Creating Pistachio & Raspberry Cheesecake Domes is quite straightforward when following these simple steps:

1. Prepare the Crust:
– Preheat your oven to 350°F (175°C).
– In a bowl, combine graham cracker crumbs, sugar, and melted butter.
– Press the mixture evenly into the bottom of silicone dome molds.
– Bake for 8-10 minutes or until slightly golden. Remove and allow to cool.

2. Make the Raspberry Sauce:
– In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice.
– Cook for about 5-7 minutes until the raspberries break down.
– Stir in the cornstarch mixture and cook until thickened.
– Set aside to cool.

3. Prepare the Pistachio Cheesecake Filling:
– In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
– Add the vanilla extract, lemon juice, and a pinch of salt, blending until combined.
– In a separate bowl, whip the heavy cream until soft peaks form.
– Gently fold the whipped cream into the cream cheese mixture.
– Finally, fold in the pistachio paste until evenly incorporated.

4. Assemble the Domes:
– Spoon a layer of the cheesecake filling into each dome mold, filling halfway.
– Add a teaspoon of the cooled raspberry sauce on top of the pistachio cheesecake filling.
– Cover with more cheesecake filling until the molds are full.
– Smooth the top and ensure they are evenly filled.

5. Chill:
– If desired, tap the molds gently on the counter to eliminate air bubbles.
– Cover the molds with plastic wrap and refrigerate for at least 2 hours or until fully set.

6. Unmold and Serve:
– Carefully remove the cheesecake domes from the molds by gently pressing from the bottom.
– Place on individual serving plates and top with crushed pistachios, fresh raspberries, and whipped cream if desired.