Pistachio & Raspberry Cheesecake Domes: A Decadent Dessert Delight

Preheat your oven to 350°F (175°C).
In a food processor, pulse the pistachios until finely ground. Add the graham cracker crumbs, sugar, and melted butter, and pulse again until the mixture is well combined.
Press the mixture firmly into the bottom of individual dome molds or a muffin tin to form a crust.
Bake for 8-10 minutes or until the crust is golden and fragrant. Remove from the oven and set aside to cool.
Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar, vanilla extract, and lemon juice, and continue to beat until well combined.
Add the sour cream and heavy cream, and mix until the filling is smooth and light.
Spoon the cheesecake filling into each mold, over the pistachio crust, smoothing the top with a spatula.
Step 3: Chill the Cheesecake Domes

Refrigerate the cheesecake domes for at least 4 hours, or until they are fully set. For best results, refrigerate overnight.
Step 4: Prepare the Raspberry Topping

In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the raspberries begin to break down and release their juices (about 5-7 minutes).
If you want a thicker sauce, add the cornstarch-water mixture to the raspberries and cook for an additional 2 minutes, or until the sauce thickens.
Remove from heat and let it cool to room temperature.
Step 5: Assemble the Domes

Once the cheesecake domes have set, carefully remove them from the molds.
Spoon the raspberry topping over the center of each dome, allowing it to drizzle down the sides.
Garnish with a few whole raspberries and a sprinkle of chopped pistachios, if desired.
Step 6: Serve

Serve the pistachio and raspberry cheesecake domes chilled, and enjoy!
Serving and Storage Tips