No-Bake Pistachio Raspberry Cheesecake Domes
A delightful combination of creamy cheesecake, nutty pistachios, and tart raspberries, all without the need for baking. Perfect for summer occasions and easy to customize.
Ingrédients
For the crust
- 1 cup graham cracker crumbs Forms the delicious base.
- 1/4 cup melted butter Adds moisture and helps bind the crumbs.
For the cheesecake filling
- 2 cups cream cheese, softened Main ingredient for cheesecake filling.
- 1 cup powdered sugar Sweetens the mixture.
- 1/2 cup heavy cream Lightens the texture.
- 1/2 cup pistachio paste Provides nutty flavor and color.
- 1 cup fresh raspberries Adds tartness.
- 1 tablespoon lemon juice Enhances flavor.
- 1 teaspoon vanilla extract Adds depth to the flavor.
- Chopped pistachios for garnish Adds crunch and visual appeal.
Instructions
Preparation
- Gather all ingredients and ensure cream cheese is at room temperature.
- In a bowl, mix graham cracker crumbs with melted butter until resembling wet sand.
- Press mixture firmly into the bottom of dome molds and refrigerate.
Cheesecake Filling
- In a large bowl, beat cream cheese and powdered sugar together until smooth.
- Add heavy cream, pistachio paste, lemon juice, and vanilla extract; mix until combined and smooth.
- Spoon cheesecake filling into dome molds, smoothing tops with a spatula.
- Cover molds with plastic wrap and refrigerate for at least four hours to set.
Serving
- Gently remove cheesecakes from molds, using a knife if needed.
- Top with fresh raspberries and sprinkle with chopped pistachios.
- Return plated cheesecakes to the fridge briefly before serving.
- Serve and enjoy!
Notes
Store in the refrigerator in an airtight container. For longer storage, freeze individually wrapped. Avoid using a microwave for reheating.