Indulge in these No-Bake Raspberry Pistachio Mousse Mini Cheesecakes—a show-stopping dessert with a nutty pistachio crust, tart raspberry compote, and a silky smooth raspberry cheesecake mousse. Topped with a light cream layer, fresh raspberries, and crunchy pistachios, these mini cheesecakes are a perfect combination of flavor and elegance.
Ingredients
For the Pistachio Crust:
- 1 cup pistachios, finely ground
- ½ cup graham cracker crumbs
- ¼ cup unsalted butter, melted
- 1 tablespoon honey or brown sugar
For the Raspberry Compote (Bottom Red Layer):
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Raspberry Cheesecake Mousse (Middle Pink Layer):
- 6 oz cream cheese, softened
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup fresh raspberry puree (strained for smoothness)
- ½ cup heavy cream, whipped to soft peaks
- 1 teaspoon unflavored gelatin
- 2 tablespoons warm water
For the White Cream Layer (Top Layer):
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
For the Garnish:
- Fresh raspberries
- Chopped pistachios
- Whipped cream for piping
Instructions
1. Prepare the Pistachio Crust (Bottom Layer)
- In a bowl, mix ground pistachios, graham cracker crumbs, melted butter, and honey (or sugar).
- Press the mixture firmly into mini cheesecake molds or a silicone mold for clean edges.
- Refrigerate for 15 minutes to set.
2. Make the Raspberry Compote (Red Bottom Layer)
- In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Cook until the raspberries break down, about 5 minutes.
- Add the cornstarch mixture and stir until thickened.
- Let cool slightly, then spoon evenly over the pistachio crust.
- Refrigerate for 20 minutes before adding the next layer.
3. Prepare the Raspberry Cheesecake Mousse (Pink Layer)
- In a bowl, beat cream cheese, powdered sugar, vanilla extract, and strained raspberry puree until smooth.
- In a separate small bowl, dissolve gelatin in warm water, then mix it into the cheesecake mixture.
- Gently fold in whipped cream until fully combined.
- Spoon the mousse evenly over the set raspberry compote layer and smooth the tops.
- Refrigerate for 1 hour to firm up before adding the next layer.
4. Make the White Cream Layer (Final Top Layer)
- In a bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently spread or pipe this layer over the set pink raspberry mousse layer.
- Chill for another 1 hour before garnishing.
5. Garnish and Serve
- Pipe a swirl of whipped cream on top.
- Sprinkle with finely chopped pistachios.
- Garnish with fresh raspberries for a beautiful final touch.
- Refrigerate for another 30 minutes before serving.
Notes
Defined Layers → Chill each layer before adding the next for clean, distinct layers.
Vibrant Colors → Use fresh raspberry puree and compote instead of artificial coloring.
Smooth Mousse Texture → Whipped cream and gelatin help create a light, airy consistency.
Neat Shape & Edges → Use silicone molds for a professional, clean-cut finish.
Substitutions and Variations
- Crust Alternative: Swap pistachios for almonds, walnuts, or a classic graham cracker crust.
- Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream for a plant-based version.
- Nut-Free Version: Replace pistachios with crushed cookies or granola for a crunch without nuts.
- Extra Flavor: Add a touch of rose water or cardamom to the raspberry mousse for a unique Middle Eastern twist.
- Chocolate Twist: Drizzle melted white chocolate over the top for an elegant touch.
Helpful Tips
- Use High-Quality Pistachios: Toast them slightly for a deeper, nuttier flavor.
- Make It Ahead: These cheesecakes can be prepared up to 2 days in advance and stored in the fridge.
- Neat Layering Hack: Use a piping bag for each layer to ensure clean, even layers.
- Freezing Option: You can freeze these cheesecakes without the garnish for up to 1 month. Thaw in the fridge overnight before serving.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! These cheesecakes can be made 1-2 days in advance and stored in the refrigerator until serving.
Q: Can I freeze them?
A: Absolutely! Freeze them without garnish in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.
Q: What can I use instead of gelatin?
A: You can use agar-agar for a vegetarian option. Dissolve it in hot water and let it cool slightly before adding to the cheesecake mixture.
Q: Can I use frozen raspberries?
A: Yes! Just thaw and drain them before using in the compote or puree.
Q: How do I get smooth layers?
A: Allow each layer to set before adding the next, and use a spoon or offset spatula to smooth the tops.
More Relevant Recipes
If you loved these No-Bake Raspberry Pistachio Mousse Mini Cheesecakes, check out these similar treats:
- Mini Pistachio Coffee Cheesecakes – A dreamy combination of coffee and pistachio in a mini cheesecake.
- Pistachio Cheesecake by Pies & Tacos – A rich pistachio-flavored cheesecake with a smooth, creamy texture.
- Pistachio Cheesecake Recipe by The Cooking Foodie – A decadent take on pistachio cheesecake with an irresistible texture.
No-Bake Raspberry Pistachio Mousse Mini Cheesecakes
These no-bake raspberry pistachio mini cheesecakes have a crunchy pistachio crust, vibrant raspberry layers, and a silky mousse. A stunning and delicious treat!Ingredients
Equipment
Method
Prepare the Pistachio Crust (Bottom Layer)- In a bowl, mix ground pistachios, graham cracker crumbs, melted butter, and honey (or sugar).
- Press the mixture firmly into mini cheesecake molds or a silicone mold for clean edges.
- Refrigerate for 15 minutes to set.
Make the Raspberry Compote (Red Bottom Layer)- In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Cook until the raspberries break down, about 5 minutes.
- Add the cornstarch mixture and stir until thickened.
- Let cool slightly, then spoon evenly over the pistachio crust.
- Refrigerate for 20 minutes before adding the next layer.
Prepare the Raspberry Cheesecake Mousse (Pink Layer)- In a bowl, beat cream cheese, powdered sugar, vanilla extract, and strained raspberry puree until smooth.
- In a separate small bowl, dissolve gelatin in warm water, then mix it into the cheesecake mixture.
- Gently fold in whipped cream until fully combined.
- Spoon the mousse evenly over the set raspberry compote layer and smooth the tops.
- Refrigerate for 1 hour to firm up before adding the next layer.
Make the White Cream Layer (Final Top Layer)- In a bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently spread or pipe this layer over the set pink raspberry mousse layer.
- Chill for another 1 hour before garnishing.
Garnish and Serve- Pipe a swirl of whipped cream on top.
- Sprinkle with finely chopped pistachios.
- Garnish with fresh raspberries for a beautiful final touch.
- Refrigerate for another 30 minutes before serving.
Notes
- Defined Layers → Chill each layer before adding the next for clean, distinct layers.
- Vibrant Colors → Use fresh raspberry puree and compote instead of artificial coloring.
- Smooth Mousse Texture → Whipped cream and gelatin help create a light, airy consistency.
- Neat Shape & Edges → Use silicone molds for a professional, clean-cut finish.