Name: Pistachio & Blackberry Cheesecake Towers Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 cup (100g) crushed graham crackers or digestive biscuits; 3 tbsp unsalted butter, melted; ¼ cup (30g) chopped pistachios; 1 tbsp brown sugar; 1 cup (150g) blackberries (fresh or frozen); 2 tbsp granulated sugar; 1 tsp lemon juice; ½ tbsp cornstarch; 1 tbsp water (to thicken); 8 oz (225g) cream cheese, softened; ½ cup (60g) powdered sugar; ½ tsp vanilla extract; ½ cup (120ml) whipped heavy cream; ¼ cup (60g) pistachio paste; ½ cup (120ml) whipped cream; 2 tbsp powdered sugar; ½ cup (75g) fresh blackberries; 2 tbsp chopped pistachios; 1 tbsp powdered sugar (for dusting)

Ingredients

For the Crust Base:

1 cup (100g) crushed graham crackers or digestive biscuits

3 tbsp unsalted butter, melted
¼ cup (30g) chopped pistachios

1 tbsp brown sugar

For the Blackberry Layer:

1 cup (150g) blackberries (fresh or frozen)
2 tbsp granulated sugar
1 tsp lemon juice

½ tbsp cornstarch + 1 tbsp water (to thicken)

For the Cheesecake Filling:

8 oz (225g) cream cheese, softened

½ cup (60g) powdered sugar
½ tsp vanilla extract
½ cup (120ml) whipped heavy cream

For the Pistachio Mousse Layer:

¼ cup (60g) pistachio paste
½ cup (120ml) whipped cream

2 tbsp powdered sugar

For Garnish:

½ cup (75g) fresh blackberries

2 tbsp chopped pistachios
1 tbsp powdered sugar (for dusting)

Instructions

Step 1: In a bowl, mix crushed biscuits, chopped pistachios, melted butter, and brown sugar until the mixture resembles wet sand. Press firmly into cylinder or small ring molds placed on a lined tray. Chill in the refrigerator for 15-20 minutes to set.

Step 2: In a saucepan over medium heat, combine blackberries, granulated sugar, and lemon juice. Stir occasionally until the berries soften. Mix cornstarch with 1 tablespoon of water, then stir into the berry mixture and cook until thickened. Let cool slightly, then spread evenly over the chilled crust.

Step 3: In a large bowl, beat cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy. Gently fold in whipped heavy cream to keep the mixture airy. Spoon this cheesecake filling over the blackberry layer and smooth the surface.

Step 4: In another bowl, whisk together pistachio paste, powdered sugar, and whipped cream until fully combined and fluffy. Spread this pistachio mousse over the cheesecake layer as the final layer.

Step 5: Sprinkle chopped pistachios around the edges for texture. Cover and refrigerate for at least 4 hours, or overnight for the best firm layer set.

Step 6: Carefully unmold the cheesecake towers. Decorate with fresh blackberries, extra chopped pistachios, and a dusting of powdered sugar. Serve chilled and enjoy each creamy, nutty, and fruity bite.

Tips & Variations

For an extra crunch, toast the chopped pistachios lightly before adding them to the crust and garnish.

If pistachio paste isn’t available, blend shelled pistachios with a little neutral oil until smooth to make a homemade paste.

Use gluten-free biscuits to make this dessert gluten-free without altering the flavor.

Swap blackberries with raspberries or blueberries for a different fruity twist.

FAQs

Can I use frozen blackberries for the blackberry layer?

Yes, frozen blackberries work well. Just thaw them slightly before cooking and they will break down nicely to create the topping.

How do I prevent the cheesecake filling from cracking?

Be sure the cream cheese is softened before mixing, and fold in whipped cream gently to keep the filling light. Avoid overmixing and chill thoroughly to set the layers properly.