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Pistachio & Blackberry Cheesecake Towers Recipe

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★★★★★

4.4 from 67 reviews

These Pistachio & Blackberry Cheesecake Towers are a delightful layered dessert featuring a crunchy pistachio-infused crust, a luscious blackberry compote, smooth cream cheese filling, and a rich pistachio cream topping. Perfect for impressing guests, this no-bake treat combines nutty, fruity, and creamy flavors in elegant individual towers.

Ingredients

Scale

Crust

  • 1 cup (100g) crushed graham crackers or digestive biscuits
  • 3 tbsp unsalted butter, melted
  • ¼ cup (30g) chopped pistachios
  • 1 tbsp brown sugar

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)

Cream Cheese Layer

  • 8 oz (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • ½ tsp vanilla extract
  • ½ cup (120ml) whipped heavy cream

Pistachio Cream Topping

  • ¼ cup (60g) pistachio paste
  • ½ cup (120ml) whipped cream
  • 2 tbsp powdered sugar

Decoration

  • 2 tbsp chopped pistachios
  • ½ cup (75g) fresh blackberries
  • 1 tbsp powdered sugar (for dusting)

Instructions

  1. Prepare Crust: In a bowl, mix crushed biscuits, chopped pistachios, melted butter, and brown sugar until the mixture resembles wet sand, ensuring even distribution of ingredients.
  2. Form Crust Base: Press the mixture firmly into cylinder molds or small ring molds placed on a lined tray to create an even crust layer, which will serve as the base of the towers.
  3. Chill Crust: Refrigerate the formed crusts for 15-20 minutes to allow them to set and hold their shape for the next layers.
  4. Make Blackberry Compote: In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir occasionally until the berries soften and release their juices.
  5. Thicken Compote: Mix cornstarch with 1 tablespoon of water to create a slurry. Stir this into the berry mixture and cook until the compote thickens, then remove from heat.
  6. Cool and Spread Compote: Let the blackberry compote cool slightly before spreading it evenly over the chilled crust layer in the molds.
  7. Beat Cream Cheese: In a large bowl, beat softened cream cheese until smooth and creamy, removing any lumps for a silky texture.
  8. Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract to the cream cheese, mixing until the mixture becomes light and fluffy.
  9. Fold in Whipped Cream: Gently fold in the whipped heavy cream to keep the cream cheese layer airy and smooth without deflating it.
  10. Assemble Cream Cheese Layer: Spoon the cream cheese mixture over the blackberry layer and smooth the surface carefully for an even finish.
  11. Prepare Pistachio Topping: In a bowl, whisk together pistachio paste, powdered sugar, and whipped cream until fully combined and fluffy to create a rich pistachio cream layer.
  12. Add Pistachio Layer: Spread the pistachio cream over the cheesecake layer as the final topping on the towers.
  13. Decorate Edges: Sprinkle chopped pistachios around the edges of the pistachio layer to add texture and a beautiful finish.
  14. Refrigerate: Cover the molds and refrigerate for at least 4 hours, preferably overnight, to allow the layers to firm up and meld flavors.
  15. Unmold Towers: Carefully remove the cheesecake towers from their molds to keep them intact and visually appealing.
  16. Final Decoration: Garnish the top of each tower with fresh blackberries, extra chopped pistachios, and a light dusting of powdered sugar for an elegant presentation.
  17. Serve: Serve the cheesecake towers chilled to enjoy the creamy, nutty, and fruity layers at their best.

Notes

  • Using fresh blackberries yields the best flavor, but frozen berries work well if thawed and drained appropriately.
  • For a firmer crust, you can bake the crust mixture at 350°F (175°C) for 8-10 minutes before chilling, though it is optional.
  • Substitute pistachio paste with finely ground pistachios blended with a little honey if unavailable.
  • The cheesecake towers keep well refrigerated for 2-3 days but are best enjoyed within 24 hours for optimal freshness.
  • Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
  • Adjust sugar quantities in the blackberry compote and cream layers according to your desired sweetness.

Keywords: Pistachio cheesecake, blackberry dessert, no-bake cheesecake, layered cheesecake, fruit cheesecake, pistachio dessert, individual cheesecake towers

Find it online: https://ricoloranz.com/pistachio-and-blackberry-cheesecake-towers-recipe/