Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 150g roasted pistachios, finely chopped
- 300g cream cheese
- 150g Greek yogurt
- 100g powdered sugar
- 1 tsp vanilla extract
- 200ml heavy cream
- 150g fresh raspberries (plus extra for garnish)
- 2 tbsp honey
Instructions
- Prepare the crust: Crush digestive biscuits until fine. Mix with melted butter and chopped pistachios. Press into the base of silicone dome molds evenly. Refrigerate for 15 minutes to set.
- Make the filling: In a bowl, combine cream cheese, Greek yogurt, powdered sugar, and vanilla. Mix until smooth. Gradually add heavy cream, blending until creamy but firm enough to hold shape.
- Prepare raspberry puree: Mash 150g fresh raspberries with honey until smooth.
- Incorporate raspberry swirl: Fold a small portion of raspberry puree into cheesecake mixture to create a marbled effect. Avoid overmixing to maintain swirls.
- Assemble domes: Spoon cheesecake mixture over crust in molds. Smooth the surface with a spatula. Add a dollop of remaining raspberry puree on top and swirl lightly with a toothpick.
- Chill: Refrigerate domes for at least 4 hours, preferably overnight, to allow them to set completely.
- Unmold and garnish: Carefully remove domes from molds. Top with extra pistachios and fresh raspberries. Optional: drizzle a little honey for shine.
Notes
Use pre-crushed biscuits to save time.
Chill molds before adding filling to simplify unmolding.
Raspberry puree can be prepared in advance.
Optional substitutions: pistachios → almonds/hazelnuts, Greek yogurt → mascarpone/sour cream, raspberries → blueberries/strawberries.
- Prep Time: 30