Pistachio & Blackberry Cheesecake Towers
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Mini no-bake Pistachio & Blackberry Cheesecake Towers layered with nutty cream and tangy blackberry compote beautiful, easy, and elegant for any occasion.
- Prep time
- 25 minutes
- Cook time
- 10 minutes
- Total time
- 4 hours 35 minutes
- Yield
- 6 towers
Ingredients
1 ½ cups digestive biscuits, crushed 6 tablespoons unsalted butter, melted 1 ½ cups cream cheese, softened 1 cup mascarpone cheese 1 cup pistachio paste 1/2 cup sugar 1 teaspoon vanilla extract 1 tablespoon lemon zest 1 ½ cups blackberries 1/3 cup sugar (for compote) 1 tablespoon lemon juice 1/4 cup chopped pistachios Fresh blackberries for garnish Edible flowers, optional Powdered sugar for dustingInstructions
- Prepare the Base: Mix crushed biscuits with melted butter and press into molds.
- Make the Cheesecake Filling: Beat cream cheese, mascarpone, pistachio paste, sugar, vanilla, and lemon zest until smooth.
- Fill and Chill: Spoon mixture over base and refrigerate 3–4 hours.
- Create Blackberry Compote: Cook blackberries, sugar, and lemon juice until thickened; cool.
- Assemble Towers: Layer compote over set cheesecake.
- Decorate and Serve: Garnish with pistachios, fresh berries, and powdered sugar.
Notes
Keep refrigerated for best texture. Add compote and garnish just before serving. Suitable for freezing up to one month.Nutrition
- Calories
- 420
- Fat
- 28g
- Saturated fat
- 12g
- Sugar
- 26g
- Sodium
- 110mg
- Protein
- 6g
- Carbohydrates
- 38g
- Fiber
- 3g