Combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat, stirring occasionally until the mixture starts to bubble and thicken, about 10-15 minutes. Remove from heat and let cool.

In a large mixing bowl, add the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Beat with a mixer until smooth and creamy.

In a separate bowl, whisk the heavy cream until it forms stiff peaks, then gently fold it into the cream cheese mixture.

Add the crushed pistachios, stirring until evenly combined.

Spoon the cheesecake mixture into each mold, filling them about halfway.

Add a layer of raspberry sauce on top before filling the rest of the mold with more cheesecake mixture.

Smooth the tops gently with a spatula, then cover with plastic wrap. Freeze for at least 4 hours or until solid.

Carefully remove the cheesecake domes from the molds.

Top each dome with fresh raspberries and a delicate flake of gold leaf.