Description
Indulgent pistachio cheesecake domes with a hidden raspberry center, coated in white chocolate and garnished with crushed pistachios.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup pistachio paste
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup fresh raspberries
- 1 cup white chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup crushed pistachios
Instructions
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of small dome molds to form a crust. Chill in the refrigerator.
- In a mixer, beat cream cheese, pistachio paste, sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks and fold into the cream cheese mixture.
- Place a raspberry in the center of each dome mold, then fill with the pistachio cheesecake mixture, leaving a small space for the crust. Press the crust on top and freeze for at least 4 hours or until firm.
- Melt white chocolate chips with coconut oil in a double boiler. Remove domes from molds, dip each dome into the melted white chocolate, and place on a parchment-lined tray. Sprinkle with crushed pistachios. Refrigerate until set.
Notes
You can customize the seasonings to taste.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American