Sumptuous no-bake raspberry and pistachio cheesecake: a perfect symphony of flavors

Immerse yourself in the creamy and succulent world of our no-bake raspberry and pistachio cheesecake. This dessert features a crunchy cookie base infused with melted butter, topped with a rich layer of cream cheese and whipped cream, distinguished by swirls of sweet pistachio spread and tangy raspberry compote. Each bite of this cheesecake offers a delicious contrast of textures and flavors, making it a true pleasure for the palate.

Why you'll love it:

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 fun without having to turn on your oven. The smooth, velvety layers of flavored creams provide a luxurious dining experience, while the base provides 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 dessert, as its cool, refreshing layers are a wonderful way to end a meal without being too heavy. Whether you're looking to impress your guests or simply treat yourself to a decadent dessert, this cheesecake fits perfectly into any party decor.

Decorating Tips:

replaces the word nice with empty enhance the look of your cheesecake, consider a few of these decorating tips:

1. Garnish with fresh raspberries: Add fresh raspberries on top for a burst of color and freshness.
2. Pistachio dust: Finely grind some pistachios and sprinkle them on top for added texture and flavor.
3. White Chocolate Ganache: Drizzle the top with a silky white chocolate ganache for a visually stunning and delicious finishing touch.
4. Edible flowers: Place a few edible flowers around the edges for a sophisticated, 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 heavy cream
• 200 grams of sweetened pistachio spread (if unavailable, use additional powdered sugar)
• 100 grams of powdered sugar
• 125 grams of raspberries
• 2 teaspoons cornstarch mixed with a little water to thicken

Trim:

• 200 grams of pistachio spread

1. Mix ground biscuits, melted butter and milk; press firmly into a 20cm mold and set aside.
2. In a bowl, whisk 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.
3. Mix part with the pistachio spread. For the raspberry layer, cook the raspberries with a tablespoon of sugar until they form a slurry, then bring to a simmer and add the cornstarch mixture. Stir until thickened.
4. Start by placing the cream on the biscuit base, starting with three tablespoons of pistachio cream, then a spoonful of raspberry cream in the center, then continue alternating and spreading delicately.
5. Optionally, melt pistachio spread and pour over the top layer or create a white chocolate ganache to drizzle.
6. Refrigerate for at least four hours or overnight. replaces the word nice with empty prevent the top layer from cracking when slicing, dip a knife in hot water, wipe it dry and gently cut.

Appreciate!