve chilled.

Notes

For extra elegance, add a dusting of powdered sugar before serving.