1. Bake brownies in a flat sheet pan and let them cool. Cut into rounds that fit the base of your dome molds.

2. In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until well combined.

3. Whip the heavy cream in a separate bowl until stiff peaks form. Fold it into the cream cheese mixture to make a mousse-like filling.

4. Pipe filling into the silicone molds halfway. Press 2–3 fresh raspberries into each and cover with more cheesecake filling, leaving room for the brownie base.

5. Place a brownie round on top of each dome and press gently. Freeze domes for 4–6 hours until completely firm.

6. Unmold frozen domes. Melt chocolate and butter using a double boiler or microwave in short bursts, stirring until smooth.

7. Pour glaze over each dome on a cooling rack placed over a tray to catch excess. Let set slightly.

8. Garnish with fresh raspberries and chocolate shavings. Store chilled until ready to serve.