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  • No Bake Raspberry & Pistachio Cheesecake

No Bake Raspberry & Pistachio Cheesecake

Posted on Oct 5th, 2022
by Paula G
Categories:
  • Dessert
No Bake RASPBERRY AND PISTACHIO CHEESECAKE

This raspberry and pistachio cheesecake is a no-bake cheesecake that is simple and quick to prepare.

This no-bake version always seems to have a better color and airier texture than the baked version. The cream makes it airy, almost like a mousse. But it’s the flavors that really make the difference, and, really, you can experiment with your own.

I didn’t want to load this cheesecake with too many flavors, so I chose 3 of my favorites: vanilla, raspberry and pistachio. The pistachio I added to the crust, to enhance the flavor but also to replace some of the butter.

The raspberries I put between the custard and the cream cheese so that the transition between the two layers would be aromatic, slightly tart, slightly sweet, and nicely juicy. With a little vanilla in the cream cheese, this is a wonderful cheesecake.

RASPBERRY AND PISTACHIO CHEESECAKE - NO BAKING

No Bake Raspberry & Pistachio Cheesecake

Paula G
5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine International

Ingredients
 
 

Ingredients:

    For the crust:

    • 200 g wholemeal biscuits
    • 50 g pistachios
    • 80 g butter
    • 1 tablespoon sugar

    Raspberry Cream:

    • 300 g raspberries
    • 3 tablespoons sugar
    • 1 tablespoon lemon juice
    • 3 tablespoons water

    Cream Cheese:

    • 400 g cream cheese
    • 350 ml heavy cream for whipping
    • 130 g powdered sugar
    • 1 teaspoon vanilla extract
    • 1 salt powder
    • 5 g gelatin
    • 30 ml water

    Decor:

    • 50 gr white chocolate
    • 20 gr ground pistachios
    • Raspberries

    Instructions
     

    How to make RASPBERRY & PISTACHIO CHEESECAKE

      Crust:

      • For this cheesecake, I use a flat plate, rather than a pan, and an adjustable cake ring.
      • Use a 23-24cm (9-9.5 inch) plate.
      • Put the pistachios (cleaned) in the food processor and grind them, but not very finely.
      • Add the biscuits and continue to grind until the mixture is smooth.
      • Add a spoonful of sugar and the melted (but cooled) butter.
      • Mix well with a spoon until you get a homogeneous mixture. If the dough is too crumbly, add 1-2 tablespoons of milk.
      • Place the adjustable ring on the plate and try to avoid it moving as you put in the biscuit crust.
      • Even out the biscuit crust, and press down with a spoon, being careful not to move the ring. Refrigerate.

      Raspberry cream:

      • Put the raspberries (they can be frozen) in a saucepan with water and boil until it begins to thicken.
      • Add the sugar and cook until it approaches the consistency of jam.
      • Turn off the heat and leave to cool for an hour.

      Cream cheese:

      • Mix the cheese with 100 gr (3.5 oz) powdered sugar in a saucepan over the heat until the sugar dissolves and the mixture is warm.
      • Rehydrate the gelatin in 30 ml (1 fl. oz) of cold water.
      • Leave for 5 minutes, then pour over the cream cheese and mix well. Add the vanilla extract.
      • Refrigerate the cream until it hardens slightly, i.e. it has a creamy appearance, but is still liquid enough to mix without lumps.
      • Whip the cream with the remaining 30 gr (1 oz) of powdered sugar. Gently fold the whipped cream into the cream cheese.
      • Remove the biscuit crust dish from the refrigerator.
      • Top with the raspberry cream and level well.
      • Over the raspberry cream, spread the cream cheese and level again.
      • Refrigerate the cheesecake until the next day.

      Decorations:

      • After 24 hours, take the cheesecake out of the fridge and run a thin-bladed knife between the cream and the ring.
      • Take the knife full circle and carefully remove the ring.
      • Melt 50 gr (1.75 oz) white chocolate with a tablespoon of oil in bain marie.
      • When completely melted, use the chocolate to decorate the cheesecake.
      • To make it even prettier, sprinkle the top with ground pistachios and decorate with fresh raspberries.
      • Serve immediately, the temptation is too great to resist.
      • Enjoy!
      Tried this recipe?Let us know how it was!
      No Bake Raspberry and Pistachio Cheesecake
      Slice of No Bake Raspberry and Pistachio Cheesecake

      Paula G

      Paula is a Chef's Pencil contributor and very talented pastry cook. Check out all her recipes on her profile page or find her latest creations on her own blog.

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