Pistachio and Raspberry No-Bake Cheesecake

Ingredients

• 150 g Biscuits (Palet Breton and speculoos) (Mix the two types and grind into fine powder)
• 80 g Butter (Melt)
• 500 g Mascarpone (Very cold, take out of the fridge just before use)
• 300 g Cream cheese (e.g., Philadelphia) (Very cold)
• 400 ml Whole milk liquid cream (Very cold, 40 cl)
• 80 g Powdered sugar
• 100 g Pistachio cream (pistachio paste) (Smooth paste, preferably unsweetened)
• 1 sachet Vanilla sugar (About 8 g)
• 150 g Fresh raspberries (For decoration between layers)
• 100 g White chocolate (Bain-marie pot or microwave)
• 100 g Pistachio paste (for the glaze) (Same product as pistachio cream, but used for the glaze)
• 30 g Chopped pistachios (For final decoration)

Instructions

1. Prepare the biscuit base

   Grind the biscuits (Palet Breton + speculoos) into a very fine powder using a food processor. Add the melted butter, mix until a homogeneous dough forms.

   Time: PT10M

2. Press the base into the pan

   Pour the biscuit mixture into the springform pan, only on the sides (the bottom remains empty). Press firmly with the back of a spoon or the bottom of a glass to obtain a compact, even layer.

   Time: PT5M

3. Cool the base

   Place the pan in the freezer for 15 minutes (or 30 minutes in the refrigerator) so the base solidifies.

   Time: PT15M

4. Prepare the cheese cream

   In the robot’s bowl, add the mascarpone, the cream cheese, the very cold liquid cream, the powdered sugar, the pistachio cream and the vanilla sugar. Whisk at medium then high speed until a firm, well‑aerated whipped cream forms.

   Time: PT10M

5. First cream layer

   Remove the pan from the freezer. Spread half of the cheese cream over the biscuit base using a spatula. Smooth the surface.

   Time: PT5M

6. Add the raspberries

   Arrange the fresh raspberries on the first cream layer, pressing them in slightly.

   Time: PT2M

7. Second cream layer

   Fill a piping bag with the remaining cream and pipe onto the top of the cake, smoothing as much as possible.

   Time: PT5M

8. Chill

   Cover the cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, until the texture fully sets.

   Time: PT240M

9. Prepare the pistachio‑chocolate glaze

   Melt the white chocolate and pistachio paste together in a bain‑marie or microwave (30 s at 50 % power, stir, repeat). Mix until a smooth texture is achieved.

   Time: PT5M

10. Glaze the cheesecake

    Pour the glaze over the top of the cheesecake, spreading it evenly with a spatula. Smooth as much as possible.

    Time: PT5M

11. Final decoration

    Scatter the chopped pistachios around the rim of the pan. Add the reserved raspberries on top.

    Time: PT3M

12. Final chill

    Return the cheesecake to the refrigerator for an additional 10 minutes so the glaze sets.

    Time: PT10M

Nutrition Facts

Calories

950

Protein

30 g

Carbohydrates

70 g

Fat

70 g

Fiber

3 g