07/04/2026
I didn’t mean to post but they do look beautiful.
Diamond Pistachio Cheesecake Domes with Crystal Glaze
Ingredients
2 cups cream cheese, softened
1/2 cup Greek yogurt, plain
1/2 cup granulated sugar
1/2 cup roasted pistachio paste (unsweetened)
1 tsp vanilla bean paste
1/2 tsp almond extract
3 sheets gelatin (gold grade), bloomed in cold water
1/2 cup fresh raspberry puree
2 tbsp wildflower honey
1 tsp lemon juice
1/2 tsp cornstarch mixed with 1 tbsp water
1 1/2 cups granulated sugar
1 cup sweetened condensed milk
3/4 cup water
2 cups white chocolate chips (high quality)
4 sheets gelatin (gold grade), bloomed in cold water
1/2 tsp clear vanilla extract
1/2 tsp white shimmering luster dust
1 drop leaf green gel food coloring (optional)
6 shortbread cookie rounds
1/4 cup crushed toasted pistachios
Clear sugar crystals (isomalt)
Edible silver leaf
Directions
In a large bowl, beat the softened cream cheese and sugar until completely smooth and aerated.
Mix in the Greek yogurt, pistachio paste, vanilla bean paste, and almond extract until the color is a uniform pale green.
Squeeze excess water from the bloomed gelatin sheets and melt them in the microwave for 10 seconds, then whisk quickly into the pistachio cheesecake mixture.
Pour the mixture into diamond-faceted silicone molds, filling them 3/4 of the way; freeze for 1 hour until partially set.
For the core, simmer the raspberry puree and honey in a small pan; whisk in the cornstarch slurry and cook until thickened. Let cool completely.
Drop a small teaspoon of the raspberry core into the center of each partially set diamond dome, then top with the remaining cheesecake mixture; freeze overnight until rock solid.
To make the crystal mirror glaze, boil sugar, water, and condensed milk in a saucepan for 1 minute; remove from heat and stir in the bloomed gelatin.
Pour the hot liquid over the white chocolate chips and let sit for 2 minutes, then immersion blend until perfectly smooth, keeping the blade submerged.
Stir in the clear vanilla, shimmering luster dust, and a tiny drop of green coloring if a tinted "emerald" look is desired; strain and cool to 90°F–92°F.
Unmold the frozen diamond domes and place them on a wire rack over a clean tray.
Pour the shimmering glaze over the frozen domes, ensuring it flows into every sharp facet for a high-gloss, crystalline finish.
Allow the glaze to set for 5 minutes, then carefully transfer each dome onto a shortbread cookie base using an offset spatula.
Garnish the base with crushed pistachios and accent the diamond points with sugar crystals and edible silver leaf.
Nutritional Info (per serving, serves 6)
Calories: 540
Protein: 10g
Carbohydrates: 62g
Fat: 31g
Fiber: 2g
Sugar: 54g
Sodium: 220mg
