Pistachio Raspberry No-Bake Cheesec

Ingredients

Crust

• 300 g digestive biscuits, crushed
• 150 g unsalted butter, melted
• 1 tbsp honey

Raspberry Layer

• 400 g frozen raspberries
• 5 tbsp sugar
• 100 ml water
• 40 g raspberry pudding mix (or vanilla pudding mix)
• 1 tbsp cornstarch

Pistachio Cheesecake Filling

• 650 ml heavy whipping cream
• 250 g mascarpone cheese
• 200 g pistachio cream
• 10 g whipped cream stabilizer (optional)

Pistachio Ganache

• 50 ml heavy cream
• 100 g white chocolate
• 1 tbsp pistachio cream

Decoration

• Chopped pistachios
• Freeze-dried raspberries
• Fresh raspberries (optional)

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Instructions

1. Make the Crust

1. Mix the crushed biscuits, melted butter, and honey.
2. Press firmly into the bottom of a 26 cm (10-inch) springform pan.
3. Refrigerate while preparing the filling.

2. Raspberry Layer

1. Heat the raspberries with the sugar until soft.
2. Mix the pudding powder, cornstarch, and water until smooth.
3. Stir into the raspberries and cook until thickened.
4. Cool for 5–10 minutes.
5. Spread evenly over the chilled crust.

3. Pistachio Filling

1. Beat the mascarpone with the pistachio cream until smooth.
2. In another bowl, whip the heavy cream until soft peaks form.
3. Fold the mascarpone mixture into the whipped cream.
4. Add the stabilizer if using and mix briefly.
5. Spread over the raspberry layer and smooth the top.

4. Pistachio Ganache

1. Heat the heavy cream until just simmering.
2. Pour over the chopped white chocolate.
3. Let sit for 2 minutes, then stir until smooth.
4. Mix in the pistachio cream.
5. Cool slightly, then pour over the cheesecake.

5. Chill

Refrigerate for at least 6 hours, preferably overnight.

6. Decorate

Top with chopped pistachios, freeze-dried raspberries, and fresh raspberries before serving.

This cheesecake is rich, creamy, and combines buttery biscuit crust, tangy raspberry filling, fluffy pistachio mousse, and a silky white chocolate pistachio ganache.