Pistachio & Blackberry Cheesecake Towers Recipe
Indulge in these elegant Pistachio & Blackberry Cheesecake Towers, featuring a crunchy pistachio-infused crust, a luscious blackberry compote layer, creamy cheesecake filling, and a light pistachio mousse topping. Perfectly balanced with fresh berries and nuts, these no-bake towers are chilled to set and make a stunning dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 6 cheesecake towers 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
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
- Prepare the Crust Base: In a bowl, mix the crushed biscuits, chopped pistachios, melted butter, and brown sugar until the mixture resembles wet sand. Press this mixture firmly into cylinder molds or small ring molds placed on a lined tray. Chill in the refrigerator for 15-20 minutes to set firmly.
- Make the Blackberry Layer: In a saucepan over medium heat, combine blackberries, granulated sugar, and lemon juice. Stir occasionally until the berries soften and release their juices. Mix cornstarch with 1 tablespoon of water, then stir into the berry mixture. Cook the mixture until it thickens slightly. Let it cool a bit before spreading it evenly over the chilled crust base.
- Create the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy using a mixer or whisk. Gradually add powdered sugar and vanilla extract, mixing until the batter is light and fluffy. Gently fold in the whipped heavy cream to maintain the airy texture. Spoon this cheesecake filling over the blackberry layer and smooth the surface for an even layer.
- Prepare the Pistachio Mousse: In a separate bowl, whisk together pistachio paste, powdered sugar, and whipped cream until fully combined and fluffy. Spread this pistachio mousse evenly over the cheesecake filling as the top layer.
- Chill Until Set: Sprinkle chopped pistachios around the edges of the towers for added texture. Cover the molds and refrigerate for at least 4 hours to allow all layers to firm up properly; overnight chilling is recommended for best results.
- Garnish & Serve: Carefully remove the cheesecake towers from the molds. Decorate with fresh blackberries, extra chopped pistachios, and a light dusting of powdered sugar on top. Serve chilled and enjoy the creamy, nutty, and fruity flavors in every bite.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in your cheesecake filling.
- Use fresh or frozen blackberries based on availability; frozen berries should be thawed before cooking.
- You can substitute pistachio paste with finely ground pistachios mixed with a bit of honey if desired.
- Press the crust mixture firmly to ensure a solid base that holds the layers well.
- Overnight chilling enhances flavor melding and helps the layers set perfectly.
Keywords: pistachio cheesecake, blackberry dessert, no-bake cheesecake, pistachio mousse, layered cheesecake towers, pistachio and berry dessert
