Make the raspberry center: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until soft. Stir in cornstarch slurry and cook until thickened. Pour into small silicone molds and freeze until solid.

Make the cheesecake filling: Beat cream cheese, powdered sugar, pistachio paste, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Fold into the pistachio mixture gently.

Assemble domes: Spoon some cheesecake filling into silicone dome molds, pressing it up the sides. Insert a frozen raspberry center into each and top with more cheesecake to fill. Smooth tops and freeze until firm.

Make the sponge base: Preheat oven to 350°F (175°C). Beat eggs and sugar until pale and fluffy. Gently fold in flour and baking powder. Spread into a thin layer on a lined baking tray. Bake for 8–10 minutes. Cool and cut into rounds that fit the bottom of each dome. Press onto frozen domes and return to freezer.

Prepare mirror glaze: Heat heavy cream until just simmering. Pour over white chocolate and stir until smooth. Add pistachio paste and green food coloring (if using). Cool until glaze is slightly thick but pourable.