Description
Elegant individual no-bake pistachio cheesecake domes with a hidden raspberry center, a buttery graham cracker crust, and a white chocolate glaze.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 cup shelled pistachios, finely ground
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup fresh raspberries
- 1/4 cup raspberry jam
- 6 oz white chocolate, chopped
- 1/3 cup heavy cream (for glaze)
- 1 tbsp chopped pistachios for garnish
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until evenly moistened. Press into the bottom of 6 dome molds or small bowls lined with plastic wrap and chill while preparing filling.
- In a large bowl, beat cream cheese and sugar until smooth. Add ground pistachios, vanilla extract, and almond extract and beat until combined.
- In a separate bowl, whip heavy cream to stiff peaks, then fold it gently into the pistachio cream cheese mixture until light and fluffy.
- Spoon a layer of pistachio filling into each mold, place a small dollop of raspberry jam and a few raspberries in the center, then cover with more filling, smoothing the top. Freeze for at least 4 hours or until firm.
- To make the glaze, heat the white chocolate and 1/3 cup heavy cream in a heatproof bowl over simmering water until melted and smooth. Let cool slightly.
- Unmold the chilled domes onto a wire rack set over parchment. Pour or spoon the white chocolate glaze over each dome to coat, letting excess drip off.
- Garnish with chopped pistachios and a raspberry on top, then refrigerate until ready to serve.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American