Dive into the creamy and luscious world of our no-bake raspberry and pistachio cheesecake. This dessert features a crunchy biscuit base infused with melted butter, topped with a rich cream cheese and whipped cream layer, distinguished by swirls of sweet pistachio spread and tangy raspberry compote. Each bite of this cheesecake offers a delightful contrast of textures and flavors, making it a true pleasure for the palate.
Why You’ll Love This:
If you’re a fan of rich, creamy desserts that combine the nutty essence of pistachios with the sweet-tart profile of raspberries, this cheesecake is for you. The no-bake aspect means you can enjoy all the indulgence without the hassle of turning on your oven. The smooth, velvety layers of flavored creams provide a luxurious eating experience, while the base offers just the right amount of crunch to balance the textures.
Perfect Occasion:
This cheesecake is perfect for special occasions like birthdays, anniversaries, or any festive gathering. It’s also a fantastic choice for a summer dinner party dessert, as its cool, refreshing layers are a wonderful way to finish a meal without being too heavy. Whether you’re looking to impress guests or just treat yourself to a decadent dessert, this cheesecake fits beautifully into any celebratory setting.
Decoration Tips:
To elevate the appearance of your cheesecake, consider a few of these decorating tips:
- Garnish with Fresh Raspberries: Add fresh raspberries on top for a burst of color and freshness.
- Pistachio Dust: Finely grind some pistachios and sprinkle them over the top for added texture and flavor.
- White Chocolate Ganache: Drizzle a silky white chocolate ganache over the top for a visually stunning and delicious finishing touch.
- Edible Flowers: Place some edible flowers around the edges for a sophisticated and Instagram-worthy look.
Base:
- 150 grams of ground biscuits
- 50 grams of melted butter
- 60 ml of milk
Cream:
- 500 grams of cream cheese
- 400 ml of heavy cream
- 200 grams of sweet pistachio spread (if unavailable, use additional powdered sugar)
- 100 grams of powdered sugar
- 125 grams of raspberries
- 2 teaspoons of cornstarch mixed with a little water to thicken
Topping:
- 200 grams of pistachio spread
- Combine ground biscuits, melted butter, and milk; press firmly into a 20 cm mold and set aside.
- In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Divide this mixture into two parts, with a slightly larger portion for the pistachio layer.
- Blend one part with the pistachio spread. For the raspberry layer, cook raspberries with a tablespoon of sugar until they form a mush, then simmer and add the cornstarch mixture. Stir until thickened.
- Start layering the cream onto the biscuit base, beginning with three tablespoons of pistachio cream, followed by a spoonful of raspberry cream in the center, then continue alternating and spreading gently.
- Optionally, melt the pistachio spread and pour over the top layer or create a white chocolate ganache for drizzling.
- Chill for at least four hours or overnight. To prevent the top layer from cracking when slicing, dip a knife in hot water, wipe it dry, and cut gently.
Enjoy!
