Pistachio & Raspberry Cheesecake Domes (Print Version)

Individual no-bake cheesecakes combining rich pistachio flavor with tart raspberry coulis. Elegant and impressive mini desserts.

# Ingredients:

For the Pistachio Cheesecake Base

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup pistachio nuts, finely chopped
03 - 3 tablespoons melted butter
04 - 2 tablespoons sugar

For the Cheesecake Filling

05 - 16 oz cream cheese, softened
06 - ½ cup powdered sugar
07 - 1 cup heavy cream
08 - ½ cup pistachio paste
09 - 1 teaspoon vanilla extract
10 - ¼ teaspoon salt

For the Raspberry Coulis

11 - 1 cup fresh raspberries
12 - 2 tablespoons sugar
13 - 1 tablespoon lemon juice

For Garnish

14 - Whole raspberries
15 - Crushed pistachios
16 - Mint leaves

# Instructions:

01 - Combine graham cracker crumbs, chopped pistachios, melted butter, and sugar. Press mixture into dome molds and chill.
02 - Beat cream cheese with powdered sugar until fluffy. Add pistachio paste, vanilla extract, and salt. Mix until well combined.
03 - Whip heavy cream to stiff peaks. Gently fold into pistachio mixture until smooth.
04 - Spoon cheesecake mixture into molds over crust. Smooth tops and chill for at least 3 hours until set.
05 - Blend raspberries, sugar, and lemon juice. Strain through fine sieve to remove seeds.
06 - Remove domes from molds. Drizzle with raspberry coulis and garnish with raspberries, pistachios, and mint leaves.

# Notes:

01 - Can blend pistachio paste into filling for smoother texture
02 - Silicone muffin tins can substitute for dome molds
03 - Can be made a day ahead and refrigerated

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