Pistachio Cheesecake Domes with Raspberry Surprise

 

Ingredients:

Pistachio Cheesecake Mousse:

8 oz cream cheese, softened

1/2 cup heavy cream, cold

1/3 cup powdered sugar

1/3 cup pistachio paste

1 teaspoon vanilla extract

1 teaspoon lemon juice

Raspberry Surprise Center:

1 cup fresh or frozen raspberries

2 tablespoons granulated sugar

1 teaspoon lemon juice

Base:

1 cup crushed graham crackers

3 tablespoons unsalted butter, melted

Directions:

In a saucepan, combine raspberries, sugar, and lemon

juice. Cook over medium heat for 6–8 minutes until

thickened. Cool completely, then freeze small spoonfuls

into dome or sphere shapes.

Mix crushed graham crackers with melted butter and

press into small silicone dome molds to form the base.

Chill.

Whip cold heavy cream to soft peaks and set aside.

In a separate bowl, beat cream cheese with powdered

sugar until smooth. Add pistachio paste, vanilla, and

lemon juice.

Gently fold whipped cream into the pistachio mixture

until light and airy.

Spoon pistachio cheesecake mousse halfway into

silicone dome molds.

Insert a frozen raspberry center into each mold, then

cover completely with more mousse.

Smooth the tops and freeze for at least 4 hours or until

firm.

Unmold carefully and place domes onto the prepared

bases. Thaw in the refrigerator for 30 minutes before

serving.

Prep Time: 35 minutes | Cooking Time: 10 minutes |

Total Time: 45 minutes

Kcal: 390 kcal | Servings: 6 servings