Description
Delicious cheesecake domes featuring a creamy raspberry filling and a crunchy pistachio crust.
Ingredients
Scale
- 12 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs (room temperature)
- 1 cup raspberries (fresh or frozen)
- 1 ½ cups pistachio nuts (finely ground)
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
- 1 cup raspberries
- ¼ cup sugar
- 1 tbsp lemon juice
- Chopped pistachios (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Mix ground pistachios, sugar, and melted butter; press into molds. Bake for 10-12 minutes.
- Beat softened cream cheese until smooth. Add sugar, sour cream, and vanilla; mix well. Add eggs one at a time, then fold in raspberries.
- Pour filling over the cooled crust. Bake for 25-30 minutes until set but jiggly. Cool in the oven for 30 minutes.
- Cook raspberries, sugar, and lemon juice in a saucepan until thickened. Strain if desired and let cool.
- Refrigerate the cheesecake domes for at least 4 hours. Serve with raspberry sauce and garnishes.
Notes
- Ensure cream cheese is softened for easy mixing.
- For a smoother raspberry sauce, strain it after cooking.
- These cheesecakes can be made a day in advance for optimal chilling.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 dome
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg