1️⃣ Prepare the crust:
In a bowl, combine graham cracker crumbs, finely chopped pistachios, melted butter, and sugar. Press the mixture evenly into the bottom of dome molds (or silicone muffin tins) to form the crust. Chill in the refrigerator while you prepare the filling.

2️⃣ Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. Add in the pistachio paste, vanilla extract, and salt, and continue beating until fully incorporated.

3️⃣ Whip the cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pistachio mixture until smooth and well combined.

4️⃣ Assemble the domes:
Spoon the cheesecake mixture into each mold over the pistachio crust. Smooth the top with a spatula, then chill in the fridge for at least 3 hours or until set.

5️⃣ Make the raspberry coulis:
In a blender or food processor, combine raspberries, sugar, and lemon juice. Blend until smooth, then strain through a fine sieve to remove the seeds.

6️⃣ Serve:
Once the cheesecake domes have set, remove them from the molds and drizzle with the raspberry coulis. Garnish with whole raspberries, crushed pistachios, and fresh mint leaves before serving.