Pistachio Raspberry Mini Cheesecakes

Sprinkle the gelatin over the cold water in a tiny bowl. Let it sit and “bloom” for 5 minutes.
Add raspberries, sugar, and lemon juice to a small saucepan. Warm it gently over medium heat until the berries soften and break apart. Mash lightly and let it simmer 2–3 minutes.
Remove from the heat and stir in your softened gelatin until everything melts together.
Spoon the mixture into small dome molds or even a silicone ice cube tray.
Freeze until solid about 1 hour.
This step can be done the night before if you want to get ahead.

Preheat your oven to 350°F (175°C) and line a baking tray with parchment.
Beat the eggs and sugar together until they’re light and fluffy about 3–4 minutes. This gives your sponge its bounce.
In a separate bowl, mix the pistachio flour, all-purpose flour, and baking powder.
Fold those dry ingredients slowly into your egg mixture.
Stir in the milk.
Spread the batter thinly and evenly onto the baking sheet.
Bake for 10–12 minutes, just until lightly golden.
Cool completely, then cut out circles slightly smaller than your dome molds.
Tip: If your circles aren’t perfect nobody will know. They get tucked underneath!

Sprinkle the gelatin over cold water and let it bloom for 5 minutes.
Beat together the softened cream cheese, powdered sugar, pistachio paste, and vanilla until smooth and creamy.
In another bowl, whip your cold heavy cream to soft peaks.
Gently warm the bloomed gelatin for about 5–10 seconds in the microwave just until melted.
Stir the melted gelatin into your cream cheese mixture.
Fold in the whipped cream.
You’ll end up with a light, airy pistachio mousse-style cheesecake filling that tastes like heaven.

Spoon the pistachio cheesecake mixture halfway into your dome molds.
Add a frozen raspberry gelée insert in the center of each dome.
Cover with more cheesecake filling.
Leave just enough room to press in your sponge circles.
Freeze the whole tray for at least 4–6 hours, or overnight for best results.
Freezing helps them unmold cleanly and makes glazing so much easier.

Heat the heavy cream until it just begins to simmer.
Pour it over your chopped white chocolate. Let it sit one minute.
Stir slowly until everything melts into a silky glaze.
Add a little neutral oil for shine if you like.
Add green food coloring if you want that pistachio vibe.
Let the glaze cool a bit it should be pourable but slightly thickened.
If it’s too hot, it’ll slide right off. A few minutes of patience makes a huge difference.

Pop your frozen domes out of the molds and place them on a wire rack with a tray underneath.
Slowly pour the glaze over each one, letting it drip and coat beautifully.
Add crushed pistachios, freeze-dried raspberries, or even edible flowers for a little flair.
Chill in the fridge for an hour before serving.